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Brassica Inspired Chicken & Veggie Bowls

Brassica Inspired Chicken & Veggie Bowls

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Total Time 4 hours
Ingredients Method

Ingredients
  

Shredded Slow Cooked Chicken
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 2 tsp paprika
  • 2 tsp coriander
  • 2 tsp turmeric
  • ½ tbsp salt
  • ¼ cup olive oil
  • 1 tbsp coconut aminos
  • ¼ cup Greek yogurt
  • 2 lbs chicken breast (can use thighs, but they will likely need longer to cook)
  • 2 tbsp chicken broth or bone broth 
Pickled Cabbage
  • 2 cups water
  • ¼ cup honey
  • large pinch salt
  • ¼ cup apple cider vinegar
  • 2 cups shredded purple cabbage
Honey Roasted Carrots
  • 2 16 oz bag carrots
  • 2 tbsp balsamic vinegar
  • 3 tbsp honey
  • ¼ cup olive oil
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • salt
Hummus
  • 1 15 oz can chickpeas/garbanzo beans
  • ½ lemon  (more or less to taste)
  • ¼ cup tahini
  • 1-2 cloves garlic
  • 3 tbsp olive oil
  • 1 tsp cumin
  • ¼ tsp salt
  • 4 tbsp water, separated
Special Sauce
  • ½ cup greek yogurt
  • ½ cup mayo
  • ½ tbsp coconut aminos
  • ½ tbsp honey
  • 1 tsp salt
  • 5-7 cloves garlic
  • tiny squeeze lemon
  • 2 tbsp olive oil
  • dash sumac
  • ½ tbsp dill
  • ½ tbsp chives
  • ½ tbsp onion powder 
French Fries
  • 6 large russet potatoes
  • 2 tbsp olive oil (if you're baking in the oven, if frying on the stove, you'll need a generous amount of avocado oil)
  • ½ tbsp garlic powder
  • ½ tbsp onion powder
  • ¼ tbsp sumac
  • ¼ tbsp salt
Lemon & Olive Oil Tossed Greens
  • 8 cups chopped kale
  • 4 cups shredded green cabbage
  • ¼ cup olive oil
  • ½ lemon
  • salt, to taste
Cukes & Radishes
  • mini cucumbers & radishes, sliced (optional, as many or as few as you'd like)

Method
 

Shredded Slow Cooked Chicken
  1. Combine all ingredients (aside from the chicken) then paint onto both sides of the chicken.
  2. Place the chicken into the slow cooker and cook for 3-4 hours, until cooked.
  3. Shred the chicken (I use my stand mixer), then pour in and stir in the juices from the bottom of the slow cooker.
Pickled Cabbage
  1. Combine water, honey, salt and apple cider vinegar on the stove until hot.
  2. In a jar with a lid, add the shredded purple cabbage and pour the hot mixture over top.
  3. Allow to sit with the lid on until the rest of the components of the bowl are done.
Honey Roasted Carrots
  1. Preheat your oven to 375℉ and line a large rimmed baking sheet with parchment paper.
  2. In a large bowl, mix together the balsamic vinegar, honey, olive oil, onion powder, garlic powder and salt until combined.
  3. Slice the carrots into rounds, then add to the bowl with the sauce cover them in the mixture.
  4. Space out the coasted carrots onto the baking sheet and arrange so that the carrots are sitting flat on the pan and so that none of the carrots are overlapping.
  5. Cover with foil and bake for 30 minutes, then remove the foil and bake for 20 more minutes.
  6. Once cooked, remove the carrots from the pan immediately.
Hummus
  1. Using a food processor or high powered blender, blend lemon juice, tahini, garlic, olive oil, cumin and salt together until smooth.
  2. Add in half of the drained and rinsed chickpeas along with two tbsp of water and blend until smooth.
  3. Add in the rest of the chickpeas and another two tbsp of water then continue blending. If you’d like the consistency to be even smoother, add more water or olive oil a tbsp at a time.
Special Sauce
  1. Blend all ingredients together until combined.
French Fry Preparation – Options:
  1. First, choose your preparation method from the following two options:
  2. Parboil Method: Cut your potatoes into fries that are even in size. The thinner they are, the crispier they will be. Add the fries to a pot with just enough water to cover them and bring it to a boil on the stove for 5-7 minutes. The potatoes should be soft but not falling apart (if they are falling apart, it's fine it just makes them harder to work with and obviously smaller pieces, so it's not the goal). Drain the fries and allow to dry and cool completely.
  3. Soak Method: Cut your potatoes into fries that are even in size. The thinner they are, the crispier they will be. Place the fries into ice cold water and allow to sit for at least 30 minutes to remove some of the starch from the potatoes, allowing for a crispier fry. Drain the water from the potatoes, give them a rinse, then dry completely with a towel.
  4. Parboil Method: Cut your potatoes into fries that are even in size. The thinner they are, the crispier they will be. Add the fries to a pot with just enough water to cover them and bring it to a boil on the stove for 5-7 minutes. The potatoes should be soft but not falling apart (if they are falling apart, it's fine it just makes them harder to work with and obviously smaller pieces, so it's not the goal). Drain the fries and allow to dry and cool completely.
French Fry Baking – Oven Method:
  1. Preheat your oven to 400℉ and line a large baking sheet with parchment paper.
  2. Toss your fries with 2 tbsp of olive oil. Ensure the fries are evenly coated, then spread them out on the sheet so that they are not touching or overlapping.
  3. Bake the fries for 30-50 minutes, depending on your oven and your fry size. Keep an eye on them and adjust as needed!
  4. While they bake, combine the garlic powder, onion powder, sumac and salt in a bowl and mix together.
  5. Once cooked to your liking, remove them from the oven, add to a large bowl. Sprinkle spoonfuls of the seasoning mixture over the top and gently the fries toss to combine. Note to not use all the seasoning at once as it might be too much. You can adjust to your liking here.
French Fry Frying – Double Fry Method:
  1. While they bake, combine the garlic powder, onion powder, sumac and salt in a bowl and mix together.
  2. Add enough avocado oil to cover the fries into a pot on the stove and over medium heat, bring the oil to 250-275℉. I do use and recommend a thermometer for this to ensure the oil does not get past its smoke point and to create the perfect temperature for the fries.
  3. Working in two batches, add half of the fries to the oil and allow to fry for 5-10 minutes. They will be ready once they are firm, but not golden.
  4. Remove the fries from the oil and place them on a towel lined baking sheet, allowing them to dry and cool completely. At this point you can turn the heat down on the oil slightly to stay warm but not get too hot.
  5. Once the fries are cool, turn the oil temperature up to 330-350℉ and working in two batches again, fry each batch until golden brown and super firm/crisp.
  6. Remove the fries from the oil and add the fries to a large bowl and toss with spoonfuls of the seasoning mixture. Note to not use all the seasoning at once as it might be too much. You can adjust to your liking here.
Cukes & Radishes
  1. Slice the cucumbers and radishes into rounds of your desired size.
Lemon & Olive Oil Tossed Greens
  1. Combine all ingredients in a large bowl and massage together using your hands.
Chicken & Veggie Bowls
  1. Assemble the bowls to your liking and enjoy!