Pulled chicken bowl with peanut sauce

Ingredients for 2 servings:

• 2 chicken breast fillets
• 1 avocado(s)
• ½ lemon(s)
• ½ m.-sized cucumber(s)
• 10 cocktail tomatoes
• 150 g corn
• 250 g kidney beans
• 100g quinoa
• 150 ml vegetable stock
• 4 tbsp soy sauce
• 1 tbsp oil
• salt and pepper
• Paprika powder, sweet
• Garlic granules
• chili powder
• turmeric
• Thyme
• 2 tbsp peanut butter
• 2 tbsp soy sauce
• 2 tbsp sweet chili sauce
• 2 tbsp milk

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Wash the fillets and trim off any unwanted bits. Mix the spices together and rub them all over the fillets. Add oil to a pan and sear the fillets on both sides until they have a nice, seasoned crust. Place the fillets on the edge of the pan, cover, and cook. In the meantime, prepare the side dishes. Wash the quinoa in cold water and bring to a boil in a small saucepan with the vegetable stock. Simmer over medium heat for 8 minutes. Remove from the heat and let stand for 5 minutes. The water should then be absorbed. Wash the corn and kidney beans, mix them, and set aside. Cut the cucumber and tomatoes into 1 cm cubes and mix. Halve the avocado and remove the pit. Use a tablespoon to scoop the avocado halves out of the skin. Cut the halves into thin strips and rub them with the lemon juice. Put the peanut butter in a bowl. Add soy sauce, sweet chili sauce, and milk and season to taste. Everyone likes it a little differently. Remove the fillets from the pan and pull them apart with two forks. Return the pulled chicken to the pan and sear, then deglaze with 4-5 tablespoons of soy sauce and drizzle with 1 tablespoon of honey. Mix everything well and sear for a little longer. Season to taste. Serve everything in a deep dish. It’s best to place each side dish separately, arrange the avocado strips on top, and top with the peanut sauce.