Spiced Chicken Rainbow Grain Bowl with Tahini Yoghurt
Spiced Chicken Rainbow Grain Bowl with Tahini Yoghurt
Ingredients
Protein
- 500 g chicken thighs chopped into bite-sized chunks
- 1 tablespoon extra virgin olive oil
- Salt and pepper to taste
Fibre
- 1.5 cups Simply Wholesome Pantry Quick Cook Grains mix of brown rice, quinoa and lentils
Pan-fried chickpeas:
- 400 g canned chickpeas drained and rinsed
- 1 tablespoon extra virgin olive oil
- 1 teaspoon chicken seasoning
Fresh
- 2 cups rocket or spinach, roughly chopped
- 4 radishes thinly sliced
- 1 cup edamame beans thawed
- 1 carrot large, sliced into rounds
- 2 tablespoons pickled red onion store-bought
- fresh lemon
Tahini yoghurt
- 1 tablespoon tahini
- 1 cup greek yoghurt
- 2 teaspoons honey
- Water to thin
Instructions
- Place a large pot of water onto boil. Once boiling, add the grains. Reduce heat, cover, and simmer 10 minutes, or until tender. Drain any excess water and fluff with a fork.
- In a bowl, toss the chicken thigh pieces with olive oil, chicken seasoning, salt, and pepper. Heat a non-stick pan over medium-high heat and cook the chicken for 6–8 minutes, turning occasionally, until golden and cooked through. Set aside and keep warm.
- Heat olive oil in a same pan over medium heat. Add the chickpeas and chicken seasoning. Cook for 5–7 minutes, stirring occasionally, until chickpeas are golden and slightly crisp. Remove from heat.
- In a small bowl, whisk together tahini, Greek yoghurt, honey, and a splash of water until smooth and drizzly. Adjust consistency with more water if needed.
- Divide the cooked grains between 4 bowls. Add the rocket or spinach, chickpeas, radish, edamame beans and carrot. Squeeze over fresh lemon juice. Top each with the spiced chicken. Drizzle with the tahini yoghurt and finish with a wedge of lemon on the side.
Nutrition
Carbohydrates: 60.7gProtein: 46gFat: 34.3gFiber: 11.4g
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