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Recipe:Chicken Dukkah Power Bowl

  • Prep time: 10 minutes
  • Cook time: 10 minutes

For a quick and easy protein-packed lunch or dinner, try this Middle Eastern-inspired take on a traditional power bowl. Serves - .

Ingredients

Serving Size
  • Organic Chicken Breast Cubes

    2.5 LB
    Qty 10 OZ
    $14.48
  • Dorot Garlic

    0.18 LB
    Qty 4 CUBES
    $2.28
  • Extra Virgin Olive Oil

    Qty 3 TBSP
  • Lemon Juice

    Qty 2 TSP
  • Sliced Carrots (1/4”)

    Qty 1/2 CUP
  • Cauliflower Florets

    Qty 1 CUP
  • Olive oil

    Qty 1 TBSP
  • Cumin

    Qty 1 TSP
  • Turmeric

    Qty 1/2 TSP
  • WFF Coarse Sea Salt to taste

    0.41 LB
    Qty
    $5.38
  • Pepper to taste

    Qty
  • Ancient Grains & Seed Blend

    Qty
  • Pomegranate Seeds

    Qty 2 TBSP
  • Almonds or Hazelnuts

    Qty 1/4 CUP
  • Toasted Pistachios

    Qty 2 TBSP
  • Sesame Seeds

    Qty 2 TBSP
  • Cumin Seeds

    Qty 1 TSP
  • Coriander Seeds

    Qty 1 TSP
  • Red Pepper Flakes

    Qty 1/2 TSP
  • Fresh Mint Sprigs for garnish

    Qty
  • Harissa, to taste

    Qty
  • Yogurt

    Qty 1 TBSP

Cooking
Instructions

  1. Preheat oven to 375 F.
  2. Dukkah: Toast the nuts in a skillet over medium heat. When golden in color, about 1-2 minutes, add the sesame seeds, coriander, cumin seeds, salt, and red pepper flakes. Continue to cook for about 20 seconds. Place the ingredients in a food processor or blender and mix until it resembles coarse meal. DO NOT OVER MIX. Reserve in a bowl.
  3. In a medium bowl, season chicken cubes with 2 garlic cubes, 1 Tbsp. olive oil, lemon juice, salt and pepper to taste. Place on a small baking pan. In a separate bowl, toss the cauliflower and carrots with 2 tbsp. olive oil, 1 tsp. cumin, 1.2 tsp. turmeric, salt and pepper to taste. Place in a baking pan. Place chicken and vegetables in the oven. Roast vegetables for 7-8 minutes if using fresh or 2 minutes if using frozen and chicken for 10-12 minutes.
  4. Meanwhile, heat the ancient grains according to package instructions.
  5. To serve: Place half of the ancient grains in bottom of two separate bowls and sprinkle with pomegranate seeds. Top with roasted chicken cubes, place roasted vegetables on the side and sprinkle with 1 TBSP. Dukkah. Place a dollop of yogurt swirled with some Harissa and garnish with fresh mint.

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