Recipe: Sweetheart Kitchen's quinoa chicken bowl

Try out this easy-to-make healthy dish at home in Dubai

Recipe: Sweetheart Kitchen’s quinoa chicken bowl

To make life a little easier (and tastier), Dubai’s Sweetheart Kitchen has shared some recipes from some of its favourite concepts, meaning you can whip up healthy and flavoursome dishes at home.

Here’s an easy-to-make quinoa chicken bowl recipe to try out this week.

Ingredients for the bowl:
• 250g white, red or mixed quinoa
• 1 vegetable stock cube
• 6 whole cherry tomatoes
• ½ cup mixed bell peppers
• 1 pinch fresh mint
• 6 mushrooms
• Salt, one pinch to season
• Black pepper, one pinch to season
• 1 filet chicken escalope (optional)

Ingredients for the chicken escalope:
• 1 chicken breast
• 2 tbsp flour
• Salt, one pinch to season
• Black pepper, one pinch to season
• 1 medium egg yolk
• 50g breadcrumbs
• 30g butter
• 3 tbsp sunflower oil

Ingredients for the dressing:
• 15g balsamic vinegar
• 20g red grape vinegar
• 200g pomegranate molasses
• 15g extra virgin olive oil

• To make the dressing, mix all the ingredients together in a bowl.

• Cook the quinoa in vegetable stock for approximately ten minutes. Drain and let the quinoa rest for five minutes. Season to taste.

• Add the two tablespoons of the dressing to the quinoa and allow it to soak up all the flavours.

• Grill the mixed bell peppers until the skin starts to burn slightly.

• Cut the cherry tomatoes in half.

• Dice the mushrooms into quarters and roast until brown.

• Chop the mint leaves, or leave whole as per desired.

• Add everything to the quinoa and mix together and top with the mushrooms.

• Add additional dressing to taste.

• If you decide to add the chicken escalope, then mix the flour, salt, pepper, and breadcrumbs together in a bowl, and in another bowl add the egg yolk.

• Flatten the chicken breast until it’s ½ cm thin (you can use a rolling pin if you don’t have a mallet).

• Dip the chicken in the egg yolk until evenly covered, and then dip the chicken in the breadcrumb mixture until evenly covered.

• Fry in sunflower oil until golden brown.

• Slice the chicken into thin strips and place on top the salad.

For more recipes from Dubai-based food concepts, click here.

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