Chicken Khao Suey

Chicken Khao Suey
Chicken noodle soup served with fried onions, fresh cilantro, lime, spring onions and boiled eggs.

Chicken Khao Suey is a Burmese dish that essentially consists of noodles and chicken in a coconut milk soup, served with a variety of condiments. The condiments are what elevate this dish to an entirely different level. They truly add magic to this bowl of coconut-y goodness! I had eaten this dish only once before, over 5 years back in Mumbai. I had been planning to cook it ever since. And I finally got down to making it this Sunday and it was the perfect Sunday lunch. It’s on my ‘favorite things to cook’ list now and I’m pretty sure we will be eating it often!

It is a fairly easy dish to make, and could be made on a weekday even when you are short on time. The condiments used, need some prep but you could do it in parallel, while the soup simmers. The soup with all the condiments is absolutely delicious, packed with flavor and so good for the soul! I’m going to call it ‘chicken soup for the mama’s soul’! It’s one of those dishes that makes me go nom nom nom just as I think of it!

Chicken noodle soup
Chicken noodle soup

Here’s the recipe.

Serves: 2

Prep time: 10 minutes

Cook time: 40 minutes


  1. Chicken breasts – 2 (Cut in bite sized pieces)
  2. Coconut milk – 1 can (400 ml)
  3. Chicken broth – 1 cup (250 ml)
  4. Shallots – 2 (Sliced)
  5. Ginger – 1 teaspoon (Chopped)
  6. Garlic – 1 teaspoon (Minced)
  7. Dried red chillies – 3 (Whole)
  8. Fresh Basil – 5-6 leaves
  9. Gram flour – 2 tablespoons
  10. Egg noodles – 225 grams (1/2 pound) (Cooked as per instructions on the packet)
  11. Salt – 1 teaspoon (Or to taste)
  12. Turmeric – 1/2 teaspoon
  13. Lime juice: 3 tablespoons (Freshly squeezed)
  14. Olive oil: 3 tablespoons
  15. Cilantro – 1/8 cup (Freshly chopped)
  16. Fried Onions – 1/4 cup (I used store bought but you could fry them at home)
  17. Lime – 1/2 Lime (Cut in cubes)
  18. Hard boiled eggs – 2 (Cut in half)
  19. Jalapeños – 2 (Optional – Seeded and chopped)
  20. Spring Onions / Scallions – 4 (Chopped)


Sliced shallots / Chicken


  1. Heat oil in a pot and add ginger, garlic and the whole red chillies when the oil heats up.
  2. Saute for 30 seconds and add the shallots. Saute for 3-4 minutes.
  3. As the shallots start turning pink, add chicken and basil leaves to the pot.
  4. Saute the chicken for 5-6 minutes on medium heat and then add salt, turmeric and gram flour.
  5. Cook for 5 minutes and then add coconut milk and chicken broth.
  6. Cover the pot and let the soup simmer for 20 minutes on low heat.
  7. While the soup is cooking, boil the eggs and peel and slice them.
  8. Prepare noodles as per the instructions on the packet, rinse and drain them.

To serve:

  1. Add noodles to a large soup bowl and add hot soup on the noodles.
  2. Top it off with condiments (note – don’t go easy on them, you won’t be sorry!), and serve hot.
Chicken Khao Suey
Chicken Khao Suey served with fried onions, cilantro, lime, spring onions and boiled eggs

I used store bought fried onions but if you have the time, you could slice fresh shallots and fry them till they are nice and crispy. I also used red chilly flakes as a garnish instead of the jalapeños, but you could add either or neither, depending on how spicy you like your food.

Chicken Khao Suey
Chicken Khao Suey

I hope you enjoy this beautiful bowl of soup as much as I did. Let me know what you think of it.





Cumin Spiced Chicken

Life has gotten really really busy and I’m finding it increasingly hard to find time to cook and blog about it, since I went back to work. Evenings are a blur of activity and I find myself in bed snoozing, around the same time as my toddler. Weekends are spent catching up with friends and being out or doing chores and getting ready for the week. Not complaining about any of it, except of course about not finding enough time to blog and not spending enough time with my buttercup, not in that order though!

