| OWL Venice
Total Time: 1 hour | Servings: 4 servings
served with sprouted quinoa and a radish & cucumber salad
- 4 chicken breasts (cut into cubes)
- 2 cups coconut yogurt
- 1 tsp paprika
- 1 tsp ground coriander
- ½ cup freshly chopped cilantro
- ⅓ cup freshly chopped tarragon
- ⅓ cup coconut yogurt
- 1 tsp sea salt + pepper to taste
- 1 cup quinoa
- 1 ¾ cups turkey bone broth
Radish & Cucumber Salad:
- 4 cups thickly sliced cucumbers
- 2 cups thinly sliced watermelon radish
- 1 cup micro arugula
- 2 tbsp olive oil
- 1 lemon *juiced*
- 1 tbsp honey
- 1 tbsp white wine vinegar
- Sea salt + pepper
- Prepare the marinade by mixing together the yogurt, olive oil, paprika, coriander, cilantro, tarragon, salt and pepper in a bowl. Add in your chicken. Coat and cover with a wrap. Let marinate for 30 minutes.
- Cook the quinoa by adding the quinoa and bone broth to a small pot. Bring to a boil, then reduce to a simmer and cover. Let simmer for 15 minutes. Then remove from the heat and let sit for another ten minutes. Fluff with a fork.
- Add all salad ingredients to a large bowl. Toss together until well combined.
- Remove your chicken from the fridge. Take a skewer and add about 6-8 pieces of chicken to each.
- Heat up your grill pan and drizzle with olive oil. Add 3-4 chicken skewers at a time, cooking each side for 4-6 minutes.
- Plate each dish with a scoop of quinoa, two chicken skewers, the salad and a side of yogurt for dipping!
Claire Sporck (aka Sporckly), is a food photographer and stylist here in Los Angeles with a love for beautiful, natural foods. She loves cooking and creating recipes with real ingredients that stand out, and has been creating "healthier" versions of recipes since she was a kid with her mom in the kitchen. She's a huge believer that the foods we eat affect our bodies and minds, which makes WHAT we eat so important!
In 2015 Claire graduated from UNLV with a degree in hospitality management. After completing her schooling, she quickly moved to Los Angeles where she began a job working in event production and catering. It was during her first two years in the city working events that she began Sporckly.
Four years later, she now works full-time as a chef, food photographer, stylist, and recipe blogger, pursuing her biggest passion: spreading healthy recipes and creating pretty food photos.