Chicken & Vegetable Quinoa Bowl
Shredded chicken layers over a quinoa base folded with sautéed corn, spinach, and roasted carrots. A mild olive oil chili crisp on the side brings gentle heat without overpowering the bowl.
Nutritional facts
Protein
49g
Carbs
49g
Calories
660kcal
Fat
29g
Ingredients
Chicken Breast, Carrots, Baby Spinach, Corn, Green Onion, Quinoa, Red Quinoa, Extra Virgin Olive Oil, Kewpie Mayonnaise, Light Soy Sauce, Toasted Sesame Seeds, Maple Syrup, Cilantro, Apple Cider Vinegar, Garlic, Sesame Oil, Italian Parsley, Canola and Olive Oil Blend, Lime Juice, Ginger, Black Vinegar, Sesame Seeds, Kosher Salt, Pink Peppercorn, Black Pepper, Ancho Powder
Contains wheat, cereals containing gluten, sesame seeds, eggs, soybeans.
Reviews
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About James Grody
Chef James Grody is a graduate of the prestigious Culinary Institute of America. Upon completing his degree, he worked with New York City’s top chefs to hone his skills. Grody moved from working in restaurants to hotels, where he learned how to organize dinners for 1,000 people. In 2012, he started his own company, Tailored Chef NYC, working primarily on corporate functions and with high-net-worth local families as their personal chef. He also has experience teaching recreational cooking classes at Sur La Table.
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