Dukkah-Crusted Chicken & Freekeh Bowl

Per serving

Calories

540

Protein

40 g

Carbs

48 g

Fat

19 g

Fibre

9 g

Vitamins and minerals, % of a day’s needs

• Iron31%
• Vitamin D1%
• B1215%
• Zinc36%
• Magnesium46%
• Omega-311%
• Folate15%
• Calcium10%
• Potassium22%
• Vitamin C7%
• Riboflavin30%

Worked out from the ingredients. How we work out our numbers

Ingredients

• 350 g Chicken breast, sliced
• 130 g Freekeh (roasted wheat)
• 2 tbsp Sesame seeds
• 1 tsp Cumin seeds
• 1 tsp Coriander seeds
• 15 g Flaked almonds
• 1 tbsp Olive oil
• 1 tbsp Lemon juice
• 3 tbsp Fresh parsley, chopped
• 0.5 tsp Salt

Method

1. 1

   Simmer 130g freekeh in salted water for 18-20 minutes until tender with a little bite, then drain.

2. 2

   Toast 2 tbsp sesame seeds, 1 tsp cumin seeds, 1 tsp coriander seeds and 15g flaked almonds in a dry pan over medium heat for 2 minutes until fragrant, then crush roughly. Press 350g sliced chicken into the dukkah with the salt.

3. 3

   Cook the crusted chicken in 1 tbsp olive oil over medium heat for 8 minutes, turning gently once, until cooked through. Fold 1 tbsp lemon juice and 3 tbsp chopped parsley through the freekeh and top with the chicken.