BBQ-Chicken-Bowl with Curry-Dressing

Original barbecue feeling in a bowl: Chicken breast fillets marinated in BBQ seasoning cavorts with golden millet in a colorful bowl of fine cauliflower florets, carrots, iceberg lettuce and bright red pomegranate seeds. A hearty topping of sunflower and pumpkin seeds and puffed amaranth adds bite. BBQ in a bowl – excitingly different.

BBQ-Chicken-Bowl with Curry-Dressing

Print Recipe

Rezept drucken

BBQ-Chicken-Bowl with Curry-Dressing

Rezept drucken

Print Recipe

Servings

4

Servings

4

Ingredients

• 200 g millet
• salt
• 4 chicken breast fillets 120 g each
• 10 g BBQ chicken seasoning
• 20 ml rapeseed oil
• 120 g cauliflower florets washed
• some salt, pepper, olive oil
• 20 g sunflower seeds
• 20 g pumpkin seeds
• 25 g sugar
• 120 g carrots peeled
• ½ pomegranate
• ½ head iceberg lettuce
• 100 ml orange juice freshly pressed
• 1 tsp mustard
• 80 ml olive oil
• 10 g puffed amaranth
• 10 g fresh cilantro leaves

Servings:

Units:MetrischImperial

Ingredients 200 g millet salt 4 chicken breast fillets 120 g each 10 g BBQ chicken seasoning 20 ml rapeseed oil 120 g cauliflower florets washed some salt, pepper, olive oil 20 g sunflower seeds 20 g pumpkin seeds 25 g sugar 120 g carrots peeled ½ pomegranate ½ head iceberg lettuce 100 ml orange juice freshly pressed 1 tsp mustard 80 ml olive oil 10 g puffed amaranth 10 g fresh cilantro leaves Servings: Units:MetrischImperial

Instructions

1. Boil the millet in salted water and drain.
2. Season the chicken breast fillets with the BBQ seasoning, then sear both sides in hot oil until golden brown. Roast in the oven at approx. 120°C for around 15 minutes until cooked.
3. Marinate the cauliflower in some salt, pepper and olive oil. Bake in the oven at 160°C for approx. 20 minutes. It’s fine if it’s still got a bit of a bite to it (al dente).
4. Caramelize the sunflower and pumpkin seeds in sugar, pour onto baking paper, leave to cool, then roughly chop.
5. Finely grate the carrots. Remove the seeds from the pomegranate. Chop the iceberg lettuce into bite-size pieces.
6. Combine the orange juice, mustard and olive oil to make a dressing. Season with curry powder, honey, salt and pepper.
7. Arrange all of the prepared ingredients separately in a bowl. Top with the curry dressing, caramelized seeds, puffed amaranth and coriander.

Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.