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Spring bowl with chicken and water kefir sauce

When making a meal in a bowl, the best way is to choose whole and nutritionally rich foods – quality sources of proteins, carbohydrates, good fats and fiber.
Spring brings us tasteful gifts, so I combined them into this rhapsody of flavors and Međimurje chicken took care of high quality proteins.

To make the bowl:

  • 2 packages of chicken breasts Međimurje chicken
  • 2 handful of asparagus
  • 200 g of strawberries
  • 2 slices of fresh pineapple about 1 cm thick
  • 2 handful of spring onions
  • 1 lemon
  • 1 avocado
  • salt
  • pepper
  • peanut oil for frying

Cut the chicken breasts into fillets, wash them, pat dry with paper towels and sprinkle with pepper and salt on both sides.

Wash the asparagus, trim woody ends and also dry with paper towels.

Wash the spring onions and strawberries and cut them into rings.

Cut pineapple and avocado into cubes.

In a large skillet, heat the oil and fry the fillets on both sides until the meat is cooked through. Remove the fillets from the pan and fry the asparagus in the same oil for about 8 minutes, turning them to get a golden color on all sides. Add the fried asparagus to the fillets and sprinkle all with lemon juice.

For the sauce:

  • 2 tablespoons of tahini sesame paste
  • 10 tablespoons of water kefir (or more if you want a thinner texture)
  • juice from a half freshly squeezed lemon
  • a pinch of salt
  • 1 garlic clove (squeezed)

While the fillets are frying, make the sauce.
Mix all the ingredients with a spoon until you get a creamy mixture.
The density depends on the amount of kefir – the more kefir, the thinner the sauce.

To make a tasty meal, into the bowl add fillets cut into strips, a little asparagus, strawberry, pineapple, avocado, onion then top everything with the sauce.
Enjoy the flavors!