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
Instructions
Ingredients
Ingredients
Instructions
Preparing In The Kitchen
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.
Preheat the oven to 180 ºC and prepare a baking sheet with parchment paper.
Wash the sweet potatoes, pat dry and cut into ca. 1 cm thick slices. Peel and quarter the shallots.
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.
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.
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.
In a big bowl, mix the quinoa, baby leaf salad and 2/3 of the dressing and mix to combine.
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.
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
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.
Preheat the oven to 180 ºC and prepare a baking sheet with parchment paper.
Wash the sweet potatoes, pat dry and cut into ca. 1 cm thick slices. Peel and quarter the shallots.
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.
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.
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.
In a big bowl, mix the quinoa, baby leaf salad and 2/3 of the dressing and mix to combine.
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.
To serve, top the quinoa salad with roasted sweet potato slices, roasted shallots, chicken, avocado wedges, and drizzle with more dressing.
