Spiced Chicken and Quinoa Buddha Bowl

Serves 4

Ingredients

Olive Oil
1 Tablespoon Paprika
1 Tablespoon Cumin
1 Garlic Clove, finely chopped
2 Chicken Fillets, sliced horizontally
1 Cup Quinoa
2 Cups of Chicken Broth or Stock
1 Carrot, grated
2 Avocadoes, sliced
1 Broccoli, cut into bite size pieces and steamed
Feta Cheese (my fav is Meredith’s Goat Cheese)
Sauerkraut
Handful Cherry Tomatoes, cut in half
Himalayan Pink Salt and Freshly Cracked Black Pepper

Dressing
1/4 Cup Olive Oil
1-2 Lemons, juice
1 Tablespoon Honey
1 Tablespoon Dijon Mustard
2 Teaspoons Turmeric
4 Garlic Cloves, finely chopped
Himalayan Pink Salt and Freshly Cracked Black Pepper

Method

1. Place chicken on a baking tray, drizzle with olive oil, season with salt and pepper, sprinkle paprika and cumin, top with garlic. Cook in the oven on 180C for approximately 15-20 minutes until cooked through.
2. In a bowl combine all dressing ingredients, mix well, set aside.
3. In a small pot, add quinoa and broth or stock and cook the quinoa until light and fluffy. Now is the time to steam the broccoli. 
4. In seperate bowls, divide cooked quinoa, cooked chicken, cooked broccoli and place carrot, avocado, cherry tomatoes, feta, sauerkraut and drizzle with the dressing. Enjoy!