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- Medjool Date Glazed Grilled Chicken Bowl with Grilled Pineapple, Avocado & Spiced Pumpkin Seeds
-
- Marinade & Glaze
- ½ cup olive oil
- ¼ cup honey
- 8 each Medjool dates, pitted and chopped
- 2-3 tbsp. chipotle chilies, canned in adobo sauce (found in Hispanic section of your grocery store)
- 2 limes, zested & juiced
- 1 tsp. salt
- ½ tsp. Pepper
- Chicken Bowl:
- 1lb. boneless skinless chicken breasts, cut into ½ inch slices
- 4 slices fresh pineapple, ½ inch
- 1½ cups quinoa or brown rice, cooked according to package directions and kept warm
- 1-15oz can black beans, rinsed & drained
- 1 tbs. rice wine vinegar
- 1 tbs. water
- ¼ red cabbage, sliced thin
- 2 avocados, peeled & sliced
- ½ cup fresh mint or basil, torn into strips
- ½ cup pumpkin seeds
- 2 Tbs. Olive oil
- ½ tsp. Chili powder
- ½ tsp. Cumin
- Salt
- Directions
- Marinade Preparation: Blend all ingredients together in food processor. Marinate the chicken in ¾ of the marinade for an hour or 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 ½ pumpkin seeds in 2 tsp. olive oil with chili powder & cumin and a dash of salt, until light brown. Set aside. Lightly salt chicken strips and grill until cooked through. Set aside. Grill pineapple slices on both sides until browned lightly. Cut in half. Set aside. To Assemble Arrange four bowls. Divide rice and pumpkin seeds into four bowls. Artfully arrange the rest of the ingredients including chicken & pineapple on top. Finish with a dollop of the reserved/finished glaze.
- Provided by:
- Natural Delights
Where You Can Buy Ingredients:
| Farmers |
|---|
|
Bard Date Company (Powered by Peanut Patch)
Yuma, AZ, 85364 View details |
|
Sheep Springs Sheep Co dba Dobson Family Farm Inc.
Marc Pedersen Chandler, AZ, 85248View details |
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Preheat oven to 350F.
Line a baking pan with parchment paper and spray with non-stick spray and set aside.
In a bowl, add the ingredients for the crust and mix to combine fully, making sure all of the dry ingredients are incorporated fully with the wet ingredients.
Transfer the crust mixture to the baking pan and press the mixture down into the pan to form as equally as possible a crust in the bottom of the pan.
Place the crust in the oven to bake for 10 minutes, and remove and allow to cool fully.
While the crust in baking, cover dates with hot water in a bowl for 5 minutes to soften.
Transfer the dates to a food processor, reserving the leftover over water.
Start with adding 2 Tbsp. of the leftover water and process the dates until a smooth and consistent date caramel is form. Adding more water if needed.
Transfer date caramel back into a bowl, adding the maple syrup, mix to fully combine, then add the pecans.
Spread mixture evenly onto cooled crust, top with additional pecans and sprinkle with flaky sea salt.
Place in the fridge for 1-2 hours or overnight and remove from fridge to slice and serve.
