Healthy Gut Chicken, Quinoa & Rainbow Slaw Bowl with a Greek style Yoghurt Dressing 

A rainbow in a bowl, goodness in every bite.

Ingredients:

  • Fully Cooked Bulgur, Quinoa and Lentil 250 g
  • 200g Chicken Breast, grilled and sliced
  • ½ cup edamame beans
  • 2 Cups rainbow slaw
  • 60g of the Fat Free & kJ Controlled™ South African Feta Cheese 300 g

For the greek-style yogurt dressing:

  • ½ cup Greek Style Low Fat Plain Yoghurt 1 kg
  • 1 tbsp lemon juice
  • 1 small garlic clove, finely grated or chopped
  • fresh herbs (coriander or parsley)
  • Salt & pepper
  • 1 tsp olive oil

How To Make Healthy Gut Chicken, Quinoa & Rainbow Slaw Bowl with a Greek style Yoghurt Dressing 

1. Season the chicken breast with salt and pepper and grill in a hot pan or on a grill until cooked through and golden on the outside. Allow to rest for a few minutes before slicing.
2. Heat the Fully Cooked Bulgur, Quinoa and Lentil according to the packet instructions. Set aside to cool slightly.
3. Cook the edamame beans according to the packet instructions, then drain and set aside.
4. In a small bowl, combine the Greek Style Low Fat Plain Yoghurt, lemon juice, garlic, fresh herbs and olive oil. Season with salt and pepper and mix until smooth and creamy. Add a splash of water if needed to loosen the dressing.
5. Divide the warm grain mixture between two bowls. Add the rainbow slaw, edamame beans and sliced grilled chicken.
6. Crumble the Fat Free & kJ Controlled™ South African Feta Cheese over the top and drizzle generously with the Greek-style yoghurt dressing.
Finish with a sprinkle of fresh herbs and a squeeze of lemon, if desired. Serve immediately.