Moroccan Chicken Bowl with Super Grain Tabbouleh

Moroccan Chicken Bowl with Super Grain Tabbouleh

Ready in 35 minutes Serves 1
This dish most recently appeared in Fresh Start (5 Meals For 1) on Sunday, February 17, 2019.



  • 1 pack lean chicken breasts
  • 1 pack Moroccan spice mix
  • 2 Tbsp yoghurt


  • 1 pack farro ¼ cabbage, thinly sliced until you have about 1½ cups worth
  • 1 pack pomegranate dressing
  • ½ pack grapes, halved
  • 2 Tbsp yoghurt
  • ½ capsicum, thinly sliced
  • 1 carrot, grated

To Serve

  • ½ bunch parsley, chopped
  • ½ Tbsp sliced almonds
  • 1 Tbsp feta cheese


  1. Preheat BBQ grill or hot plate to medium (if using). Bring a pot of hot salted water to the boil.
  2. Prep & marinate chicken. Pat chicken dry and cut into steaks. Place your hand on top of breast and slice through horizontally. Add all chicken ingredients to a bowl and toss well to coat. Season and set aside to marinate.
  3. Cook farro. Cook farro in pot of boiling water for 15 minutes, until tender. Drain, rinse under cold water and leave to drain well.
  4. Prep salad. Add all remaining salad ingredients to a bowl. Toss well to coat.
  5. Prep & cook chicken. Heat ½ tsp oil in a fry-pan on medium heat. Cook chicken for 3-5 minutes on each side (depending on thickness), or until cooked through. Alternatively, cook on BBQ. Rest, covered.
  6. Finish salad. Add farro to bowl with salad ingredients, toss well to combine and season.
  7. Chop parsley and thinly slice chicken.
  8. Serve chicken on top of salad. Sprinkle over almonds, feta and parsley.

Nutritional Information

Energy 1864 kj
446 kcal
Protein 41.4g
Carbohydrate 35.0g
Fat 14.7g