Bowl-A-Thon by Dagmar Voracek

Feeds 4-6

2 Cups of Grains (rice, barley, quinoa…)

2 Packages of Organic Chicken Meat

Greek Yogurt

1 clove of garlic (minced)

Dried Cilantro or Parsley

Bread Crumbs

Coconut Oil for Frying

1 Red Tomato

6 Yellow Cherry Tomatoes

1-2 cups/1 can of Black Beans

2 Cups of Fresh Spinach

½ Red Onion – thinly sliced

2 Avocados – sliced

Peppers (the more colors, the better)

Salt, Pepper

Lime

Fruity Option:

Substitute peppers, tomatoes and beans with

Fresh Strawberries

Pineapple (cubed)

Cut the chicken into strips. In a medium bowl, mix about 2 cups of Greek yogurt with seasoning (salt, pepper, freshly minced garlic and dried cilantro or parsley flakes). Place the chicken in the yogurt and refrigerate (the longer you keep the meat “marinating”, the tenderer it will be). In the meantime, boil the grains. I used a mix of spelt, barley, wheat, rice, and wholegrain oats. You can also use just white rice or quinoa. Prep the toppings by slicing tomatoes, onion, avocados and peppers. Wash the spinach leaves and pick of the stems. I like to place all the options on individual plates and little bowls, so everyone can pick their favorites. When ready to fry the chicken, melt coconut oil in a frying pan. Bread the chicken strips in bread crumbs (I prefer Panko) and fry on both sides until golden brown. To fry the meat in this batter can be a little messy but it is definitely worth it as they will be juicy, tender and very flavorful. You can get creative when assembling your own perfect dinner bowl. If you are serving to children, you may want to substitute some of the veggies with their favorite fruits. This is a perfect opportunity to let them build their own bowl and “eat a rainbow”. You can dress up your bowl with your favorite salad dressing, however, I prefer to only use some fresh pepper and lime juice. There is plenty of food for the eyes as well as variety for your taste buds.