Pollo Asado Bowl (Roasted Chicken)

Sautéed Spinach:

• 3g sliced garlic
• 60g baby spinach (1 full quart)
• less 1g lemon juice
• less 1g sherry vinegar
• Kosher Salt

Roasted Chicken:

• 6-8 oz Roasted Chicken (Choice of white meat or dark)

• 1 soft boiled egg
• 80g steamed black rice
• 3g Fresh mixed herbs of escalivada
• 65g | 1/2 avocado
• 3g lemon juice
• 1g Toasted Coriander Salt
• Kosher Salt
• Cracked Black Pepper
• Extra Virgin Olive Oil

Spinach:

• Lightly sautéed the spinach with garlic, olive oil, sherry, salt and lemon juice.

Chicken:

1. Heat chicken in oven for 5-7 minutes at 450 degrees or until internal temperature of 165 degrees is reached

Plating:

1. Add the steamed rice to your bowl, top center at "midnight"
2. Add the chicken below the rice at "6 o'clock"
3. Slice your avocado & place to the right of the chicken.
4. Place the sautéed spinach to the left of the chicken.
5. Cut the soft-boiled egg in half, along it's axis. Set each half in the bowl, one on each side of the bowl.
6. Garnish the top of the dish with the Escalivada herb mix.
7. Squeeze some lemon juice over the top.
8. At the pass, drizzle with extra virgin olive oil & top with toasted coriander salt on the chicken, avocado & egg.

‍

• White meat will be sliced in 8 equal slices
• Dark meat will not be sliced