Bakery vs Homemade MATCHA MOCHI CAKE: #BuzyBeez it’s Day 4 and we’re making a Greek Souvlaki inspired Chicken Quinoa Grain Bowl for lunch or dinner! Are you eating healthy?Don’t miss an episode. SUBSCRIBE & Hit The Notification Bell ➜
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Hot Plate Burner:
Crate and Barrel bowl:
West Elm Gold Flatware:
Le Creuset Pink:
My Staub:
Anthropologie bowls:
My Latte Bowls:
Cutting board:
Marble Slab Board:
KitchenAid Mixer:
Immersion Soup Blender:
Le Creuset Dutch Oven:
Smeg Toaster:
Raccoon Salt Jar:
Greek Chicken Marinade:
2 tbsp Olive Oil
3 cloves minced Garlic
1/2 Lemon’s Juice
1/2 tsp dried Oregano
1 tsp Kosher Salt
cracked Pepper. Mixmixmix
Marinade 2 cubed Chicken Breasts, mix and let marinate for 20 minutes. Then skewer the chicken cubes and place on a lined baking sheet. Broil 10 minutes, 5 on each side.
Tzatziki Sauce recipe:
1/2 cup grated Persian Cucumber, dried
1 clove minced Garlic
1 tbsp chopped Mint (fresh)
1 tbsp chopped Dill
1 cup Greek Yogurt
1/2 Lemon’s Juice
Salt & Pepper
Mix and set aside, let the flavors develop
Greek Salad Recipe:
1 tbsp Balsamic Vinegar
1/2 tsp Dried Oregano
salt & pepper
2 tbsp Olive Oil
mix together with a whisk, then add
1 cup cucumbers, chopped
1 cup cherry tomatoes
1 cup cubed feta cheese
1/4 cup chopped red onions
1/4 cup kalamata olives
Mix together
Assemble the Bowl.
On a bed of fresh fluffy Quinoa, scoop on some Greek salad, a chicken skewer, a dollop of tzatziki, fire-roasted, and micro greens
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