Spicy Chicken Nourish Bowl

 

Ingredients:

For the Chicken:

• 500 g (1.1 lbs) chicken breast, chopped into bite-sized chunks
• ½ tsp black pepper
• ½ tsp salt
• 2 tsp ground cumin, divided
• ½ tsp ground cinnamon
• 1 tsp ground coriander
• 1 tsp paprika
• Zest and juice of 1 lemon
• 4 garlic cloves, peeled and minced (divided)
• 1 tsp sumac
• 2 tsp olive oil, divided

For the Couscous:

• 150 g (3/4 cups) uncooked couscous
• Pinch of salt and pepper
• Zest of 1 lemon
• Pinch of chilli flakes
• 400 ml (1 2/3 cups) boiling water

For the Chickpeas:

• 400 g (14 oz) tin chickpeas, drained and rinsed
• 1 tsp smoked paprika
• Salt and pepper, to taste

For Assembly:

• 80 g (2 packed cups) mixed baby salad leaves
• 2 flatbreads, toasted/griddled and sliced into quarters
• 4 heaped tbsp hummus
• 2 spring onions, sliced into thin strips
• 4 radishes, thinly sliced
• 12 cherry or grape tomatoes, sliced in half
• 2 tbsp chopped fresh parsley
• Pinch of chilli flakes, for garnish

Instructions:

Marinate and Cook the Chicken:

1. In a bowl, combine chopped chicken breast with black pepper, salt, 1 tsp cumin, cinnamon, ground coriander, paprika, lemon zest, juice of 1 lemon, 3 minced garlic cloves, sumac, and 1 tsp olive oil (reserving 1 tsp for later).
2. Mix well, cover, and refrigerate for 1-2 hours or overnight.
3. Heat a large griddle or frying pan over high heat. Add marinated chicken pieces and cook for 6-8 minutes, turning occasionally, until cooked through and no longer pink in the middle.

Prepare the Couscous:

1. In a large jug, combine couscous with a pinch of salt and pepper, lemon zest, remaining minced garlic clove, pinch of chilli flakes, and boiling water.
2. Stir well, cover, and let sit for 5 minutes. Fluff with a fork.

Cook the Chickpeas:

1. Heat remaining 1 tsp of olive oil in a small frying pan. Add chickpeas, remaining 1 tsp of cumin, smoked paprika, and a pinch of salt and pepper.
2. Cook over high heat, stirring regularly, for 5 minutes until chickpeas are warmed through and slightly golden. Remove from heat.

Assembly:

1. Divide the prepared couscous evenly between four bowls.
2. Top each bowl with mixed baby salad leaves, chickpeas, and toasted flatbread slices.
3. Arrange cooked chicken over the salad.
4. Spoon hummus over the chicken.
5. Sprinkle sliced spring onions, radish slices, and halved cherry tomatoes on top.
6. Garnish with chopped fresh parsley and a pinch of chilli flakes.
7. Serve immediately.

Notes:

• Nutritional information provided is per serving.
• This dish is vibrant and packed with flavors from the spices, citrus, and fresh vegetables. Adjust spice levels to your preference and enjoy this hearty and nutritious meal!