Keeping this one short, since my little one is only going to snack for so long, this cumin spiced chicken recipe is delicious and super easy to make.

Cumin Spiced chicken
Cumin spiced grilled chicken

It is the perfect partner to the Apple and beetroot matchstick salad recipe I posted a few days back. You can find the salad link here.

Cumin spiced chicken
Cumin spiced grilled chicken with apple and beetroot salad

The chicken needs to be marinated for an hour at least. You could marinate it for longer if you have the time! I haven’t been the most organized person lately so I just marinated it for an hour, while I prepped the salad and played with my little one.

Grilled chicken
Spiced chicken with summer salad

Cumin Spiced Chicken:

Cumin spiced grilled chicken
Cumin spiced grilled chicken


  1. Chicken legs – 4 (Skinless, with bone)
  2. Chicken breasts – 2 (Cut in three pieces each)
  3. Ground cumin: 3 teaspoons
  4. Ground nutmeg: 1 teaspoon
  5. Coriander powder: 1.5 teaspoon
  6. Salt: 1 teaspoon (Or to taste)
  7. Paprika: 1/2 teaspoon (Or to taste)
  8. Lemon juice: 2 tablespoons
  9. Olive oil: 4 tablespoons
  10. Garlic: 1 teaspoon (Minced)
Cumin spiced grilled chicken


  1. Mix all the ingredients and rub over the chicken and refrigerate.
  2. Marinate chicken for at least an hour (Or maximum over night)
  3. Preheat oven to 420 degrees Fahrenheit ( 215 degrees Celsius) and line a baking tray with foil.
  4. Place chicken on the tray and place tray in oven on the middle rack for 30 minutes, turning the chicken over after 15 minutes.
  5. At the end of the 30 minutes, set oven to broil and place tray on top rack for 10 minutes, turning chicken over after 5 minutes.
  6. Splash on some freshly squeezed lemon juice and serve hot!
Cumin spiced grilled chicken
Cumin spiced grilled chicken with matchstick salad

Alternatively, you could cook grill the chicken in the barbecue. That was my plan initially but due to unexpected rain, I had to cook the chicken in the oven. Make sure chicken is cooked through and has a nice grill to it. This chicken is the perfect meal with this Apple and Beetroot summer salad. Let me know what you think of it!




Apple and Beet Matchstick Salad

It’s been a really hot summer so far, but whose complaining? I would take summer any day over the almost six months long Canadian winter! Summer in Canada is synonymous with being outdoors – camping and hiking, barbecues and patios, salads and cocktails! What’s better on a hot summer day than a quick, easy to fix salad, to beat the heat? This really simple, apple and beetroot salad, spiced with mint and a lemon vinaigrette is so refreshing and is a perfect side for your grilled chicken! I paired this with some yumm Cumin spiced chicken. Recipe for the chicken is on the blog now!

Beetroot and apple salad with grilled cumin spiced chicken

I call it a Matchstick salad, because I slice the apples and beetroots thin and long, like matchsticks.

Apple and beet matchstick salad

The apples add a nice sweetness and the beets add an earthiness to the otherwise tangy salad and the mint renders it a refreshing burst of flavor! Mint has plenty of health benefits apart from being able to add zing to a drink or meal! Adding some crumbled feta is optional. Feta gives it that savory flavor that some people prefer (to the sweetness of the beetroot and apple). I like mine both ways! I also like to marinate the sliced beetroot in lemon juice for a couple of hours, so they get to soak in the flavor of the lemon! Here’s the recipe:

