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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 3


  • 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.


  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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