I am sure you have all noticed the posts on the "new year, new me". Part of me feels that it doesn't have to be a new you, you are wonderful as you are. However, it is ok to want to tweak a few things such as your health. Because life isn't about perfection there is always room for growth. Starting off the year with mindful eating and taking the time to feed your body better fuel is a great place to start. This recipe will do just that. I'm obsessed with the crunchy slaw and with mangoes being in season, it tastes like sweet summer! If you are plant-based you can substitute the chicken for tofu or chickpeas! There is plenty of protein in the quinoa and if you are cooking with your intuition why not play around with different green leaves such as spinach. You can never have too many greens!
*Serves 2
Ingredients:
For the marinade:
- 1 cup tamari
- ½ cup mirin
- ¼ cup coconut sugar
- 1 tablespoon gochujang (korean chili paste)
- 1 tablespoon fresh ginger, grated
- 4 garlic cloves, minced
- 2 tablespoons sesame oil
- 2 chicken breasts, sliced (or tofu, sliced)
For the slaw:
- 2 cups red cabbage, sliced
- 1 mango, diced
- 2 jalapenos, sliced
- 1 handful fresh coriander leaves
- 1 tablespoon tamari
- 2 tablespoons rice wine vinegar
- 2 tablespoons sesame oil
- 1 cup quinoa or rice of your choice
- 100g bean sprouts
- 2 limes
Instructions:
In a large bowl combine all the ingredients for the marinade and add the chicken. Toss until well covered and cover with cling film. Let rest for one hour or preferably overnight in the fridge.
In a separate large bowl, toss together all the ingredients for the slaw.
Cook the quinoa as per packet instructions.
While the quinoa cooks, add the chicken to a frying pan over a medium to high heat. Spoon the marinade over the chicken and cook until the chicken starts to caramelize about 8- 10 minutes.
To assemble the bowl add the quinoa and chicken and decorate with the slaw. Top with some fresh coriander and a drizzle of olive oil. Squeeze over some fresh lime to taste and enjoy!
Health Fact:
Sprouts increase nutrient absorption and contain Vitamin B12, iron, magnesium and zinc.