Smoky Chicken - Group Bowl Recipe
Serves up to 10. It starts with our herb-marinated roasted chicken breast sliced in a pan next to our rice & quinoa blend for your base. Next is a pan with all your fixings to add on top, which include our chile sweet potato, citrus cabbage slaw, and seasonal cherry tomatoes. Then, finish off with a sprinkle of cotija cheese, a dollop of avocado tomatillo salsa, and a drizzle of smoked crema that are served on the side.
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Ingredients
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Herb-Marinated Roasted Chicken
Rice & Quinoa Blend
Chile Sweet Potatoes
Citrus Cabbage Slaw
Toppings
Method
Herb-Marinated Roasted Chicken
- 1
- 2
Marinate the Chicken
Place chicken breasts in a resealable bag or dish, pour marinade over, seal, and refrigerate for at least 1 hour, preferably overnight.
- 3
Roast the Chicken
Preheat oven to 375°F (190°C). Remove chicken from marinade, place on a baking sheet, and roast for 25-30 minutes or until cooked through. Allow to rest before slicing.
Rice & Quinoa Blend
- 4
Chile Sweet Potatoes
- 5
Prepare the Sweet Potatoes
Preheat oven to 400°F (200°C). In a bowl, toss diced sweet potatoes with olive oil, chili powder, and salt.
- 6
Roast the Sweet Potatoes
Spread sweet potatoes on a baking sheet in a single layer. Roast for 25-30 minutes or until tender and slightly crispy, stirring halfway through.
Citrus Cabbage Slaw
- 7
Prepare the Slaw
In a large bowl, combine shredded cabbage, shredded carrots, lime juice, olive oil, and salt. Toss well to combine. Let it sit for 15 minutes to soften.
Assembly
- 8
Assemble the Bowl
In a large serving bowl, layer the rice and quinoa blend at the bottom, followed by sliced roasted chicken. Top with roasted chile sweet potatoes, citrus cabbage slaw, and halved cherry tomatoes.
- 9
Add Toppings
Sprinkle the bowl with crumbled cotija cheese, and serve avocado tomatillo salsa and smoked crema on the side for drizzling.
