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Chicken quinoa bowl
main course, takeaway lunch, starters, salad, quick meals, light summer
Preparation
45 min
Portion for
4
Ingredients
Great tip: Choose the ingredients you already have and find out which ones you're missing. Let that help you decide what to cook.
Preparation
In a large bowl, mix together olive oil, lemon juice, crushed garlic, curry, apple cider vinegar, honey and Vegeta. Use half this mixture to marinate the boneless thighs, and refrigerate for at least 1 hour (or overnight). Cook quinoa for 12 minutes in salted water, then drain and let cool. Fry marinated chicken on a hot barbecue or hot grill pan on each side, until fully cooked all the way through. Let cool a little, and then slice into thick slices. In a large bowl, mix together quinoa, chicken, sugar corn, tomato cut into quarters, carrot sliced into sticks, cucumber cut into thin slices, pepper cut into cubes, and sliced spring onion. Pour in the rest of the marinade and stir. Place a handful of mix greens into each serving bowl, top with quinoa and chicken mixture, and serve.
Advice
Serving
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