Vietnamese Protein-Packed Brunch Bowl

Allergens

Fish, Shrimp, Nuts

Ingredients

• 100g grilled chicken breast
• 80g cooked rice vermicelli
• 100g shrimp, peeled and deveined
• 2 cups mixed baby greens
• 1/4 cup cucumber, sliced
• 1/2 cup red bell pepper, thinly sliced
• 1/2 avocado, diced
• 1 tbsp fresh mint leaves
• 1 tbsp fresh cilantro leaves
• 1 tbsp roasted peanuts, roughly chopped
• 2 tbsp lime vinaigrette (see below) Lime Vinaigrette:
• 1/4 cup fresh lime juice
• 2 tbsp rice vinegar
• 1 tsp honey
• 1/4 cup extra
• virgin olive oil

Instructions

1. In a large bowl, whisk together the lime juice, rice vinegar, honey, and salt to taste until well combined. Slowly drizzle in the extra virgin olive oil while continuously whisking to emulsify the dressing.
2. Cook the rice vermicelli according to package instructions, then rinse under cold water and drain. Set aside.
3. Grill the chicken breast until cooked through and set aside.
4. In a medium pan over medium heat, cook the shrimp until pink and cooked through. Set aside.
5. Assemble the bowls by dividing the cooked rice vermicelli, mixed baby greens, cucumber, red bell pepper, avocado, mint leaves, cilantro leaves, grilled chicken breast, and cooked shrimp evenly between two bowls. Drizzle each bowl with lime vinaigrette and sprinkle with roasted peanuts.

Chef’s Insight

The combination of protein, healthy fats, and vitamin-rich greens ensures you stay full and energized throughout the morning.

Notes

Adjust the amount of lime vinaigrette according to your preference for tanginess.