A delicious and nourishing bowl of poached shredded chicken and quinoa infused with Asian flavours of garlic, ginger, sesame and umami. Served with shredded courgette, carrot, toasted Pinenuts and pomegranate. Finished with a sprinkling of poppy seeds and fresh dill. A healthy protein packed bowl bursting with flavour!

Asian Garlic Ginger Infused Shredded Chicken Nourish Bowl

This Asian Ginger Garlic Infused Chicken Nourish Bowl is one of my favourite combinations! I love a nourishing bowl of food which is bursting with so many different flavours. It’s hard to pick out the flavour which stands out the most – is it the umami of the dressing, zesty lime, depth of toasted pinenuts or the sweet, grassy, slightly liquorice flavour of dill… It’s hard to tell but, like popping candy in your mouth – you will get little but intense bursts of each flavour in every bite!

You will get a good amount of protein and fibre from this bowl. The chicken and quinoa provide a good source of complete amino acids you need for good health. The array of plant foods such as courgette, carrot, pomegranate and spring onions, all give a good source of fibre too.

TABLE OF CONTENTS

Ingredients for Asian Ginger Garlic Infused Chicken Nourish Bowl

1 chicken breast poached and shredded

1 cup cooked quinoa

1 courgette julienne cut

1 carrot julienne cut

4 spring onions, chopped

1 TBSP poppy seeds

2 TBSP pomegranate pips

1 TBSP pinenuts toasted

1 small bunch fresh dill

MARINADE

1 TBSP soy sauce (or tamari for gluten-free)

1 teaspoon sesame oil

1 inch fresh ginger grated

1 clove garlic minced

Water to thin the consistency

Asian Garlic Ginger Infused Shredded Chicken Nourish Bowl Ingredients text

Click HERE to find the instructions on HOW TO POACH CHICKEN

Instructions

In a bowl, combine the marinade ingredients and whisk together with a mini whisk or fork. Add the shredded chicken and mix well.

Place cooked rice or quinoa in a serving bowl, then top with the chicken mixture.

Add the julienne cut courgette, carrots and garnish with pomegranate, spring onions, poppy seeds, toasted pinenuts and dill.

Serve immediately or store in the fridge to eat cold the following day.