Chicken Bowl

Wash the chicken fillet, pat dry. Marinate with ginger paste and lemon juice, add salt and pepper and leave to stand in the refrigerator for an hour, covered. Sauté in a pan with a little sunflower oil on both sides, then let stand in the preheated oven (180 degrees top / bottom heat) for 5 to 10 minutes depending on the size of the breast. Wrap in aluminum foil and set aside. Slice fresh when the other ingredients are ready.

Prepare basmati rice using the swelling method, allow to evaporate and mix with lemon juice and salt.

Mix the tahini, olive oil, creme fraiche, water and lemon juice in a blender to a creamy sauce. If necessary, add a little more water until it has a creamy consistency.

Wash or peel and cut the cold ingredients (today mung beans, cocktail tomatoes, avocado). Arrange the rice in a bowl. Slice the chicken and place a few slices on top of the rice. Now arrange the other ingredients on the rice as well. There's plenty of tahini dressing over the bowl. I garnished with cress, gomasio (a kind of sesame salt) and a fresh lemon wedge.

These bowls are incredibly varied in preparation and are very popular because of the many individual options for vegetables / fruit / sauces. You can make them with chicken, fish (fried or raw), tofu. Cucumber, radishes, spring onions, edamame, carrots or red cabbage also go very well. The more colorful in the end, the better. I also like them very much with a sateh sauce or simply mixed miso paste with soy sauce and honey.