The holiday season was great… for our hearts, but maybe not so much for our guts. Ricki’s Good Gut Bowl brings everything back into balance with Chicken Bone Broth Concentrate Lemon Paprika, easy-to-digest roast veg, tangy ferments and fibre-rich fresh corn. Add juicy chicken for protein and you’ve got a delicious reset bowl that’s gut-loving without being boring. Bonus: batch roast the veg and you’re winning lunches all week.
Nutrition Information (per serve): Protein: 28g Carbohydrates: 24g Fat: 18g
2 tbsp buttermilk (as needed to thin the dressing)
1-2 small garlic cloves minced
½ lemon, juiced
1 tsp salt
1 tsp onion powder
¼ tsp black pepper, cracked
1 tbsp finely chopped fresh parsley
½ tbsp finely chopped fresh dill
½ tbsp finely chopped fresh chives
Method
Preheat oven 350°F.
Cut all the veggies to roast similar sizes.
In a large bowl mix together the marinade ingredients.
Add the cut veggies to the bowl and toss to coat. Pour out onto a baking paper lined tray to roast.
Add the chicken thighs and coat in the leftover marinade.
Lay the chicken on the tray on top of the veggies.
Bake for 1 hour.
Meanwhile, remove the corn kernels from the cob, crumble the feta and roughly chop the rocket. Combine in a small bowl.
To make the ranch blend all the ingredients except the herbs. Add herbs at the end once all combined.
To assemble the bowl, chop the chicken into slices. Add the roast veggies, chicken and corn salad and drizzle with ranch dressing. Top with your favourite sauerkraut, or pickled onions and enjoy :)
Preheat oven 180 °C.
Cut all the veggies to roast similar sizes.
In a large bowl mix together the marinade ingredients.
Add the cut veggies to the bowl and toss to coat. Pour out onto a baking paper lined tray to roast.
Add the chicken thighs and coat in the leftover marinade.
Lay the chicken on the tray on top of the veggies.
Bake for 1 hour.
Meanwhile, remove the corn kernels from the cob, crumble the feta and roughly chop the rocket. Combine in a small bowl.
To make the ranch blend all the ingredients except the herbs. Add herbs at the end once all combined.
To assemble the bowl, chop the chicken into slices. Add the roast veggies, chicken and corn salad and drizzle with ranch dressing. Top with your favourite sauerkraut, or pickled onions and enjoy :)
Ricki's Good Gut Bowl
with Chicken Bone Broth Concentrate Lemon Paprika
Gluten FreeHigh Protein (15g+)
Easy peasy
4-5
1.5hrs
The holiday season was great… for our hearts, but maybe not so much for our guts. Ricki’s Good Gut Bowl brings everything back into balance with Chicken Bone Broth Concentrate Lemon Paprika, easy-to-digest roast veg, tangy ferments and fibre-rich fresh corn. Add juicy chicken for protein and you’ve got a delicious reset bowl that’s gut-loving without being boring. Bonus: batch roast the veg and you’re winning lunches all week.
Nutrition Information (per serve): Protein: 28g Carbohydrates: 24g Fat: 18g
2 tbsp buttermilk (as needed to thin the dressing)
1-2 small garlic cloves minced
½ lemon, juiced
1 tsp salt
1 tsp onion powder
¼ tsp black pepper, cracked
1 tbsp finely chopped fresh parsley
½ tbsp finely chopped fresh dill
½ tbsp finely chopped fresh chives
Method
Preheat oven 350°F.
Cut all the veggies to roast similar sizes.
In a large bowl mix together the marinade ingredients.
Add the cut veggies to the bowl and toss to coat. Pour out onto a baking paper lined tray to roast.
Add the chicken thighs and coat in the leftover marinade.
Lay the chicken on the tray on top of the veggies.
Bake for 1 hour.
Meanwhile, remove the corn kernels from the cob, crumble the feta and roughly chop the rocket. Combine in a small bowl.
To make the ranch blend all the ingredients except the herbs. Add herbs at the end once all combined.
To assemble the bowl, chop the chicken into slices. Add the roast veggies, chicken and corn salad and drizzle with ranch dressing. Top with your favourite sauerkraut, or pickled onions and enjoy :)
Preheat oven 180 °C.
Cut all the veggies to roast similar sizes.
In a large bowl mix together the marinade ingredients.
Add the cut veggies to the bowl and toss to coat. Pour out onto a baking paper lined tray to roast.
Add the chicken thighs and coat in the leftover marinade.
Lay the chicken on the tray on top of the veggies.
Bake for 1 hour.
Meanwhile, remove the corn kernels from the cob, crumble the feta and roughly chop the rocket. Combine in a small bowl.
To make the ranch blend all the ingredients except the herbs. Add herbs at the end once all combined.
To assemble the bowl, chop the chicken into slices. Add the roast veggies, chicken and corn salad and drizzle with ranch dressing. Top with your favourite sauerkraut, or pickled onions and enjoy :)
