maple soy glazed chicken, avocado, turmeric cauliflower, pea shoots, hemp seeds, cucumber-radish-apple salad, coconut rice, green goddess dressing

In a bowl, whisk together maple syrup, soy sauce, minced garlic, and grated ginger. Add chicken breasts and marinate for at least 30 minutes.

Marinate the Chicken

In a saucepan, combine jasmine rice, coconut milk, water, and salt. Bring to a boil, then reduce heat and simmer for 15 minutes until rice is cooked.

Prepare the Rice

Preheat the oven to 400°F (200°C). Toss cauliflower florets with olive oil, turmeric powder, and salt. Spread on a baking sheet and roast for 25 minutes until golden.

Roast the Cauliflower

Heat a grill or skillet over medium-high heat. Cook marinated chicken for 6-7 minutes on each side or until fully cooked. Let rest before slicing.

Cook the Chicken

In a bowl, combine diced cucumber, sliced radishes, diced apple, and pea shoots. Toss with hemp seeds.

Make the Salad

In a blender, combine Greek yogurt, parsley, lemon juice, minced garlic, olive oil, and salt. Blend until smooth.

Prepare the Dressing

In a bowl, layer coconut rice, followed by sliced chicken, roasted turmeric cauliflower, salad, and drizzle with green goddess dressing. Enjoy!

Assemble the Bowl

chicken breast

maple syrup

soy sauce

chicken goddess bowl

Recipe information

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