Chicken Buddha bowls

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Chicken Buddha bowls

For 2 bowls
Preparation time: 35min, cooking time: 30 min

[ingredients title=”Ingredients”]

• 120g of chicken breast cut into pieces
• 1 egg
• 1 tbsp of flour
• 1 tbsp of breadcrumbs mixed with 1 tbsp of grated Parmesan cheese cooked Rice with sesame, quinoa and linseed
• Paris mushrooms cut in half
• Diced sweet potato
• Sliced ​​squash
• Onion
• Raw grated beetroot
• Olive oil spray

[/ingredients]

PREPARATION

• Prepare the breaded chicken: dip the pieces of chicken in the flour, then in the egg and finally in parmesan breading.
• Arrange the breaded chicken breasts on a rack or a baking dish and add a spray of olive oil on each pieces.
• Make the same with the mushrooms, diced sweet potato and slices of squash.
• Bake all together in an oven preheated to 200 degrees C for about twenty minutes or until golden brown.
• Then place in a bowl the hot rice, the roasted vegetables, the breaded chicken breast then sprinkle with grated
• beetroot and sliced ​​onions.

You can serve with a pico de Gallo sauce: tomato pulp, onion, salt, pepper and a little of olive oil!

Imprimer

Chicken Buddha bowls

For 2 bowls Preparation time: 35min, cooking time: 30 min

Ingrédients

• 120 g of chicken breast cut into pieces
• 1 egg
• 1 tbsp of flour
• 1 tbsp of breadcrumbs mixed with 1 tbsp of grated Parmesan cheese cooked Rice with sesame quinoa and linseed
• Paris mushrooms cut in half
• Diced sweet potato
• Sliced ​​squash
• Onion
• Raw grated beetroot
• Olive oil spray

Instructions

1. Prepare the breaded chicken: dip the pieces of chicken in the flour, then in the egg and finally in parmesan breading.
2. Arrange the breaded chicken breasts on a rack or a baking dish and add a spray of olive oil on each pieces.
3. Make the same with the mushrooms, diced sweet potato and slices of squash.
4. Bake all together in an oven preheated to 200 degrees C for about twenty minutes or until golden brown.
5. Then place in a bowl the hot rice, the roasted vegetables, the breaded chicken breast then sprinkle with grated
6. beetroot and sliced ​​onions.
7. You can serve with a pico de Gallo sauce: tomato pulp, onion, salt, pepper and a little of olive oil!