Heat of the night chicken bowl

In the last Beacon, we shared a recipe from Super Green Simple and Lean by Sally Obermeder and Maha Koraiem.

Sally is co-host of Channel 7’s The Daily Edition, founder of lifestyle blog SWIISH.com and a breast cancer survivor. Her sister, Maha Koraiem, is a certified Health and Nutrition Coach.

Here, Sally and Maha share another of their favourite recipes from the book.

Pick up a copy of Simple and Lean from Kmart, Big W, Target, Myer, David Jones, a good bookstore or shop.swiish.com.


HEAT OF THE NIGHT CHICKEN BOWL

DAIRY FREE // NUT FREE //2109 KJ/504 CAL PER SERVE// SERVES 2

INGREDIENTS

  • 2 x 100g skinless
    chicken breasts
  • 62g (½ cup) pearl
    (big) couscous
  • 1 teaspoon olive oil
  • 1 bunch broccolini
  • Greek-style yogurt, to serve (optional)

Marinade

  • 2 teaspoons ground chilli
  • 2 teaspoons Middle Eastern spice blend
  • 2 teaspoons rice malt syrup
  • 2 teaspoons lime zest
  • 1 teaspoon ground sumac
  •  ½ teaspoon garlic salt
  • Juice of ½ lime (reserve the lime halves after you’ve juiced)
  • 1 tablespoon olive oil
  • Pink salt and black pepper

Roast veggies

  • 1 red onion, quartered
  • 4 garlic cloves, unpeeled but smashed with the back of a knife
  • 200g (1⅓ cups) medley cherry tomatoes, halved
  • 1 red capsicum (bell pepper), seeded and roughly chopped
  • 1 teaspoon olive oil
  • Pink salt and freshly ground black pepper

METHOD

  1. Preheat the oven to 200°C (400°F)
  2. Mix all ingredients for the marinade in a small bowl, then rub all over the chicken, making sure it’s well coated. Set aside.
  3. Place the veggies in a roasting tray, drizzle with a teaspoon of olive oil, season with a little pink salt and pepper and mix well. Pop the reserved lime halves into the tray as well.
  4. Place the chicken on top of the veggies and roast for 25–30 minutes, until the chicken has cooked through and the juices run clear.
  5. While the chicken and veggies are in the oven, cook the pearl couscous according to the instructions on the packet.
  6.  Once the chicken is cooked, remove it from the roasting dish and leave to rest. Then return the veggies to the oven and turn up the heat to 230°C (450°F). Leave the veggies in the oven for another 8–10 minutes, or until they have nicely caramelised.
  7. While the veggies are in the oven, quickly blanch the broccolini in a bowl and cut the chicken into 1.5cm slices. Divide the ingredients equally between two bowls add a dollop of yogurt to the
    middle of the dish.
Issue 84
Autumn 2019