1.5cupsSimply Wholesome Pantry Quick Cook Grainsmix of brown rice, quinoa and lentils
400gcanned chickpeasdrained and rinsed
1tablespoonextra virgin olive oil
1teaspoonchicken seasoning
2cupsrocketor spinach, roughly chopped
4radishesthinly sliced
1cupedamame beansthawed
1carrotlarge, sliced into rounds
2tablespoonspickled red onionstore-bought
fresh lemon
1tablespoontahini
1cupgreek yoghurt
2teaspoonshoney
Waterto 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.
500 g chicken thighs, 1 tablespoon extra virgin olive oil, Salt and pepper, 1 teaspoon chicken seasoning
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.
400 g canned chickpeas, 1 tablespoon extra virgin olive oil, 1 teaspoon chicken seasoning
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.
1 tablespoon tahini, 1 cup greek yoghurt, 2 teaspoons honey, Water
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.
1.5 cups Simply Wholesome Pantry Quick Cook Grains, 2 cups rocket, 400 g canned chickpeas, 4 radishes, 1 cup edamame beans, 1 carrot, 500 g chicken thighs, 1 tablespoon tahini, 1 cup greek yoghurt, fresh lemon
