Indian style Chicken Buddha Bowl

Informations supplémentaires

35 min. | 817 kcal | easy | Needs a blender | Printable version

1. Cook the barley Bring a large pot of water with the broth cube to a boil. Add the barley and cook for 22-25 minutes over medium high heat until tender. Drain.

2. Setup Very thinly slice the cabbage. Grate or cut the carrot into fine juliennes. Chop the cilantro.

3. Cook the chicken Pat the chicken dry. Cover the chicken with 3/4 of the spices, salt and pepper. Heat a drizzle of oil in a skillet over medium high heat. Cook the chicken for 5-6 minutes. Flip, cover and cook for 7-8 minutes over low heat until the center is cooked. Let rest on a board 3-4 minutes before slicing.

4. Marinate the cabbage Place the cabbage in a bowl with a drizzle of oil, 1-2 tbsp. of cider or wine vinegar, 1 tsp. of sugar, salt and pepper.

5. Make the sauce Add the nuts, the rest of the spices, the tahini and 1/2 ^2P | 3/4 ^3P cup water in a container or food processor. Use a hand blender or pulse until a homogeneous sauce is obtained. Add salt and pepper.

6. Plate your dish Serve the barley in a bowl and garnish with the cabbage, carrot, sliced chicken, cilantro and sauce. Bon appétit!

2unitChicken Breast

180gPearled Barley

2unitCarrot(s)

100gSliced red cabbage

30gCashews

20mlSpice Mix (turmeric powder,curry powder,ginger powder,cumin powder)

1unitVegetable Broth Cube(s)

0.5unitCilantro

30mlTahini Sauce

What you need pot, strainer, pan, bowl, hand blender, tongs

817 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 77g

26%

fat 23g

35%

cholesterol 199mg

66%

fiber 16g

64%

protein 75g

saturated 4g

20%

sodium 912mg

38%

sugar 6g

trans 0g