Create your own bowl of bliss with this 10-minute healthy Greek-inspired chicken dinner with 42g of protein. Accompanied with crunchy carrot, earthy beetroot, tangy and gut loving sauerkraut and all topped off with creamy hummus!
Ingredients
Couscous
- 2/3 cup wholemeal couscous
- 1 cup boiling water
- 1/2 tsp salt
Chicken
- 1 tsp oil
- 600 g free range chicken breast, diced
- 1 tsp cajun seasoning
- 1 tsp lemon pepper seasoning
- 2 tbsp seeds (sunflower, pumpkin, sesame etc.)
- 1/2 lemon, juiced
- 2 tsp honey
Bowl Fillings
- 1/2 lemon cut into wedges
- 250 g baby beetroot cut into quarters, canned or vacuum packed
- 100 g salad greens mesclun, lettuce, spinach or rocket
- 2/3 cup sauerkraut OR beetkraut
- 100 g hummus
Instructions
- Before you start: bring kettle to the boil
- Cook couscous: In a heatproof bowl, combine couscous, boiling water measure and salt measure. Stir, cover and leave to swell for 5 minutes. Fluff up grains with a fork.
- Meanwhile, cook chicken: Heat oil in a frypan on high heat. Pat chicken dry and add to pan with spices and a pinch of salt. Cook for 6-8 minutes, turning occasionally, until golden and cooked through. Juice in first measure of lemon (reserve remaining for serving) and toss through honey to coat. Season to taste with salt and pepper.
- Prep bowl fillings: Cut remaining lemon into wedges. Quarter beetroot. Grate carrot.
- Serve: Divide couscous between bowls and top with chicken, beetroot, carrot, leafy greens and sauerkraut . Serve with a dollop of hummus, a sprinkle of seeds and a squeeze of lemon on the side.
- Tip: toast your seeds lightly in a hot pan for 2-3 minutes for extra crunch but be careful not to let them burn!