Apple and Beetroot Matchstick salad

Prep Time: 1 hour  

Serves: 2

Beetroot and apple summer salad with lemon vinaigrette


  1. Apple: 1 – medium (Sliced like matchsticks)
  2. Beetroot: 1 – medium (Sliced like matchsticks)
  3. Lemon juice: 3 tablespoons
  4. Salt: 1/4 teaspoon
  5. Crushed black pepper: To taste
  6. Feta (Optional): 1/4 cup (Crumbled)
  7. Pecans (Optional): 1/8 cup (Roughly chopped)
  8. Fresh Mint: 1/4 cup (Chopped)
Apple and beetroot salad with a minty lemon vinaigrette


  1. Marinate the sliced beetroot in 1 tablespoon lemon juice and a pinch of salt and refrigerate for an hour.
  2. Mix the ingredients for the dressing together: 2 tablespoons lemon juice, salt and pepper.
  3. Mix the sliced apples and dressing in a separate bowl. Refrigerate for 50 minutes.
  4. At the end of the 60 minutes, combine the beetroot and apple and add the chopped mint.
  5. Add feta and pecans just before serving.
Apple and beetroot salad

And your minty cool summer fresh salad is ready! Serve it on a bed of greens. And pair it with some cumin spiced chicken for the perfect dinner on a warm summer night!

Apple and beetroot salad with grilled chicken









Palak Paneer (Spinach and Cheese)

Palak Paneer is one of my daughter’s favorite things to eat and I end up making this at least once a week. It contains the goodness of spinach and the protein of paneer, making it super healthy. Add a few spices, onions and tomatoes and it’s super yumm! This recipe was inspired by my mom. She taught me a different version of it a few years back. I modified it and tried a couple different variations of it, until I came up with this. My husband absolutely loves this version, as it’s similar to his absolute favorite dish cooked by me, paneer ki bhurji (Grated pressed cheese cooked with onions, tomatoes and spices). The story behind the bhurji is really interesting actually.

This was the first thing I ever cooked for him. We were courting then and my mum invited him over for lunch shortly after we got engaged. I was an amateur cook then. So while my mum cooked the rest of the food for the afternoon, I was cooking the paneer ki bhurji, while following her instructions. In the process, I confused coriander powder with garam masala and added two heaped teaspoons of garam masala to the bhurji instead of two teaspoons of coriander powder. Garam masala can be really pungent and in most of the food I cook, I add very little of it, from a pinch to half a teaspoon maybe. So to think I had added so much of it, I panicked! The one dish that I was cooking would end up being a disaster, and would probably not even end up on the table. But, my mom being the fabulous cook that she is, came to my rescue. We added quite a few tablespoons of heavy cream to it, to tone down the garam masala, and voilà to this day my husband says that was the best bhurji he has ever eaten! And I have never been able to replicate that!

Coming back to this recipe of Palak Paneer, I have combined a spinach and cheese recipe that my mom taught me with the paneer ki bhurji recipe and it tastes delicious!




Here’s the recipe:

Palak Paneer


  1. Spinach – 250 grams (roughly chopped)
  2. Olive oil – 1.5 tablespoon
  3. Onion – 1 large (chopped)
  4. Cumin seeds – 1 teaspoon
  5. Black cardamom – 1
  6. Garlic – 1.5 teaspoon (minced)
  7. Ginger – 1 teaspoon (minced)
  8. Tomatoes – 2 (chopped)
  9. Salt – 1.5 teaspoon
  10. Turmeric – 1 teaspoon
  11. Paprika – 1/2 teaspoon
  12. Coriander powder – 2.5 teaspoons
  13. Garam masala – 1/4 teaspoon
  14. Paneer – 300 grams (grated)



  1. Heat oil in a pan. Add black cardamom and cumin seeds. Saute for a couple of minutes.
  2. Add chopped onions and minced garlic and sauté for 5 minutes.
  3. Add minced ginger and tomatoes and sauté for 5 minutes.
  4.  Add salt, turmeric, paprika, coriander powder and garam masala. Saute for 5 minutes. Add 1/4 cup water and sauté for a couple of minutes.
  5. Add grated paneer (pressed cheese) to the pan and cook for 5 minutes.
  6. Add chopped spinach and cook for 5 more minutes.
  7. Serve hot with Indian flat bread.


