Taco night gets a makeover! 🌮🍜 JAPANESE INSPIRED TACO BOWL loaded with flavor thanks to Spice Tribe. I used 3 of their spices- Kissed by Binchotan (red chile pepper blend) California Dried Garlic & California Coast Sea Salt Flakes! Their spices have no GMOS, additives Or preservatives & are produced in small batches 👌

For the chicken:

• 1 lb Chicken breasts
• 1 1/2 tbsp Olive oil
• 1/2 tbsp Spice Tribe Kissed by Binchotan Japanese Chile Blend
• 1/2 tsp Spice Tribe California Dried Garlic
• 1/4 tsp Spice Tribe California Sea Salt Flakes
• 1/4 tsp Ground pepper

• 8oz Noodles (I used brown rice ramen)
• 1 pc Carrot cut into matchsticks
• 1 Persian cucumber cut into matchsticks
• 1/4 cup Coconut aminos
• 2 tbsp Avocado oil
• 2 tbsp Sesame oil
• 1 tbsp Rice vinegar
• 1 tbsp Sugar
• 2 cloves Garlic, minced
• White or black sesame seeds to mix in

Tomato Edamame Salad:

• 1 cup Steamed edamame
• Handful of cherry tomatoes, chopped
• 1/2 Yellow bell pepper, chopped
• 1/2 Avocado, cubed
• 1/2 Lime, juiced
• 1 tbsp Olive oil
• 1/4 tsp Spice Tribe California Sea Salt Flakes
• Microgreens-olive oil + salt
• Coconut ginger sauce-coconut yogurt, olive oil, lime juice, grated ginger & garlic

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Instructions:

1. Start by combining the spices for the chicken breasts & then adding it to a bowl with the chicken.
2. Drizzle in the olive oil & rub the chicken with yours hands until it’s coated in the spices. You can do this in a Ziploc bag too & marinate for up to an hour or overnight.
3. Bake in a preheated 375°F oven for 20-25 min or until internal temperature reaches 165°C.
4. Let rest for 15 min then slice sprinkling more of Kissed by Binchotan.
5. Assemble your bowl by adding a bed of microgreens with olive oil + sea salt, the edamame tomato salad, & sesame noodles.
6. Finish right the coconut ginger sauce & enjoy!