Spring Chicken Bowls #ChickenDotCa
Spring has sprung here in Northern BC and that has me thinking about fresh, spring ingredients: carrots, asparagus, peppers. Let me tell you, this Spring Chicken Bowl delivers.
When I was brainstorming this recipe I did a quick google search on what were spring vegetables (I’m garden illiterate) and I was pleased to see that actual vegetables I enjoy eating were listed. I knew all of the vegetables went well with chicken as we pair them often during BBQ season, but I needed a dressing. I thought back to my tried and true recipes: Mediterranean vinaigrette, homemade greek vinaigrette, and dijon vinaigrette. I used the base of the dijon vinaigrette but used lemon juice instead of red wine vinegar and sweetened it with honey. It’s my idea of a spring dressing for these chicken bowls.
If you’re on the hunt for fresh recipes for this week’s meal plan you have to check out Chicken.ca. Chicken.ca is such a great resource for tasty recipes (like this Garlicky Greek Chicken) and can serve as inspiration for original dishes. If you have a question about food safety and how-tos, chicken.ca has a whole section on that. They even have chicken cooking time chart.
Chicken.ca is the website for the Chicken Farmers of Canada. As I said, you can find recipes, food safety tips, myth busters and if you have any questions you are always free to ask them anything. It is important to look for the above logo when you purchase chicken at the store to ensure that it is raised by a Canadian Farmer. Keeping chicken Canadian not only helps out our brothers and sisters, but it stimulates our economy.
Spring Chicken Bowls
These Spring Chicken Bowls are so good. I don’t mean to toot my own horn here, but it’s hard to believe they’re healthy. The Honey Dijon Vinaigrette tastes creamy, but it’s dairy free.
I hope you like this recipe, and if you do – feel free to pin it and share it with your friends.
Spring Chicken Bowls
- 1 cup shredded lettuce
- 1/3 cup quinoa blend cooked. I used Tru Roots sprouted rice and quinoa blend. Tip: cook it ahead of time with chicken broth instead of water - it adds amazing flavor.
- 1 cooked chicken breast sliced
- 10 spears steamed asparagus
- 1/2 roasted red pepper
- 1/4 cup matchstick carrots
- 2 tbsps honey dijon dressing
If you haven't pre-cooked your ingredients:
- Put 1/2 cup of the quinoa/rice blend into a pot and add 1 cup of chicken broth. Bring it to a boil, cover and simmer on low for 15 minutes. Fluff with a fork and set aside.
- Slice a red pepper in half and roast at 400 for 15 minutes, or until charred.
- Snap asparagus and place in a microwaveable safe vegetable steamer, microwave for 4 minutes.
For the honey dijon dressing:
- Combine all ingredients in a jar, put a lid on it and shake. Store in the fridge for up to a week.
- Place the lettuce on the bottom and arrange the ingredients around the bowl, placing the quinoa in the middle. Top with the honey dijon dressing.
- This recipe is for one bowl, but it's easy to double (the quinoa is enough for 3).
If you like this recipe then you would love the recipes posted on Chicken Farmers of Canada’s social media. Follow them on Facebook, Twitter, Instagram, Pinterest. Also, don’t forget to download the Shopping App. This app makes planning dinners and grocery shopping so much easier! You can sync lists with your significant other, have multiple lists and save your favorite recipes for quick last minute grocery trips.
Disclosure: I am participating in the Chicken Farmers of Canada campaign managed by SJ Consulting. I received compensation in exchange for my participation in this campaign. The opinions on this blog are my own.
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