Japanese BBQ Chicken Bowl
This recipe is something I threw together for my husband while he was working. I personally prefer baking and he handles the cooking, but I am not above creating something delicious so that my husband can take the night off. This dish is perfect for the fall with a little bit of savory, some sweet, and a little kick at the end!
Serving size: 2 adults
Ingredients:
Quinoa
2 chicken breasts
2 tbsp paprika
1 tbsp minced garlic
1 tbsp salt
1 tbsp chili oil
1 large onion
1 large sweet potato
1/2 tsp cinnamon
1/2 tsp nutmeg
1 tsp cardamom
1 tsp salt
2 avocados
2 stalks of green onions (scallions)
olive oil
Japanese BBQ sauce (there is a gluten free version at Woodman’s or Kroger branded stores)
Directions:
30 minutes - 3 hours ahead of time, prepare the chicken
Cube the chicken breast into bit sized pieces and place in a large mixing bowl or gallon bag. Pour enough olive oil to coat the chicken into the bowl. Then add the paprike, minced garlic, first salt, chili oil, and 1/2 of the diced onion into the bowl. Cover the bowl with plastic wrap and place the bowl in the fridge for up to 3 hours. Keep the other half of your diced onion for later.
Preheat the oven to 400 Fahrenheit
Prepare your quinoa according to the box instructions now.
Dice the sweet potato into bite sized pieces and place in a single layer on a baking tray or dish that is oven safe. Coat the sweet potatoes in a light layer of olive oil and toss with the cinnamon, nutmeg, cinnamon, and second salt. Add more of the warm spices if your heart desires. Place in the oven for 30 minutes or until a fork pierces the potatoes easily.
Over medium high heat, add a 2 tablespoons of olive oil to the bottom of the pan and get hot. Add the chicken mixture to the pan and cook until the chicken is halfway cooked through. Add the other half of your diced onion to the pan.
Once your chicken is cooked through, coat your chicken mixture in the Japanese BBQ sauce and continue to cook so a nice sauce forms, about 5-10 minutes.
While the sauce for the chicken is reducing, dice your avocado into bite sized pieces and cut your green onions into pieces to sprinkle on top of your dinner.
Now that your chicken has reduced, you can now prepare your chicken bowl!
Put your desired amount of quinoa at the bottom of your bowl and add your chicken and roasted sweet potatoes. Add your avocado and garnish with a little more Japanese BBQ sauce and your green onions.
Voila, dinner is served!
If you post my recipe, please give me credit. Thank you for your support!
