8 Natural Delights Medjool dates, pitted and chopped coarsely
2-3 tbsp. chipotle chili peppers, canned in adobo sauce
2 limes, zested and juiced
1 tsp. salt
½ tsp. pepper
0.45 kg boneless, skinless chicken breasts, cut into slices about 1.5 cm thick
4 slices of fresh pineapple, 1.3 cm thick
1½ cups quinoa or brown rice, cooked according to package directions and kept warm
1 can (425 g) black beans, rinsed and drained
1 tbsp. rice wine vinegar
1 tbsp. water
¼ red cabbage, sliced thinly
2 avocados, peeled and sliced thinly
½ cup fresh mint or basil, torn into strips
½ cup pumpkin seeds
2 tbsp. olive oil
½ tsp. chili powder
½ tsp. cumin
Blend all ingredients together in a food processor.
Marinate the chicken in ¾ of the marinade for one hour or longer, up to overnight.
Reserve the other ¼ of the marinade in a small mixing bowl.
Chicken bowl preparation
Whisk in 1 tbsp. each of rice wine vinegar and 2 tbsp. olive oil into the reserved glaze. Set aside.
Sauté half of the pumpkin seeds in 2 tsp. of olive oil with the chili powder and cumin and a dash of salt, until a light brown colour. Set aside.
Lightly salt the chicken strips and grill until cooked through. Set aside.
Grill the pineapple slices on both sides until lightly browned. Cut in half. Set aside.
Arrange four bowls. Divide up the rice and pumpkin seeds among the four bowls. Artfully arrange on top the rest of the ingredients, including the chicken and pineapple. Finish with a dollop of the reserved/finished glaze.