High-Protein · Low-Calorie · Clean Eating Meal
A light, New-Chinese take on the grain bowl — jasmine-tea-brined chicken breast, fluffy tri-color quinoa and blanched baby bok choy, finished with a clean-label soy-ginger dressing. High-protein, low-calorie and built for easy meal prep. No added sugar, no deep-frying — just wholesome, gut-friendly clean eating.
Every bowl starts with whole-grain tri-color quinoa and lean tea-brined chicken — no heavy oils, no deep frying. We layer fresh greens and superfood goji, then finish with a clean-label soy-ginger dressing for a high-protein, low-calorie meal you can meal-prep all week.
From our kitchen
Chicken breast is gently brined in cooled jasmine green tea with a touch of sea salt, keeping it tender and infused with subtle aroma — no processed marinades.
The chicken is lightly pan-seared until just golden, then rested so the juices redistribute. Sliced thin for lean, high-protein bites.
Tri-color whole-grain quinoa is rinsed and simmered until fluffy, delivering gut-friendly fiber and plant protein to anchor the bowl.
Quinoa base, arrange chicken, blanched bok choy, goji berries and sesame, then drizzle our clean-label soy-ginger dressing. Ready for meal prep.
Every detail crafted for flavour and visual appeal — from the glistening tea-scented chicken to the clean-label ingredient spread.
We brine the chicken in oolong before it ever hits the pan. The tea adds a smoky, almost floral note you can't fake with salt — and it keeps the meat absurdly juicy.
On quinoa it's a full meal; the kind you pack for lunch and actually look forward to eating at 1pm.
A dish built for the moments your body asks for clean fuel
Tea-brined chicken means steady, savory fuel that makes the 1pm lunch the best part of the day.
Holds in the fridge for days and reheats without turning to mush.
Satisfying enough to close the kitchen, light enough for sleep.
Every ingredient here is chosen for its xing wei — its nature and flavour — and for what Chinese food therapy has traditionally used it for.
Traditionally drunk to refresh the mouth, cut richness and aid digestion.
Traditionally used to build qi and blood — the universal restorative of Chinese home cooking.
Traditionally used to warm the middle, disperse cold and settle the stomach.
Traditionally used to nourish the liver and kidneys and to support the eyes — in China it is thrown into soups and congee the way a Western cook adds raisins.
Nature, flavour and traditional use follow classic Chinese food-therapy references (traditional materia dietetica). This is food, not medicine — we describe how an ingredient is traditionally used, and make no claim to treat or cure anything.
Tea cuts richness — the Chinese table’s oldest trick. Braise with it and a heavy dish turns light without losing depth. This is kung fu inspired healthy food, not a diet in disguise.
Explore the seven schools →Real questions from our fitness-minded customers
Each serving is about 430 kcal with 38g of protein, 45g of carbs and 9g of fat.
Yes. Keep the dressing separate and reheat the grains and protein; add raw veg after warming so they stay crisp.
Yes. At about 430 kcal with 38g of protein and 7g fiber, it's highly satiating and keeps most people full for 4–5 hours.
Fridge for up to 4 days in an airtight box; the sauce stays on the side until you eat.