From above, it's a vibrant display of colors, textures and smells. Beautifully glazed chicken appears delicately nestled upon a bed of hearty quinoa. The golden roasted carrots and the red and green diced apples create a colorful contrast. Glittering pomegranate arils and toasted almond slivers scattered over the dish adds a touch of festive glamour.

Autumn Harvest Fusion Bowl with Balsamic Glazed Chicken

Name: Autumn Harvest Fusion Bowl with Balsamic Glazed Chicken
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Fusion
Ingredients: 4 pcs (about 1.5 pounds) Chicken breasts, boneless and skinless; 1/2 cup Balsamic vinegar; 2 tablespoons Honey; 4 pcs Garlic cloves minced; 1 cup Quinoa uncooked; 2 cups Chicken broth; 8 pcs Heirloom carrots, small peeled and halved; 2 pcs Apples, large diced; 1/2 cup Pomegranate arils; 1/2 cup Almonds slivered and toasted; as per taste Salt; as per taste Pepper; 1 tablespoon Olive oil

A delightful fusion of flavors in a gluten-free bowl

Category Main Course

Prep 15 minutes

Cook 45 minutes

Style Fusion

Technique Roasting

Diet Friendly Gluten-Free

Daily recipe · September 12, 2024

A little about this dish

The subtle chill in the air signals the arrival of autumn, a season brimming with seasonal fruits and earthy vegetables. This fusion recipe takes a different spin on the regular gluten-free diet, combining the sweet crunch of apples, the softness of roasted colorful heirloom carrots, and the tenderness of balsamic-glazed chicken for a truly unique seasonal meal.

Ingredients (for 4)

Chicken breasts, boneless and skinless — 4 pcs (about 1.5 pounds)
Balsamic vinegar — 1/2 cup
Honey — 2 tablespoons
Garlic cloves — 4 pcs — minced
Quinoa — 1 cup — uncooked
Chicken broth — 2 cups
Heirloom carrots, small — 8 pcs — peeled and halved
Apples, large — 2 pcs — diced
Pomegranate arils — 1/2 cup
Almonds — 1/2 cup — slivered and toasted
Salt — as per taste
Pepper — as per taste
Olive oil — 1 tablespoon

Preparation

Step 1 — 🥕🔥⏲️

Preheat your oven to 400°F. Arrange the carrots on a baking sheet, drizzle with olive oil, season with salt and pepper, and roast for about 25-30 minutes until tender and slightly charred.
Step 2 — 🍯🍗🥣

Mix together balsamic vinegar, honey, and minced garlic in a bowl. Season the chicken breasts with salt and pepper, then dip them in this mixture.
Step 3 — 🍳🐔⏲️

Heat a skillet over medium-high heat. Cook the chicken breasts for about 5-7 minutes on each side, until golden and thoroughly cooked.
Step 4 — 🍳🍲🔥

In the same skillet, add quinoa and chicken broth. Bring it to a boil, reduce heat, cover, and simmer for 15-20 minutes, or until broth is absorbed and quinoa is cooked.
Step 5 — 🍗🍎🎨

Slice the cooked chicken and place it on top of the cooked quinoa. Arrange roasted carrots and diced apples around the chicken. Garnish with pomegranate arils and toasted almond slivers

A final fox tip

This bowl not only delivers on taste, but it also makes for a stunning image when plated with care. Apart from being visually appealing, every element in this dish delivers on health benefits too, making it diet-friendly yet delicious. Feel free to substitute the chicken with tofu for a vegetarian version.