I hope you enjoy this variation of palak paneer and I look forward to reading your comments and thoughts on this! Happy Cooking!


Tandoori Aloo Gobhi

Being a mum is hard work. You don’t always find the time or energy to spend hours cooking or cleaning up after. Especially while taking care of your little one. But my little one loves potatoes. And cauliflower. So I make this dish very often. 

This dish is a staple in most North Indian households. I have very fond memories associated with it. Back in school, my friends had dropped in unannounced one day, and mom had made aloo gobhi for lunch. She made puris (fried Indian bread) for us, to eat along with the aloo gobhi and yoghurt, and we ate like that was our last supper (as my soul sister puts it)! To this date we all remember that meal very fondly.

This recipe is my favorite version of the traditional ‘Gobhi Aloo’ (Gobhi is Cauliflower and aloo stands for potatoes in Hindi). It’s not just easy to make, it’s quick (takes just 30 minutes to cook) and makes the most delicious ‘Gobhi Aloo’ I have eaten! The cauliflower florets and potatoes are crunchy and so flavourful. And my least favourite part of cooking, the clean up after, is super quick and easy!

Here’s the recipe:


  1. Baby Potatoes – 8 (cut in wedges)
  2. Cauliflower – 1 medium sized (broken in florets)
  3. Salt – 1.5 teaspoons
  4. Ginger – 2 inches (chopped finely)
  5. Garlic – 6 cloves (chopped finely) or 1 teaspoon minced garlic
  6. Turmeric – 1 teaspoon
  7. Coriander powder – 2 teaspoons
  8. Garam masala – 1 teaspoon
  9. Dried mango powder – 1 teaspoon
  10. Cumin seeds – 1 teaspoon
  11. Red chili powder – 1 teaspoon (optional)
  12. Oil – 3 tablespoons
  13. Cilantro – A handful (chopped)


  1. Wash and dry the potatoes and cauliflower florets.
  2. Spread the vegetables on a baking tray lined with parchment paper. Add ginger, garlic and oil. Mix well so the oil coats the vegetables. Then add the spices and mix well.
  3. Bake in a pre-heated oven at 420 degrees Fahrenheit, for 30 minutes in the middle rack.
  4. After 15 minutes, remove tray and mix the vegetables. Put the tray back in the oven.
  5. At the end of the 30 minutes, check if the potatoes are done. Sometimes they may need an extra 5 minutes in the oven.
  6. Garnish with freshly chopped cilantro and serve hot with Indian bread.


Voilà! Garnish with freshly chopped cilantro and serve hot with Indian bread.

Chicken and Vegetables in Tomato Coconut Curry

Happy Monday to everyone! I know most people don’t look forward to Mondays. But I am hoping some of you will try this recipe this evening and that it’ll bring you a little Monday cheer! It’s been a cold and busy weekend for us. One that’s perfect for a hot bowl of this hearty coconut chicken curry and vegetables. So that’s exactly what we ate last night. There’s something about a bowl of curry and rice that warms you up and lifts your spirits instantly.

This recipe is really simple and calls for a few ingredients, but it’s absolutely delicious! I like my curry a little hot and so I added a teaspoon of Sambal’s ground red chili paste. You could skip that or add more if you’re feeling adventurous. Worcestershire sauce packs a savory punch, adds a tartness to the curry that I like. It does contain anchovies, so if you are allergic to seafood fish, you could substitute it with plain old vinegar. I have added carrots to my curry as I was looking for a hearty meal, one with vegetables and protein. You could add vegetables like zucchini, butternut squash, sweet potatoes or yam. They all taste wonderful in this curry.

Without further ado, here’s the recipe for you.

