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.
