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Tamarind chicken buddha bowl

Preparation:
Cooking:
Serves:

Tamarind chicken buddha bowl

Ingredients

  • 5 x 170-200g Chicken breast fillet skinless
  • 500gm Teriyaki sauce
  • 5gm Whole sesame seeds
  • 5gm Whole black sesame seeds
  • 10ml Olive oil
  • 700gm Quinoa
  • 500gm Black wholegrain rice
  • 500gm Red wholegrain rice
  • 200gm Baby spinach
  • 5 x Spring onion (trimmed)
  • 200gm Tamarind sauce
  • 1 x Mango
  • 200gm Peas
  • 200gm Loose broccoli
  • 50gm Crispy fried onions
  • 125gm Seed mix
  • 50gm Miso stock base
  • 300ml Caesar dressing

Method

Coat the fillets with the sauce, sesame seeds and oil and grill until cooked – Use as required.
Blanch all grains and chill.
Mix together the grains and add sliced spinach and spring onions then the dressing.
Place into a serving bowl and top with roasted broccoli, blanched peas, diced mango, crispy onions, munchy seeds and chicken fillets.
Mix the dressing with miso and drizzle over the chicken.
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