Prep time: 10 minutes

Cook time: 45 minutes

Serves: 4


  1. Olive Oil: 5 tablespoons
  2. Chicken: 1/2 kilogram or 1 pound ( 2 Legs, 2 breasts cut in 3 pieces)
  3. Salt: 2 teaspoons
  4. Pepper: 1 teaspoon (crushed)
  5. Onions: 1/2 Medium sized (chopped)
  6. Carrots: 1 Cup (chopped)
  7. Garlic: 1 teaspoon (minced)
  8. Tomato puree: 2 tablespoons
  9. Chicken broth: 2 cups
  10. Coconut milk: 1 can (400 ml)
  11. Red Chili paste (Optional): 1 teaspoon
  12. Worcestershire sauce: 1 tablespoon
  13. Fresh Basil – 1/2 Cup (chopped)
  14. Jalapeños (Optional) – 2 teaspoons  (chopped)


  1. Heat 3 tablespoons of Olive Oil in a pot. Add the chicken, 1 teaspoon salt and crushed pepper and pan fry on medium – low heat, till it’s a little brown and crispy on the outside and almost cooked through (About 20 minutes). Remove chicken from the pan and cool. Shred the chicken breast pieces once it cools down.
  2. Add the rest of the olive oil to the pot and add the chopped carrots to the pot. Saute the carrots for a 3-4 minutes. Add onions and minced garlic to the pot. Saute for a couple of minutes.
  3. Add Tomato puree to the pot and stir for 3-4 minutes and add the coconut milk and chicken broth and salt. Cook for 10 minutes.
  4. Add the Worcestershire sauce and chili paste. Add the chicken and basil leaves to the pot and cook simmer for 10 minutes on low heat.
  5. Serve hot with brown rice or enjoy as a bowl of hot coconut chicken stew. Garnish with jalapeños  (optional).



Tandoori Chicken

I am a big fan of Tandoori chicken. It’s definitely one of my all time favorites! It’s right up next to butter chicken. That’s spoken like a true Punjabi! And I have searched in vain for a restaurant here that serves good Tandoori chicken but have been extremely disappointed. Inspite of the large North Indian population here, I’m yet to find a place that makes tandoori chicken like they make back home in India. This recipe however, makes perhaps the best oven made tandoori chicken you will find in the city. I’m not very modest about my cooking!

Tandoori chicken is said to have originated in erstwhile Punjab, prior to the partition of India and Pakistan. Tandoors go back to way longer though. I remember reading a book (The Twentieth Wife, which by the way is one of my favourites) about Jehangir the Mughal emperor and Noor Jahan. And the book mentioned that tandoors were used to cook food at the Imperial court in Delhi for the emperor. Huh, I am a foodie because I remembered that from the book! So the art or science (whatever you call it) of cooking in a tandoor probably came to India with the Mughals.

History aside, I like the dish because it’s not as rich as most other Indian food. And it has so much flavour! I haven’t met anybody who could resist a plate of this absolutely delicious chicken, orange and crispy – charred on the outside, tender and succulent on the inside. Can you resist this?


I am drooling already but here’s the recipe for you:

Serves: 3

Prep time: 15 minutes

Cook time: 30 minutes


  1. Chicken breasts (Boneless and skinless) – 2 (Each cut in 3 pieces)
  2. Chicken legs (Boneless and skinless) – 4

For the Marinade:

  1. Lemon juice – Juice of about 1/2 a lemon
  2. Salt – 2 teaspoons
  3. Cayenne pepper – 1 teaspoon
  4. Ginger paste – 2 teaspoons
  5. Garlic paste – 2 teaspoons
  6. Yoghurt – 3 tablespoons
  7. Oil – 2 tablespoons
  8. Masala mix – 2 teaspoons (For a milder version add half the mix and save half for later)
  9. Nutmeg – 1/2 teaspoon
  10. Roasted cumin powder – 1/2 tablespoon
  11. Red food color (optional) – A tad bit! (I used the liquid one that I usually use to color cake icing)
  12. Amchur (Dried mango powder) – 1 teaspoon

For the masala mix:

  1. Cloves – 1 teaspoon
  2. Black cardamom – 1
  3. Green cardamom – 1 teaspoon
  4. Coriander seeds – 1 teaspoon
  5. Dried red chillies – 2
  6. Mace – 1/2 teaspoon
  7. Black peppercorn – 1 teaspoon
  8. Carom seeds – 1/2 teaspoon
  9. Cinnamon – 1/2 teaspoon
  10. Bay leaves – 1.5



