Healthy bowl with chicken cutlets

Bol sante Couverture Recette site Web

In collaboration with
Jade Auclair-Roy - Festin festive

Enjoy a healthy bowl full of flavour! This delicious bowl features tender chicken cutlets, a sweet and savory maple-soy sauce, and a touch of spicy sesame mayo. A balanced, colorful, protein-packed meal for your quick lunches or dinners.

Cutlets Poke bowl Skillet Lunch Marinades Routine Ready Recipes
4 Portions
15 min Prepping
35 min Cooking
Recipe Easy

Ingredients

Exceldor Chicken Cutlets

Dry marinade

  • 15 ml (1 tbsp) paprika
  • 15 ml (1 tbsp) garlic powder
  • 5 ml (1 tsp) onion salt

Maple-soy sauce

  • 180 ml (¾ cup) maple syrup
  • 60 ml (¼ cup) soy sauce
  • 1 French shallot, finely chopped
  • 3 cloves garlic, chopped
  • 30 ml (2 tbsp) sesame seeds
  • 15 ml (1 tbsp) cornstarch diluted in 60 ml (¼ cup) water

Spicy sesame mayonnaise

  • 60 ml (¼ cup) mayonnaise
  • 5 ml (1 tsp) sriracha sauce
  • 5 ml (1 tsp) sesame oil

Side vegetables

Barley, corn, jalapeño, beetroot, edamame, green onions, sesame seeds

Directions

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  1. Bring water to a boil in a pot. Add barley and cook for about 25 minutes, or until tender. Drain and set aside.
  2. In a bowl, combine chicken cutlets with the spices from the dry marinade.
  3. Heat oil in a skillet and cook cutlets until golden brown and cooked through. Remove and set aside.
  4. In the same skillet, add the butter, shallot, and garlic. Cook for 2-3 minutes.
  5. Add the soy sauce, maple syrup, and cornstarch. Allow to thicken for a few minutes, then return the chicken to the skillet and coat well with the sauce.
  6. In a small bowl, combine the mayonnaise, sriracha, and sesame oil. Set aside.
  7. To serve, place a portion of barley in each bowl, top with chicken, add vegetables, then drizzle with spicy mayonnaise. Sprinkle with sesame seeds or green onions to taste.