Thai chicken bowl

This beautiful sunshine filled bowl is the perfect supper during a hot summer day. This Mediterranean bowl is filled with tomatoes, cucumber, spinach, quinoa, black olives and is topped with savory roasted bell pepper and lemon dressing. This recipe is super easy and delicious during a warm day. 

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Tools

Preparation

1

Prepare and cook the rice: Turn on the oven to 375F. In the sink, place the rice in a strainer and rinse it well.  In a pot, add the rice, water (1 1/3 cup, 2 2/3 cup), salt (1/8 tsp, 1/4 tsp) and pepper (1 pinch, 1/8 tsp) and stir. Bring to a boil on high heat. Reduce the heat to medium/low, cover and cook 25 minutes or until the water is absorbed and the rice is tender. Remove the pot from the heat and set aside.

2

Cook the chicken:  While the rice is cooking, place the Thai spiced chicken breast on a non stick lined baking sheet, coat the chicken with oil (1/4 tbs, 1/2 tbs) and sprinkle with salt  (1/8 tbs, 1/4 tbs). Once the oven is hot, bake the chicken for 15-20 minutes*. Let rest for about 5 minutes and cut the chicken in 1/2 cm slices.  

*Note: Ensure the chicken is cooked to a minimum internal temperature of 165F. If the chicken breast is small if may be cooked in 15 minutes.

3

Prepare the vegetables: Wash and rinse all produce. While the rice is cooking, cut the broccoli in about 2 cm bites and shred the carrots. 

Get the stink out of here! Broccoli and cabbage can stink! To reduce the smell, run cold water and open your broccoli and cabbage bags under the running cold water.

4

Prepare the lime and cilantro: Cut the lime in 6 segments and separate the cilantro leaves. 

5

Finish the rice: Once the rice is cooked, remove the pot from heat and fluff the rice with a fork. 

6

Slice the chicken, Assemble & Serve: Cut the thai spiced chicken in 1 cm slices.In individual bowls place the cooked rice, the spinach, broccoli, carrots, red cabbage and thai spiced chicken slices. Drizzle each bowl with about 3 tbsp of green curry coconut vinaigrette. Garnish with lime segments and cilantro leaves. Serve.

Note: this dish is also delicious the following day. Add the dressing just before service to ensure the vegetables stay crunchy.

Bon Appétit!

Ingredients

Included

2 portions

4 portions

brown rice

2/3 cup

1 1/3 cup

spinach

60 gr

120 gr

carrots

80 gr

160 gr

broccoli

80 gr

160 gr

red cabbage

80 gr

160 gr

lime

1

1

cilantro

3 gr

6 gr

green curry coconut vinaigrette

1/3 cup

2/3 cup

thai spiced chicken breast

200 gr

400 gr

water*

1 1/3 cup

2 2/3 cup

salt*

1/8 tsp + 1/8 tsp

1/4 tsp +1/4 tsp

oil

1/4 tsp

1/2 tsp

pepper*

1 pinch

1/8 tsp

Tags

Note: We cannot guarantee any dish is allergen free. 

Dr. Herrington's Health Fact

Regina Naturopathic

ZUCCHINI
Zucchinis are rich in flavonoids (a type of antioxidant) such as zeaxanthin, carotenes, and lutein. A diet high in flavonoids is one of the best anti-aging strategies there is (regular exercise is the other).

Cooking with Kids

Cooking for kids?
Feel free to slowly introduce new vegetables to children. 

Making this recipe with kids?
Ask the child to help by completing step 6.

  • Cut the chicken, assemble & serve¬†

Recommended Wine Pairing

COPPER MOON CHARDONNAY
A lemon yellow coloured wine with aromas of ripe apple, pear, pineapple and a touch of floral. It is a soft, medium-bodied wine with flavours of ripe stone fruit and a touch of citrus on the finish.
Region: British Columbia, Canada
Colour: White
Alcohol:
13%
Price (SLGA): $11.13

JP CHENET RESERVE PINOT NOIR
Raspberry and cherry aromas with a touch of spice. A red berry flavour with a medium finish.
Region: France
Alcohol: 12%
Price
(SLGA): $15.04

Nutritional Information