Build-a-Chicken-Bowl

An exciting way to use rotisserie chicken!

Inspired by a traditional Mexican breakfast that is normally served with eggs, my version of Chilaquiles are flavourful and comforting like the original but also easy to pull together on a busy weeknight. Without fail, this is a dish that will soothe and transport you to sunshine and warm skies.

Make these with toasted tortillas soaked in a garlicky, cumin-scented tomato sauce, mix with black beans, top with shredded chicken and cheese along with a dollop of sour cream or yoghurt on top, and dinner is ready, on the table in <30 mins.

Build-a-Chicken-Bowl

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Ingredients

For each bowl:

• 1 cup cooked grains; white rice is preferable though I have tried barley, brown rice and millet, all work here
• 1/2 cup shredded chicken
• 1 cup chopped veggies, for a crunchy texture, I use cucumbers, tomatoes, lettuce. When cooking/ grill I use cabbage/ red cabbage all with a good drizzle of a sauce such as my Yoghurt/ Tahini Dressing

Tahini Dressing for 4 bowls:

• 1/4 cup yoghurt
• 2 tbsp tahini/ sesame seed paste
• 1 tbsp lime juice
• 1 tsp maple syrup
• To taste salt, pepper, paprika

Toppings:

• Various toppings to taste. Consider acidity and crunch; for example – roasted sesame seeds, chopped peanuts, roasted sunflower seeds, or even broken up chips.

Instructions

• Plan ahead. Prep the toppings, veggies and the chicken beforehand. Whisk the ingredients for the dressing together till smooth. Make a double batch of grains ahead of time, and customize the toppings for a different flavour each time. Store the veggies and sauce separately until you’re ready to sit down and eat.
• Use what you have and get creative! If you don’t have the exact ingredients on hand, swap in a different grain, protein, vegetable, or sauce. Start in the order listed in the ingredients. Try quinoa, farro, chickpeas and top with a fried egg. Add in toppings and some extras, like lacto-fermented veggies, your favourite chutney or chipotle mayo diluted with yoghurt.

  Whisk together a double batch of the dressing and set some aside in a jar in the fridge. Store for up to a week.

Recipe Notes:

Add acidity and crunch on the top — roasted sesame seeds, nuts or sunflower seeds even broken up chips will do. Try something new and increase the quality of your gut bacteria with fermented veggies, chutney or perhaps chipotle mixed with yoghurt, all would work in this dish.