  1. Make slashes / cuts on the chicken pieces so the marinade can penetrate.
  2. Heat a large pan, add ingredients of the masala mix to the pan and dry roast them for 3 – 4 minutes on low heat. Grind the contents to form a powder.
  3. In a large bowl, combine the ingredients of the marinade, red food coloring and masala mix and rub liberally over the chicken. Let it stand for 3 hours in the fridge
  4. Preheat the oven on broiler set at high for 5 minutes.
  5. Place chicken in the middle rack and let cook for 10 minutes.
  6. After 10 minutes remove tray and flip the chicken pieces on to the other side and place tray on top rack for 7 minutes.
  7. Remove tray and flip chicken pieces. Place tray in the oven on top rack for another 8 minutes. Make sure chicken is cooked through.
  8. Remove the tray and make sure chicken is cooked through.

I used about 700 grams of chicken for the recipe. You could substitute the masala mix with pre made garam masala powder. Although the flavour may not be the same. If you’re not a fan of food coloring use a teaspoon of turmeric instead.

Voilà! Squeeze the juice of a quarter of a lemon, slice up some onions and enjoy your freshly made, hot and delicious tandoori chicken with naan or as is!


Goat Meat Curry

This recipe is inspired by my mom. Growing up, this used to be the Sunday lunch special, which the family enjoyed together. It is my goto comfort food and food that I like to indulge in. I cook this once in a few months as it is richer than the food we usually like to eat. But there’s nothing like a bowl of delicious meat curry (as I call it), eaten with hot basmati rice or Indian bread (roti) and a small salad of sliced cucumbers and onions seasoned with lemon, salt and pepper. Goat meat when cooked well is extremely succulent and tender and ohh so tasty!

I modified the recipe a little, by adding the red chilli paste. You could skip that if you prefer your curry mild or add more of it if you like it hot. It does add a nice red color to the curry.

I have added potatoes to the curry as that’s how my mum used to cook it. And these potatoes soaked in curry taste absolutely delicious. You should definitely try the curry with them. But you could leave them out.

I’ve used a pressure cooker but you could use a pot instead. If you use a pot, you would need to cook the curry for longer and make sure the meat easily comes of the bone, when done.

I hope you enjoy cooking and eating this as much as I do!

Prep time: 15 minutes 

Cook time: 1.5 hours 

Serves: 6


1. Goat meat (chops and mixed): 3 pounds (1.3 Kilos)



2. Onions (sliced): 4 medium

3. Ginger (minced): 2 teaspoons

4. Garlic  (minced): 2 teaspoons

5. Yoghurt – 4 tablespoons

6. Dried whole red chillies – 5 (Grind them to make a paste of them with half cup of water)


7. Salt – 1.5 teaspoons

8. Coriander powder – 3 teaspoons

9. Turmeric powder – 1.5 teaspoons

10. Nutmeg powder – 1 teaspoon

11. Garam masala powder – 1 teaspoon

12. Cloves – 8

13. Green cardamom pods – 6

14. Black cardamom pods – 3

15. Cinnamon sticks – 2 small ones

16. Cumin – 1 teaspoon

17. Cumin powder – 2 teaspoons

18. Tomato puree – 1 tablespoon

19. Olive oil – 4 tablespoons

20. Potatoes (halved) – 3 medium ones

21. Cilantro (chopped finely) – 1 handful


1. Add oil to the pressure cooker and once it heats up, add whole spices.

2. Once they start crackling, add the garlic. Saute for 20 seconds and add the sliced onions.

3. Saute the onions till they become pink, about 10 minutes.


4. Add the ginger paste and then add the meat to the cooker.

5. Saute the meat for about 20 minutes on medium heat. Add the red chilli paste, salt and all the ground spices and saute for 20 minutes on low heat.

