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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.
Ingredients
-
Organic Chicken Breast Cubes
QTY 10 oz.
-
Dorot Garlic
QTY 4 cubes
Extra Virgin Olive Oil
QTY 3 Tbsp.
Lemon Juice
QTY 2 tsp.
Sliced Carrots (1/4”)
QTY 1/2 cup
-
WFF Cauliflower Florets
QTY 1 cup
Olive oil
QTY 1 Tbsp.
Cumin
QTY 1 tsp.
Turmeric
QTY ½ tsp.
-
WFF Coarse Sea Salt to taste
Pepper to taste
- Ancient Grains & Seed Blend
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 ½ tsp
- Fresh Mint Sprigs
- Harissa, to taste
Yogurt
QTY 1 Tbsp.
Cooking
Directions
Preheat oven to 375 F.
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.
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.
Meanwhile, heat the ancient grains according to package instructions.
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.