Sriracha Thai Basil Chicken Bowl

The Thai basil gives the whole dish the absolute kick. The combination with the Sriracha chicken and the Thai basil quinoa salad is absolutely great!

Ingredients

Ingredients
Servings:
Chicken Breast
g
Boneless Chicken Breast
Garlic Clove
tbsp
Sriracha Sauce
tsp
Sweet Smoked Paprika Powder
tsp
Cayenne Pepper
tsp
Kosher Salt
tsp
Lime Zest
tbsp
Olive Oil
Roasted Potatoes
Sweet Potatoes
medium
Shallots
tbsp
Olive Oil
tsp
Sweet Smoked Paprika Powder
tsp
Garlic Powder
tsp
Ground Turmeric
Salt & Pepper to taste
Salad
g
Quinoa
g
Baby Leaf Salad
Avocado
Dressing
g
Fresh Thai Basil
g
Fresh Dill
ml
Olive Oil
tbsp
Lemon Juice
tbsp
Tahini Paste
tbsp
Red Wine Vinegar
Salt & Pepper to taste

Instructions

Preparing In The Kitchen
  1. Rinse the chicken breast under cold water and pat dry. Peel and mince the garlic cloves. In a bowl, combine the chicken, olive oil, garlic, Sriracha, smoked paprika, cayenne pepper, salt, and lime zest. Mix till evenly coated and cover with cling film. Let the chicken sit for at least 1 hour or overnight in the fridge.
  2. Preheat the oven to 180 ºC and prepare a baking sheet with parchment paper.
  3. Wash the sweet potatoes, pat dry and cut into ca. 1 cm thick slices. Peel and quarter the shallots.
  4. In a large bowl, combine the sweet potatoes, shallots, olive oil, Smoked paprika, garlic powder, turmeric, a large pinch each of salt and pepper. Toss well to coat. Layer the sweet potatoes and shallots evenly on the prepared baking sheet and bake in the oven for ca. 20 minutes until soft and golden brown.
  5. In the meantime, prepare the quinoa in boiling salted water according to the package instructions. Wash the baby leaf salad and shake dry. Halve the avocado, remove the pit and peel. Cut the flesh of the avocado into wedges.
  6. For the dressing, wash the Thai basil and dill, shake dry, pluck the leaves from the stems, and chop finely. In a tall jar, combine all ingredients for the dressing and blend until smooth and creamy.
  7. In a big bowl, mix the quinoa, baby leaf salad and 2/3 of the dressing and mix to combine.
  8. Heat up a grilling pan over medium high heat and drizzle some olive oil. Grill the chicken on each side for ca. 5-8 minutes, until the chicken is cooked through. Remove from the grill and thinly slice the chicken and set aside.
  9. To serve, top the quinoa salad with roasted sweet potato slices, roasted shallots, chicken, avocado wedges, and drizzle with more dressing.

Preparing In The Kitchen
  1. Rinse the chicken breast under cold water and pat dry. Peel and mince the garlic cloves. In a bowl, combine the chicken, olive oil, garlic, Sriracha, smoked paprika, cayenne pepper, salt, and lime zest. Mix till evenly coated and cover with cling film. Let the chicken sit for at least 1 hour or overnight in the fridge.
  2. Preheat the oven to 180 ºC and prepare a baking sheet with parchment paper.
  3. Wash the sweet potatoes, pat dry and cut into ca. 1 cm thick slices. Peel and quarter the shallots.
  4. In a large bowl, combine the sweet potatoes, shallots, olive oil, Smoked paprika, garlic powder, turmeric, a large pinch each of salt and pepper. Toss well to coat. Layer the sweet potatoes and shallots evenly on the prepared baking sheet and bake in the oven for ca. 20 minutes until soft and golden brown.
  5. In the meantime, prepare the quinoa in boiling salted water according to the package instructions. Wash the baby leaf salad and shake dry. Halve the avocado, remove the pit and peel. Cut the flesh of the avocado into wedges.
  6. For the dressing, wash the Thai basil and dill, shake dry, pluck the leaves from the stems, and chop finely. In a tall jar, combine all ingredients for the dressing and blend until smooth and creamy.
  7. In a big bowl, mix the quinoa, baby leaf salad and 2/3 of the dressing and mix to combine.
  8. Heat up a grilling pan over medium high heat and drizzle some olive oil. Grill the chicken on each side for ca. 5-8 minutes, until the chicken is cooked through. Remove from the grill and thinly slice the chicken and set aside.
  9. To serve, top the quinoa salad with roasted sweet potato slices, roasted shallots, chicken, avocado wedges, and drizzle with more dressing.

You May also love

Orzo Salad with Spinach

Honey Mustard Kettle Chip Chicken Salad

Greek Meatballs with Ranch Tzatziki

WE believe in

Real food
Real people
Real Life

Stay tuned! Bite by bite

Stay tuned!
Bite by bite

Sign up for our email-newsletter and stay updated.

2022. © The Bitery GmbH. All rights reserved. | Cookies

Change your language on the web

Search

Grocery list

Login

Register