Middle-Eastern Inspired Chicken & Veggie Bowls
Colourful, budget-friendly and packed with flavour, this harissa-flavoured chicken, veg and lentil bowl is perfect for a quick and easy dinner.
Ingredients
- 1 cup brown basmati rice
- 420g lentils no added salt
- 500g chicken stir-fry strips
- 2 red onions, cut into thick wedges
- 3 zucchini, thinly sliced lengthways
- 1 tbs extra virgin olive oil
- 1 1/2 tbs harissa Middle Eastern spice blend
- 1/2 cup light Greek yoghurt
- 1 long red chilli, deseeded, finely chopped
- 150g baby leaf salad mix
- 1 1/2 tbs pine nuts, toasted (to serve)
Method
- Cook rice according to packet instructions. Drain. Return to pan. Stir in lentils.
- Meanwhile, preheat a barbecue grill or chargrill pan over medium-high heat. Place chicken, onion, zucchini and oil in a large bowl. Add spice blend and toss to combine. Cook chicken mixture for 7 minutes, turning, or until chicken is cooked through and vegetables are tender.
- Combine yoghurt, half of the chilli and 1 tbs water in a small bowl.
- Divide salad mix among bowls. Top with rice mixture, chicken mixture and chilli yoghurt. Serve scattered with pine nuts and remaining chilli.
