Marinade ingredients

• 2 boneless, skinless organic chicken breasts (Ferme des Voltigeurs), cut into pieces
• 1 tbsp sunflower oil (or olive oil);
• 1 tbsp toasted sesame oil
• Juice and zest of half a lemon;
• 2 cloves garlic, minced
• 1 tbsp fresh herbs, chopped (basil, thyme, or oregano)
• Salt and pepper, to taste

For the bowls

• 2/3 cup organic Quebec quinoa
• 2 cups mixed sprouts of your choice (sunflower, pea, or other)
• 2 cups spinach (or other greens)
• 1/2 cup fermented vegetables of your choice (lemon and ginger carrots or beet sauerkraut)
• 8 to 10 asparagus spears
• 2 sliced ​​strawberries (or other seasonal fruit)
• 4 thinly sliced ​​radishes
• 1 thinly sliced ​​green onion
• 2 tablespoons of seeds of your choice (sunflower, hemp, and pumpkin)

Creamy vinaigrette

• 1/2 cup plain Greek yogurt (or silken tofu)
• 1/2 cup fresh basil
• 1/4 cup fresh mint
• 2 tbsp chopped chives
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 2 tsp honey (or maple syrup)
• Salt and pepper, to taste

Chicken preparation

• In a bowl, combine all the marinade ingredients, then add the chicken. Mix well to coat and marinate in the refrigerator (2 to 48 hours).
• Preheat barbecue to 400°F (200°C).
• Grill the chicken breasts on the barbecue (12 to 16 minutes), turning them halfway through and basting them regularly.
• When the chicken is almost cooked, grill the asparagus for 5 to 6 minutes, turning them halfway through.

Bowls

• Sauté the quinoa in a drizzle of oil for 1 to 2 minutes.
• Add 1 1/3 cups of water (2:1 ratio), bring to a boil, reduce heat, and simmer uncovered until all the water is absorbed. Set aside the 2 cups of cooked quinoa.
• Let the chicken rest and baste it for a few minutes before carving.

Vinaigrette

• Using an immersion blender, blend all the ingredients and set aside.
• Fill bowls with the quinoa, sprouts, and remaining ingredients.
• Add the chicken and asparagus, then drizzle with the sauce to serve.