Power Bowl
Rosemary Fries are the star of this delicious power bowl recipe when served next to pan-seared chicken, quinoa, and edamame beans, and drizzled with a flavorful garlic mango vinaigrette.
Ingredients
- 1 Bag Alexia® Rosemary Fries (16 oz)
- 1 lb Free-Range Chicken Breasts or Thighs, skin-off
- 3 tbsp Olive Oil (1T chicken, 2 T Vinaigrette)
- Ground Black Pepper
- Kosher Salt
- 1 cup Quinoa
- 2 cups Vegetable Stock
- ½ cup Mango Puree or Nectar
- 2 tsp Garlic, roasted and smashed
- ¼ cup Red Wine Vinegar
- ½ tsp Agave Nectar
- 1 cup Red Bell Peppers, cut into thin strips and roasted
- 1 cup Whole Edamame Beans
- Green Onions, thinly sliced
Directions
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Prepare the fries according to package instructions.
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In a large sauté pan over medium heat, add olive oil and seasoned chicken breasts or thighs. Sear for 3-4 minutes on each side. Cover with a lid and let chicken finish cooking over low heat for another 3-5 minutes, until chicken has cooked through to 165° F. Let rest off of the heat and slice into strips to place into power bowl.
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In a medium sauce pan, place quinoa, kosher salt, and veggie stock. Bring to a boil. Cover and change heat to low, continuing to cook for 10-15 minutes until grain is cooked. Adjust seasoning as needed.
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Using an immersion blender, blend vinaigrette ingredients (mango puree or nectar, garlic, red wine vinegar, 2 T olive oil, agave nectar, salt, pepper). Alternative: If using a tabletop blender, consider doubling recipe in order to blend the mixture. To assemble, place quinoa at the base. Set up four quadrants on top of the quinoa and place each of the following: Fries, red bell pepper, edamame, and pan-roasted chicken strips. Finish this power bowl recipe with a drizzle of vinaigrette. Garnish with green onion.
