Curry Glow Bowl

Ingredients

• 2 cup cooked quinoa⁠

• 1 lb chicken thighs⁠

• 2 ears of sweet corn⁠

• 8 oz cherry tomatoes, halved or quartered⁠

• 1 carrot, grated⁠

• 1 cucumber, grated⁠

• 1 red bell pepper, diced⁠

• 3/4 C leafy fresh herbs (cilantro, mint, basil), finely chopped⁠
  mixed greens⁠

Curry Vinaigrette

• 1/2 cup olive oil⁠

• 1 lemon, zested & juiced⁠

• 3 cloves garlic, finely chopped or grated⁠

• 2 Tbsp curry powder⁠

• 1 Tbsp apple cider vinegar⁠

• 1 Tbsp honey⁠

• 1 tsp salt⁠

Instructions

Curry Vinaigrette

1. Combine all listed ingredients in a small bowl or jar.

2. Whisk or shake to combine.⁠

3. Pour 1/2 of the vinaigrette over the chicken thighs – toss to coat, cover, & marinate in the fridge for up to 2 days.

4. Cover the remaining vinaigrette & store it in the fridge for serving. ⁠

Grill

1. Brush a little oil over the corn & season with S&P.

2. Place corn & marinated chicken on the grill (medium-high, 450-500° F).

3. Discard excess marinade—close the lid.

4. Grill sweet corn for 2-3 minutes per side, until charred.

5. Grill chicken for 4-5 minutes per side, until cooked through.

6. Remove from grill & rest.

7. Slice corn kernels off the cob, and slice chicken into bite-sized pieces. ⁠

Assembly

1. Combine cooked quinoa, grilled chicken, sweet corn, tomatoes, carrot, cucumber, bell pepper, & chopped herbs in a large mixing bowl.

2. Pour reserved vinaigrette over top.

3. Toss to combine.

4. Serve over greens. ⁠