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Spring Chicken and Veggie Bowl

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 Spring Chicken and Veggie Bowl


Oh! So good.

Did you know that in the 1700s, farmers found that chickens born in the spring brought better prices than older chickens that had gone through the winter?  When farmers tried to sell older chickens as spring born, the people would protest saying, “These are no spring chickens!”  Hence the phrase.

The season is changing and spring is upon us.  This is the moment when we can come out of hibernation and into the subtle warmth of the afternoon sun.  A trip to the local market reveals a new variety of vegetables filled with amazing colors.  And of course, spring chickens.

One of the easiest dishes to enjoy this spring is Spring Chicken and Veggie bowls.  They are filled with all the fresh flavors found at your local market.  When you prepare the dish, make sure to serve outside on a beautiful spring day to best savor the organic goodness.  It is easy to make, delicious, simple and easy on the eyes.

Enjoy!

Marianela

 

 To get started you’ll need the following ingredients:

3 –Skinless chicken breast (boneless)

1 – Grey zucchini

1 – Red bell pepper

1 – Green bell pepper

1 cup – Cherry tomatoes

1 – Yellow onion (small)

1 – Garlic clove (finely chopped)

1 cup – Baby Portobello mushrooms

1 cup – Mixed quinoa and brown rice

1/4 cup – Fresh parsley (chopped)

1/2 cup – Bari’s Jalapeño Infused Olive Oil

2 tablespoons – Red pepper flakes

Salt and pepper to taste

 

 

Directions: 

Get Started: Heat up the iron skillet (medium high)

Step 1: Prepare Dressing

·        In a small bowl mix up the garlic, parsley, olive oil, red pepper flakes, salt and pepper.

·        Set aside.

Step 2: Prepare Chicken

·        Wash chicken and pat dry with a paper towel.

·        Cut chicken into 1 inch cubes.

·        Mix with half of the dressing.

·        Cover and put in refrigerator for ½ hour.

Step 3: Prepare Vegetables, while chicken infuses with the dressing

·        Cut all vegetables into 1 inch cubes, except the cherry tomatoes.

·        Coat vegetables with ¼ cup of olive oil, salt and pepper.

·        Next, grill the peppers. 

·        Then grill the zucchini, then mushrooms, onions and tomatoes. 

·        Remove and set aside.

Step 4: Prepare Quinoa and Rice

·        Cook mixed of quinoa and brown rice according to package.

·        Set aside.

Step 5: Cook Chicken

·        In the same iron skillet, add 1 tablespoon of Bari’s Jalapeno infused Olive Oil.

·        Cook Chicken for 10 minutes or until cooked through.

Step 6: Plate dish

·        Mix chicken and vegetables.

·        Arrange in a large bowl or plate the mixed grill vegetables, chicken, rice and quinoa and drizzle with the rest of the dressing.

Enjoy!