6. Add the yoghurt, tomato puree and potatoes and cook for 10 minutes.

7. Add 3 cups of water to the cooker, close the lid and cook on high heat for 5 minutes and low heat for 20 minutes.

8. Wait 30 minutes and make sure you let out all the steam before opening the lid.

9. Garnish with chopped cilantro and serve with hot basmati rice or Indian bread.

Goat meat curry with basmati rice

Chicken and Quinoa Burrito Bowl

Mexican food is one of my favourite cuisines and I love burritos as much as the next person. I used to be a loyal customer of the Mexican fast food chain here, so much so, that they used to give me a VIP discount at this one location, a couple of minutes from my house. This one time I didn’t eat there for about two months because I was traveling. When I went back there, they asked where I’d been because they hadn’t seen me for a while. If they know you that well you eat there too often!

I recently realized however that even a small burrito has over 500 calories. That’s a little less than half of my calorie requirement for a day. I still indulge in the occasional burrito once in a while but gone are the days of me being a VIP customer. I do still crave it and so I came up with this recipe for a burrito bowl.

I chose chicken as the meat because it’s easy to cook and healthy to eat. I chose quinoa as the carb, instead of brown rice. The carbs in Quinoa and brown rice are comparable. However, quinoa not only has a higher content of protein and fiber, but is also a good source of iron and folate, much needed by a lot of women.

This recipe is a one pot meal and is a protein packed delicious meal.


Prep time: 15 minutes

Cook time: 45 minutes

Serves: 4


  1. Chicken breasts – 2 (Cut in bite sized pieces)
  2. Red bell pepper – 1 (Julienned)
  3. Yellow bell pepper – 1 (Julienned)
  4. Red Onion – 1 Medium (Julienned)
  5. Corn – 1/2 cup (Steamed)
  6. Avocado – 1/2 (Sliced)
  7. Olive oil – 1 tablespoon + 1 teaspoon
  8. Cilantro – Handful (chopped)

Spices for chicken:

  1. Salt – 1 teaspoon
  2. Garlic powder – 1/2 teaspoon
  3. Cayenne pepper – 1/4 teaspoon
  4. Onion powder – 1 teaspoon
  5. Oregano – 1/2 teaspoon
  6. Crushed black pepper – 1/2 teaspoon


For the quinoa:

  1. Quinoa – 1 cup
  2. Chicken broth – 2 cups
  3. Black beans – 1 cup (Canned)
  4. Tomato – 1 Medium (Cubed)
  5. Tomato purée – 1 tablespoon
  6. Salt – 1/2 teaspoon
  7. Garlic powder – 1/2 teaspoon
  8. Onion powder – 1/2 teaspoon


Spices for vegetables:

  1. Salt – 1/4 teaspoon
  2. Crushed black pepper – 1/4 teaspoon



  1. In a bowl add chicken, 1/2 tablespoon olive oil, the spices for chicken mentioned above and mix well.
  2. Heat a pan, add 1/2 tablespoon oil to it. Once the oil becomes hot add the chicken.
  3. Cook the chicken on high to medium heat, for 8 minutes so that it becomes a little crispy on the outside and then on low heat for 4 minutes so it cooks through
  4.  Remove the chicken from the pan and add 1/2 teaspoon oil, followed by the onions and bell peppers.
  5. Add salt and black pepper to the vegetables and saute on high to medium heat for 4 minutes.
  6. Remove the vegetables from the pan (they should be crispy but not raw).
  7. Add 1/2 teaspoon oil to the pan and add the chopped tomatoes. Saute for a couple of minutes on medium heat.
  8. Add the quinoa, tomato puree, black beans, salt and garlic powder and saute for a couple of minutes.
  9. Add chicken broth and put the lid on. Simmer on low heat for 20 minutes.
  10. Once the quinoa is cooked, turn the heat off. Add the vegetables, chicken and corn to the pan.
  11. Garnish with fresh avocado slices and chopped cilantro and serve hot.


I hope you enjoy cooking and eating my version of a burrito bowl as much as I do.