Chicken Dukkah Power Bowl

Easy

Prep Time 10 MinCook Time 30 MinServings 2-3

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

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.