Recipes
Chicken Nourish Bowl
This dish is so healthy, yummy and full of nourishing ingredients. It’s simple to make and super versatile so you can chop and change the veggies to what you have on hand. It’s a great way to get a diverse range of veggies in and that juicy flavorful marinated chicken just makes it that extra bit special! I have used millet for my grain of choice, but you can use quinoa, couscous, bulger wheat, rice, whatever tickles your fancy. This is summer in a bowl!
Prep Time:
30 mins
Cook Time:
30 mins
Servings:
4 servings
For the marinade:
2 cloves minced garlic
Zest of 1 lemon
Juice of 1 lemon
1 Tbsp finely chopped parsley
1 Tbsp finely chopped coriander
1 tspn paprika
2 Tbsp olive oil
Salt & pepper
For the bowl:
1/2 cup (dry) grain of choice- I used millet
1 tspn chicken stock powder
500g Skinless, boneless chicken thighs
1 – 2 orange kumara sliced ( depending on size )
2 Tblspns olive oil
½ bag fresh spinach leaves
1 punnet cherry tomatoes cut in half
1 avocado sliced
½ cup pomegranate seeds
2 Tblspns hemp seeds (optional)
Salt & pepper
1. Mix all of your marinade ingredients together and rub all over your chicken thighs over night if possible or for 1-2 hours.
2. Preheat your oven to 180 degrees and place your chicken thighs in an oven proof baking dish and cook for 20-25 minutes.
3. On a separate tray put your sliced kumara and drizzle with olive oil and roast for 20 minutes.
4. Next cook your grain according to packet instructions. For the millet rinse in cold water, add to a pot with 1 cup of water and chicken stock powder. Cover and bring to a boil then reduce to simmer for 15 minutes.
5. While this is all cooking prep the rest of your veggies then slice your cooked chicken and arrange everything in a big bowl.
I served this with a lemon, garlic and herb dressing which is so zesty, fresh and beautifully green so don’t forget to check out our recipe for that as well!
