Chicken Dukkah Power Bowl
Chicken Dukkah Power Bowl

INGREDIENTS
Fresh Garlic 4 tablespoons
Extra Virgin Olive Oil 3 tablespoons
Lemon Juice 2 teaspoons
Sliced Carrots (1/4”) 1/2 cup
Cauliflower Florets 1 cup
Olive oil 1 tablespoon
Cumin 1 teaspoon
Turmeric ½ teaspoon
Coarse Sea Salt as needed
Black Pepper, freshly ground as needed
Ancient Grains & Seed Blend
Pomegranate Seeds 2 tablespoons
Almonds or hazelnuts 1/4 cup
Toasted Pistachios 2 tablespoons
Sesame Seeds 2 tablespoons
Cumin Seeds 1 teaspoon
Coriander seeds 1 teaspoon
Red Pepper Flakes ½ teaspoon
Fresh Mint Sprigs for garnish
Harissa as needed
Yogurt 1 tablespoon
LET'S GET COOKING!
Preheat oven to 375°F.
Toast the nuts in a skillet over medium heat. When golden in color, about 1-2 minutes, add the sesame seeds, coriander, cumin seeds, salt, and red pepper flakes. Continue to cook for about 20 seconds. Place the ingredients in a food processor or blender and mix until it resembles coarse meal. DO NOT OVER MIX. Reserve in a bowl.
In a medium bowl, season chicken cubes with 2 tablespoons of garlic, 1 tablespoon of olive oil, lemon juice, salt and pepper. Place on a small baking pan. In a separate bowl, toss the cauliflower and carrots with 2 tablespoons of olive oil, 1 teaspoon cumin, 1.2 teaspoon turmeric, salt and pepper. Place in a baking pan. Place chicken and vegetables in the oven. Roast vegetables for 7-8 minutes and chicken for 10-12 minutes.
Meanwhile, heat the ancient grains according to package instructions.
Place half of the ancient grains in the bottom of two separate bowls and sprinkle with pomegranate seeds. Top with roasted chicken cubes, place roasted vegetables on the side and sprinkle with 1 tablespoon Dukkah. Place a dollop of yogurt swirled with some Harissa and garnish with fresh mint.