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Grilled chicken winter bowl https://www.metro.ca/userfiles/image/recipes/bol-d-hiver-au-poulet-grille-10954.jpg PT20M PT30M PT50M
Pre-heat the oven to 350 °C and cover two baking sheets with aluminum foil.In a large bowl, combine the oil, maple syrup, spices, and salt.Add the cubes of squash and cauliflower and mix to coat them well. Add the vegetables on a baking sheet, leaving some space between each piece. Use the 2nd baking sheet if needed.In the same bowl, add the chicken and coat with the remaining spices. Place the chicken on a baking sheet, next to the vegetables, not on top of them. Put the baking sheets in the oven and cook for 30 minutes, until the chicken is cooked and the vegetables golden.While the chicken is cooking, rinse the buckwheat. Bring the chicken broth to a boil, add the buckwheat, cover, and simmer for 15 minutes. Remove from the heat and let rest without the cover on. Add ½ cup of cilantro and mix with the buckwheat. Set aside.In a pan, brown the onion and kale in oil for a few minutes until softened. Season with salt and pepper. Set aside.Slice the chicken into strips and assemble each bowl: ¼ buckwheat, ¼ of the vegetables and chicken strips. Add the sliced avocado, roasted chickpeas, and a few leaves of cilantro (optional).Serve hot or cold. Optional: add a few drops of Sriracha or other hot sauce.
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3 tablespoon (45 ml) olive oil 1 tablespoon (15 ml) maple syrup 2 teaspoon (10 ml) chinese 5 spices (blend of pepper, cinnamon, fennel, clove and anise) 1 pinch of salt 1 small butternut squash diced (about 3 cups) 1/2 cauliflower cut into florets 2 skinless chicken breast (400 g) 1 cup (250 ml) buckwheat 2 cups (500 ml) Irresistibles no salt added chicken broth 1 small red onion sliced leaves from 4 kale branches Topping: 1/2 cup (125 ml) roasted chickpeas 1 avocado A few sprigs fresh cilantro
Grilled chicken winter bowl

Grilled chicken winter bowl

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4
Main courses
0:20
Preparation
0:30
COOKING
0:50
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 3 tablespoon
    (45 ml)
    olive oil
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  • 1 tablespoon
    (15 ml)
    maple syrup
  • 2 teaspoon
    (10 ml)
    chinese 5 spices (blend of pepper, cinnamon, fennel, clove and anise)
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  • 1
    pinch of salt
  • 1
    small butternut squash diced (about 3 cups)
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  • 1/2
    cauliflower cut into florets
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  • 2
    skinless chicken breast (400 g)
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  • 1 cup
    (250 ml)
    buckwheat
  • 2 cups
    (500 ml)
    Irresistibles no salt added chicken broth
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  • 1
    small red onion sliced
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  • leaves from 4
    kale branches

  • Topping:
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  • 1/2 cup
    (125 ml)
    roasted chickpeas
  • 1
    avocado
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    Metro WILL MAKE A $1 DONATION to Feed Ontario for every bag purchased.*
    SUPPORT YOUR LOCAL FOOD BANK

    SUPPORT YOUR LOCAL FOOD BANK

    $14.99 ea.

    *Food Bank Donation Bags may be purchased at participating Metro locations at the price of $5.99, $9.99, or $14.99. Contents of each bag may vary based on product availability. From December 1-31, 2019, Metro will donate $1 to feed Ontario for ever bag purchased, up to a total of $25,000.


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    IRRESISTIBLES GIFT BASKETS

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    Metro WILL MAKE A $1 DONATION to Feed Ontario for every bag purchased.*
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    $5.99 ea.

    *Food Bank Donation Bags may be purchased at participating Metro locations at the price of $5.99, $9.99, or $14.99. Contents of each bag may vary based on product availability. From December 1-31, 2019, Metro will donate $1 to feed Ontario for ever bag purchased, up to a total of $25,000.


  • A few sprigs
    fresh cilantro
Imprimer ma sélection

Preparation

Pre-heat the oven to 350 °C and cover two baking sheets with aluminum foil.

In a large bowl, combine the oil, maple syrup, spices, and salt.

Add the cubes of squash and cauliflower and mix to coat them well. Add the vegetables on a baking sheet, leaving some space between each piece. Use the 2nd baking sheet if needed.

In the same bowl, add the chicken and coat with the remaining spices. Place the chicken on a baking sheet, next to the vegetables, not on top of them. Put the baking sheets in the oven and cook for 30 minutes, until the chicken is cooked and the vegetables golden.

While the chicken is cooking, rinse the buckwheat. Bring the chicken broth to a boil, add the buckwheat, cover, and simmer for 15 minutes. Remove from the heat and let rest without the cover on. Add ½ cup of cilantro and mix with the buckwheat. Set aside.

In a pan, brown the onion and kale in oil for a few minutes until softened. Season with salt and pepper. Set aside.

Slice the chicken into strips and assemble each bowl: ¼ buckwheat, ¼ of the vegetables and chicken strips. Add the sliced avocado, roasted chickpeas, and a few leaves of cilantro (optional).

Serve hot or cold. Optional: add a few drops of Sriracha or other hot sauce.

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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