Recipe in collaboration with Esther Samson
Preparation time: 30-35 minutes
Yield: 2 servings
Are you completely hooked on Poulet Rouge chicken bowls? We have to admit, so are we. They're great when you're in the mood for a treat but don't have time to cook.
Did you know that you can recreate the unique flavours of Poulet Rouge bowls right in your own kitchen? By selecting a high-quality chicken cut and cooking it to perfection, you'll be astounded by the delicious results you can achieve at home!
INGRÉDIENTS
- 2 Exceldor chicken breasts, cut into strips
- 10 ml (2 teaspoons) smoked paprika
- 10 ml (2 teaspoons) ras el hanout spice blend
- 500 ml (2 cups) cooked quinoa
- 250 ml (1 cup) arugula
- 1/2 red onion, chopped
- 120 ml (1/2 cup) cooked corn kernels
- 1 tomato, diced
- 1 avocado, diced
- 1/2 English cucumber, diced
- 120 ml (1/2 cup) grated cheddar cheese
- 60 ml (1/4 cup) sour cream
- Maison Orphée’s Marrakesh Lemon Accent Sauce, for garnishing
PRÉPARATION
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In a bowl, combine the chicken, paprika, ras el hanout and a drizzle of olive oil. Season with salt and pepper and marinate for a few minutes.
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In a skillet, add the chicken and cook the strips for 5-6 minutes on each side or until cooked through.
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Arrange the cooked quinoa on a plate, then top it with a bed of arugula. Scatter the diced cucumbers, tomatoes, onions, corn, and avocado over the greens. Sprinkle the grated cheddar cheese and sour cream on top. Finally, top with the cooked chicken and a drizzle of Marrakesh Lemon Accent Sauce.