Cranberry & Chipotle Chicken Power Bowl

Our Rossdown Meal Starters smoky-sweet chipotle and maple syrup chicken skewers take centre stage in this vibrant power bowl with its juicy, flame-kissed flavour elevating every bite. Paired with fluffy quinoa, tart cranberries, crisp vegetables and creamy feta, it's boosted by a bold, zesty mix of fresh herbs, citrus, and satisfying crunch.
Recipe by
Course: Dinner, Lunch, Main Course
Protein: chicken
Course: Dinner, Lunch, Main Course
Cuisine: American

Servings

2

Prep Time

10 Minutes

Cooking Time

20 Minutes

Ingredients

  • 1 x 350g Package Chipotle & Maple Syrup Chicken Skewers
  • 1 cup Quinoa
  • 1 3/4 cups Chicken stock or water
  • 1/2 cup Dried cranberries
  • 1/4 cup Finely diced bell pepper
  • 1/4 cup Finely sliced green onions
  • 1/4 cup Chopped fresh cilantro or parsley
  • 2 tbsp Extra virgin olive oil
  • 1 tbsp Fresh lemon juice
  • Salt and freshly cracked black pepper, to taste
  • 1/2 cup Roasted and shelled pistachios
  • 1/2 cup Crumbled feta
  • 1/4 cup Diced cucumber
  • A few radish slices, for garnish
  • A few cilantro sprigs, for garnish
  • Lime wedges, to serve

Directions

  • In a small pot over medium heat, combine quinoa and chicken stock. Bring to a boil, then reduce heat and simmer, covered, until the quinoa is popped and the liquid is absorbed - about 15 to 20 minutes.
  • Remove from heat and stir in dried cranberries. Let cool slightly, then mix in bell pepper, green onions, cilantro, olive oil, and lemon juice. Season to taste. The quinoa salad can be made up to 3 days ahead and served cold or at room temperature.
  • While the quinoa is cooking, preheat an air fryer to 400 degrees F (200 degrees C). Lightly spray Chipotle & Maple Syrup chicken skewers with baking spray and cook until internal temperature reach 165 degrees F (74 degrees C) - about 8 minutes.
  • To serve, divide quinoa mixture between 2 bowls. Top with pistachios, crumbled feta, and diced cucumber. Add 3 skewers to each bowl and garnish with sliced radishes, a sprig of cilantro and a few lime wedges on the side.

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