Bite Me More x Pacific Foods - Quick & Healthy Meals In A Bowl
This post is sponsored by Pacific Foods. All opinions expressed are our own. Let's face it, cooking can definitely be a chore. Especially these days when we find ourselves spending more time at home, and meal prep seems never ending. We’re always looking for new ways to serve up healthy and delicious food that don’t require us to spend hours at the stove. So you can imagine how excited I was when Lisa got her hands on Pacific Foods Organic Low Sodium Chicken Broth and Organic Vegetable Broth and whipped up these mouthwatering recipes for a Hoisin & Honey Quinoa Salad and Grilled Chicken & Couscous Bowl. So quick and easy to put together, and such a tasty, nourishing option for lunch or dinner. The key to making nutritious meals is starting with products made with wholesome ingredients. Pacific Foods’ flavourful broths have no preservatives, are certified organic, and contain no GMO's, so your end result is something you can feel good about feeding your whole family. The broths make a great base to your recipes because they are full of so much flavor. The Organic Low Sodium Chicken Broth is the perfect combination of organic free-range chicken broth and just the right amount of seasonings. The Organic Vegetable is a rich broth of simmered savory vegetables, onions, and garlic that makes for a garden-fresh flavor. No wonder Lisa’s cupboards are stocked up with them. So go get your hands on some and get ready to serve up these delicious dishes! And visit Pacific Food's website for even more nourishing recipes.
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hoisin & honey
quinoa
salad
ingredients
Dressing
¼ cup vegetable oil
1 tbsp soy sauce
1 tbsp hoisin sauce
1 tbsp rice vinegar
1 tbsp honey
½ tsp grated fresh ginger
Quinoa Salad
1 cup quinoa, rinsed well and drained
2 cups Pacific Foods Organic Vegetable Broth
1 cup thinly sliced red cabbage
¾ cup shelled and cooked edamame
1 small English cucumber, unpeeled and chopped
1 large carrot, peeled and sliced on the diagonal
1 red bell pepper, chopped
1 large ripe avocado, chopped
Garnish
Chopped green onions
Black sesame seeds
directions
1. For the salad dressing, whisk vegetable oil, soy sauce, hoisin sauce, rice vinegar, honey and ginger until well combined; set aside.
2. To cook the quinoa, in a medium saucepan combine quinoa and Pacific Foods Organic Vegetable Broth. Bring to a boil over high heat. Reduce heat to a simmer, cover and cook 13-15 minutes. Remove from heat and let sit covered for 5 minutes. Place in a large serving bowl and let cool slightly.
3. To assemble salad, toss red cabbage, edamame, cucumbers, carrots, red peppers and avocado with cooked quinoa. Pour enough dressing over to coat the salad well. Garnish with chopped green onions and sesame seeds.
grilled chicken & couscous bowl
ingredients
Chicken Marinade
2 tbsp fresh lemon juice
2 tbsp olive oil
2 tsp Dijon mustard
½ tsp kosher salt
¼ tsp freshly ground black pepper
3 boneless skinless organic chicken breasts
Lemon Dressing
¼ cup olive oil
2 tbsp fresh lemon juice
1 tsp Dijon mustard
1 tsp honey
1 small garlic clove, minced
1 tsp lemon zest
½ tsp kosher salt
Couscous Bowl
2 tbsp butter
1 garlic clove, minced
1¾ cup pearl couscous
3 cups Pacific Foods Low Sodium Organic Chicken Broth
2 cups baby arugula, coarsely chopped
1 cup roasted red peppers, diced
1 cup cherry tomatoes, halved
1 cup mini bocconcini balls
6 fresh basil leaves, torn
directions
1. For the chicken, in a large bowl whisk lemon juice, olive oil, Dijon mustard, salt and pepper. Add chicken to marinade, cover and refrigerate 1 hour.
2. Preheat grill to medium-high and lightly oil grill grate. Discard marinade and grill chicken 5-6 minutes per side, or until cooked through. Remove from grill. When cool enough to handle, chop chicken into bite-sized pieces; set aside.
3. For the dressing, whisk olive oil, lemon juice, Dijon mustard, honey, garlic and salt; set aside.
4. To prepare the couscous bowl, in a medium saucepan melt butter over medium heat. Add garlic and cook for 30 seconds. Add couscous and cook until slightly toasted, stirring often for 2-3 minutes. Add Pacific Foods Low Sodium Organic Chicken Broth and bring to a boil. Reduce heat and simmer uncovered until couscous is tender, about 10 minutes. Remove from heat, transfer to a large bowl and cool for 10 minutes. Stir in grilled chicken, arugula, roasted red peppers, cherry tomatoes, bocconcini cheese and basil. Add lemon dressing and toss well to coat.
