Name: Spicy Chicken Nourish Bowl Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 1 h 35 min
Cuisine: Mediterranean
Ingredients: 500 g (1.1 lbs) chicken breast, chopped into bite size chunks; ½ tsp black pepper; ½ tsp salt; 2 tsp cumin (divided); ½ tsp cinnamon; 1 tsp ground coriander; 1 tsp paprika; Zest and juice of 1 lemon; 4 garlic cloves, peeled and minced (divided); 1 tsp sumac; 45 ml (3 tbsp) olive oil (divided); 150 g (3/4 cups) uncooked couscous; ½ tsp chilli flakes (divided); 400 ml (1 2/3 cups) boiling water; Pinch of salt and black pepper; 1 tsp lemon zest; 1 clove garlic, minced (from the 4 total cloves); 400 g (14 oz) tin chickpeas, drained and rinsed; 1 tsp smoked paprika; 1 tsp cumin (remaining from the total 2 tsp); Pinch of salt and black pepper; 1 tsp olive oil (remaining from 3 tbsp total); 80 g (2 packed cups) mixed baby salad leaves; 2 flatbreads, toasted or griddled and sliced into quarters; 4 heaped tbsp hummus; 2 spring onions, sliced into thin strips; 4 radishes, thinly sliced; 12 cherry or grape tomatoes, sliced in half; 2 tbsp chopped fresh parsley

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Introduction

This Spicy Chicken Nourish Bowl is a vibrant and flavorful meal perfect for a nutritious lunch or dinner. Tender, spiced chicken pairs beautifully with fluffy couscous, warm chickpeas, fresh salad, and creamy hummus for a balanced and satisfying dish.

A white bowl filled with a colorful Mediterranean dish featuring several layers and textures. Starting from the bottom left, there is a layer of golden couscous sprinkled with red pepper flakes and green herbs. Next to it are chunks of grilled chicken with a browned, slightly charred texture, topped with thin green herbs. Above the chicken, there are light brown roasted chickpeas. To the right, a mix of fresh green spinach leaves forms a bright layer beside thin slices of white and pink radish. At the center, a dollop of creamy, light beige hummus is placed next to halved red cherry tomatoes. Two pieces of lightly grilled pita bread rest on the top right edge of the bowl. The bowl sits on a white marbled surface with a fork inside it, and a second similar bowl is partially visible in the upper left corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

500 g (1.1 lbs) chicken breast, chopped into bite size chunks
½ tsp black pepper
½ tsp salt
2 tsp cumin
½ tsp cinnamon
1 tsp ground coriander
1 tsp paprika
Zest and juice of 1 lemon
4 garlic cloves, peeled and minced
1 tsp sumac
45 ml (3 tbsp) olive oil
150 g (3/4 cups) uncooked couscous
½ tsp chilli flakes
400 ml (1 2/3 cups) boiling water
400 g (14 oz) tin chickpeas, drained and rinsed
1 tsp smoked paprika
80 g (2 packed cups) mixed baby salad leaves
2 flatbreads, toasted or griddled and sliced into quarters
4 heaped tbsp hummus
2 spring onions, sliced into thin strips
4 radishes, thinly sliced
12 cherry or grape tomatoes, sliced in half
2 tbsp chopped fresh parsley

Instructions

Step 1: Place the chopped chicken in a bowl with black pepper, salt, 1 tsp cumin, cinnamon, coriander, paprika, lemon juice, 3 minced garlic cloves, sumac, and all but 1 tsp of the olive oil. Mix well, cover, and refrigerate for 1-2 hours or up to overnight to marinate.
Step 2: Heat a large griddle or frying pan over high heat. Add the chicken pieces to the dry pan and cook for 6-8 minutes, turning occasionally, until cooked through and no longer pink inside.
Step 3: While the chicken cooks, prepare the couscous. In a large jug, combine the couscous with a pinch of salt and pepper, lemon zest, remaining minced garlic clove, a pinch of chilli flakes, and the boiling water. Stir, cover, and let sit for 5 minutes. Fluff with a fork before serving.
Step 4: Heat the remaining 1 tsp olive oil in a small frying pan over high heat. Add chickpeas, remaining 1 tsp cumin, smoked paprika, and a pinch of salt and pepper. Cook, stirring regularly, for 5 minutes until chickpeas are warmed through and slightly golden. Remove from heat.
Step 5: Assemble the bowls by dividing couscous between four serving dishes. Top with mixed salad leaves, chickpeas, and flatbread slices. Add the cooked chicken on top, spoon over hummus, then sprinkle with sliced spring onions. Arrange radish slices and halved tomatoes. Finish with a pinch of chilli flakes and chopped parsley, then serve immediately.

Tips & Variations

For extra flavor, marinate the chicken overnight to allow spices to fully penetrate the meat.
Swap couscous for quinoa or bulgur wheat for a different texture and nutritional profile.
Add avocado slices for creaminess and extra healthy fats.
Use grilled halloumi or feta cheese for a vegetarian-friendly variation.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Keep the hummus and flatbreads separate to prevent sogginess. Reheat the chicken and chickpeas gently in a pan or microwave before assembling the bowl again. Fresh salad leaves and tomatoes are best added just before serving to maintain their texture.

How to Serve

A white bowl is filled with several layers of food arranged in sections: at the bottom, there is light brown couscous sprinkled with green herbs and red chili flakes, topped with dark grilled chicken pieces with char marks and some green garnish. To the left side, round roasted chickpeas with a golden brown color sit beside a small pile of halved red cherry tomatoes with bright green herbs on top. At the top right, a creamy beige scoop of hummus topped with chopped green herbs sits next to thinly sliced light pink radishes. Fresh green spinach leaves fill the right edge of the bowl, and two folded, lightly charred pita bread halves rest upright at the top. A silver spoon rests on the left side inside the bowl on a white marbled textured surface photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breast?

Yes, chicken thighs work well and stay juicy while cooking. Just adjust the cooking time as needed, typically a few minutes longer.

Is this recipe gluten-free?

Traditional couscous contains gluten, but you can use gluten-free alternatives like quinoa or gluten-free couscous to make this dish suitable for a gluten-free diet.