Name: The botanist bowl
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 1 litre chicken stock; 1 teaspoon whole black peppercorns; 1 bay leaf; 2 x 200g chicken breast fillets; 200 gram brussels sprouts, halved; 2 tablespoon olive oil; 250 gram green kale, stems discarded, shredded finely; 1 medium avocado (250g), cut into wedges; 2 tablespoon roasted almonds, chopped coarsely; Superfood pesto; 1/2 cup firmly packed fresh basil leaves; 1/2 cup (50g) green kale leaves, finely chopped; 1/4 cup (40g) roasted almonds; 1/4 cup (20g) finely grated parmesan; 2 teaspoon lemon juice; 1 clove (small) garlic, peeled; 1/3 cup (80ml) extra virgin olive oil; 1 teaspoon spirulina

The botanist bowl

Packed full of almonds, kale and avocado, it's a nutritious, easy lunch for any day of the week.

Serves 4

Prep

20M

Cook

30M

Total

50M

Ingredients

1 litre chicken stock

1 teaspoon whole black peppercorns

1 bay leaf

2 x 200g chicken breast fillets

200 gram brussels sprouts, halved

2 tablespoon olive oil

250 gram green kale, stems discarded, shredded finely

1 medium avocado (250g), cut into wedges

2 tablespoon roasted almonds, chopped coarsely

Superfood pesto

1/2 cup firmly packed fresh basil leaves

1/2 cup (50g) green kale leaves, finely chopped

1/4 cup (40g) roasted almonds

1/4 cup (20g) finely grated parmesan

2 teaspoon lemon juice

1 clove (small) garlic, peeled

1/3 cup (80ml) extra virgin olive oil

1 teaspoon spirulina

Method

1.Preheat oven to 200°C/400°F. Line an oven tray with baking paper.

2.Place stock, peppercorns and bay leaf in a medium saucepan over medium heat. Add chicken; if chicken is not covered in stock, add a little water. Bring to the boil; reduce heat to low, simmer, uncovered, for 4 minutes. Cover pan, turn off heat; stand for 30 minutes.

3.Meanwhile, place brussels sprouts on tray, drizzle with half the oil; toss to coat. Turn sprouts cut-side up; season. Roast for 20 minutes or until crisp and golden.

4.Then, to make superfood pesto; process basil, kale, almonds, parmesan, juice and garlic until finely chopped. With motor operating, gradually add oil in a thin, steady stream; process until smooth. Stir in spirulina; season to taste.

5.Place kale and remaining oil in a large bowl; season with sea salt. Using your hands, rub oil and salt into kale until kale softens.

6.Remove chicken from the poaching liquid; shred coarsely.

7.Divide kale between bowls; top with brussels sprouts, chicken, avocado, almonds and pesto.

Pesto can be made up to 4 days ahead. Store, tightly covered, in a small airtight container in the fridge.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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