Chicken And Berry Grain Bowl
Ingredients: chicken breasts, salt, pepper, ras el hanout, olive oil · 25 min cook time · 650kcal · ₩16,000
Ingredients
2ea chicken breasts, 1pinch salt, 1pinch pepper, 1pinch ras el hanout, 1tbsp olive oil, 2cloves garlic, 1ea lemon, 100g blueberries, 1bunch mint, 50g lentils, 1pouch grain pouch (wheat berries, red rice, black barley, quinoa), 160g frozen peas, 30g feta cheese
Instructions
1. Score chicken breasts about halfway through to allow heat, spice, and seasoning to penetrate. Season with salt, pepper, and ras el hanout, rubbing the spices in.
2. Heat a large non-stick pan over medium-high heat. Add 1 tablespoon of olive oil. Place chicken scored-side down into the hot pan.
3. Cook the chicken for about 6 minutes, turning it every minute for even cooking.
4. While chicken cooks, prepare garlic by slicing it. Peel pound coin-sized chunks of lemon skin.
5. After about 5 minutes of chicken cooking, add the lemon skin to the pan and let it shimmer.
6. Separate mint into two piles: leaves and stalks. Chop the mint stalks.
7. Add the sliced garlic to the pan and cook until lightly golden. Move the chicken around in the pan to coat it with the lemon and garlic oils.
8. Place some of the cooked garlic on top of the chicken. Add blueberries to the pan and shake it gently, allowing them to sizzle, blister, and pop.
9. Squeeze lemon juice into the pan and add the chopped mint stalks.
10. Add lentils, a grain pouch (wheat berries, red rice, black barley, quinoa), and 160g of frozen peas to the pan.
11. Serve the hot grains, lentils, and peas into bowls. Top with the pearly white chicken.
12. Crumble 30g of feta cheese over the bowls. Arrange the blistered blueberries around the grain bowl.
13. Drizzle any remaining pan juices over the dish and garnish with fresh mint leaves.
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