Avocado, chicken breast, Speck Alto Adige PGI and quinoa bowl

Course: starter
Style: modern
Level of difficulty: medium 
Preparation time: 60 min.
Created by: Stefano Cavada

     

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  Avocado, grilled chicken breast, cherry tomato confit, crispy speck and quinoa bowl



125 g quinoa
125 g cherry tomatoes
1 pinch of sugar
Oregano
1 avocado
125 g chicken breast
40 g Speck Alto Adige PGI
Salt
Pepper
Extra virgin olive oil

250 g quinoa
250 g cherry tomatoes
1 pinch of sugar
Oregano
2 avocados
250 g chicken breast
80 g Speck Alto Adige PGI
Salt
Pepper
​Extra virgin olive oil

500 g quinoa
500 g cherry tomatoes
1 pinch of sugar
Oregano
4 avocados
500 g chicken breast
160 g Speck Alto Adige PGI
Salt
Pepper
​Extra virgin olive oil

 

Preparation

Cut the tomatoes in half and place them on a baking tray, cut side up. Sprinkle with a pinch of sugar, salt and oregano and drizzle with a little oil. Roast in a fan oven for 40 minutes at 200°C.

In the meantime, cook the quinoa according to the instructions on the packet. Grill the slices of chicken breast and cut them into strips. Cut the Speck Alto Adige PGI into matchsticks. Cut the avocados in half, remove the stones, peel them and cut them into thin slices.

Season the quinoa with salt, pepper and extra virgin olive oil and divide it between four bowls. Finish each bowl with the roasted cherry tomatoes, Speck Alto Adige PGI matchsticks, chicken slices and avocado.

 

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