Chicken Dukkah Power Bowl
Prep Time 10 MinCook Time 10 Min
For a quick and easy protein-packed lunch or dinner, try this Middle Eastern-inspired take on a traditional power bowl.
INGREDIENTS
Ingredients:
3 Tbsp. Extra Virgin Olive Oil
2 tsp. Lemon Juice
1/2 cup sliced Carrots (1/4”)
1 Tbsp. Olive oil
1 tsp. Cumin
½ tsp. Turmeric
Ancient Grains & Seed Blend
2 Tbsp. Pomegranate Seeds
Dukkah:
1/4 cup almonds or hazelnuts
2 Tbsp. Toasted Pistachios
2 Tbsp. Sesame Seeds
1 tsp. Cumin Seeds
1 tsp. Coriander seeds
½ teaspoon Red Pepper Flakes
Garnishes:
Fresh Mint Sprigs
Harissa, to taste
1 Tbsp. Yogurt
LET'S GET COOKING!
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.