Power Bowl

A meal in a bowl. Crispy Rosemary Fries served next to pan-seared chicken, quinoa and edamame beans, all drizzled with a flavorful garlic mango vinaigrette.

12min. Prep Time
35min. Total Time



  • 1 Bag Alexia Crispy Rosemary Fries (16 oz)
  • 1 lb Free-Range Chicken Breasts or Thighs, skin-off
  • 3 T Olive Oil (1T chicken, 2 T Vinaigrette)
  • Ground Black Pepper
  • Kosher Salt
  • 1 C Quinoa
  • 2 C Vegetable Stock
  • ½ C Mango Puree or Nectar
  • 2 tsp Garlic, roasted and smashed
  • ¼ C Red Wine Vinegar
  • ½ tsp Agave Nectar
  • 1 C Red Bell Peppers, cut into thin strips and roasted
  • 1 C Whole Edamame Beans
  • Green Onions, thinly sliced
  1. Preheat oven to 425 ̊ F.
  2. Place Crispy Rosemary Fries on a baking sheet in a single layer. Bake for 18-20 minutes, flipping half way through to ensure maximum crispiness.
  3. In a large sauté pan over medium heat, add olive oil and seasoned chicken breasts or thighs. Sear for 3-4 minutes on each side. Cover with a lid and let chicken finish cooking over low heat for another 3-5 minutes, until chicken has cooked through to 165 degrees. Let rest off of the heat and slice into strips to place into Power Bowl.
  4. In a medium sauce pan, place quinoa, kosher salt and veggie stock. Bring to a boil. Cover and change heat to low, continuing to cook for 10-15 minutes until grain is cooked. Adjust seasoning as needed.
  5. Using an immersion blender, blend vinaigrette ingredients (mango puree or nectar, garlic, red wine vinegar, 2 T olive oil, agave nectar, salt, pepper). Alternative: if using a tabletop blender, consider doubling recipe in order to blend the mixture.
  6. To assemble, place quinoa at the base. Set-up four quadrants on top of the quinoa and place each of the following: Fries, red bell pepper, edamame and pan roasted chicken strips. Finish with a drizzle of vinaigrette. Garnish with green onion.

Cook's Tips

Flip and rotate Fries half-way through baking to ensure maximum balance and crispiness!