Directions
- 1Make the coleslaw by mixing carrots, red cabbage, mayonnaise, mustard, salt, sugar, black pepper, and apple cider vinegar.
- 2Dice sweet potatoes and add to a tray with avocado oil, salt, pepper and cornstarch. Roast until crispy.
- 3In a pan, sauté quinoa with garlic and chicken broth and salt. Cook until fluffy.
- 4Make the dressing by blending mustard, honey, oil, vinegar, salt, and red pepper flakes.
- 5Season chicken and sear on both sides until fully cooked. Then chop into small pieces.
- 6Batter onions in a batter milk and flour mixture and fry until golden and crispy.
- 7Plate the quinoa, chicken, coleslaw, sweet potatoes, and crispy onions. Drizzle the dressing on top and enjoy!
Ingredients
- 1 bowl coleslaw
- 1 cup carrots
- 1 cup red cabbage
- 2 tbsp mayonnaise
- 1 tbsp mustard
- 1 pinch salt
- 1 pinch sugar
- 1 pinch black pepper
- 1 tbsp apple cider vinegar
- 2 medium sweet potatoes
- 2 tbsp avocado oil
- 1 pinch corn starch
- 1 cup quinoa
- 2 cloves garlic
- 1 cup chicken broth
- 2 tbsp mustard
- 2 tbsp honey
- 4 tbsp oil
- 2 tbsp vinegar
- 1 pinch red pepper flakes
- 1 lb chicken
- 1 tbsp seasoning
- 1 cup onions
- 1 cup batter milk
- 1 cup flour
Equipment
bowlspooncutting boardknifebaking sheetpanblender
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