I make bowls for both dinner and lunch multiple times a week. Bowls are a versatile way to make a balanced meal with lots of good nutrients. This variety inspired by the mediterranean kitchen is one of my favorites. I use both chicken and chickpeas as my source of protein, but the bowl can be made with only chickpeas for a vegetarian option.
Ingredients
- 2 dl couscous
- ½ tbsp chicken bouillon
- 2 x chicken thigh fillet
- 1 can chickpeas
- 2 tbsp olive oil
- 1 pinch salt
- 1 pinch black pepper
- 2 tsp smoked paprika powder
- 2 tsp herbes de provence
- 2 handful spinach
- 2 handful cherry tomatoes
- ¼ x cucumber
- 1 x avocado
- 2 tbsp feta cheese
- 4 tbsp tzatziki
- 1 handful pickled onion
Method
- Cook the couscous according to the instructions, but add chicken buillon (or vegetable buillon/salt) to the cooking water.
- Season the chicken thigh filets with salt, pepper, and half of the herbes de provence and smoked paprika. Cook the chicken in a pan with some olive oil. When the filets are done cooking, let them rest for a couple of minutes before cutting them into strips.
- Drain the chickpeas and season them with olive oil, salt, pepper, smoked paprika and herbes de provence. I do not roast the chickpeas, but if you want them warm and slightly crispy you can roast them in a pan or in the oven until they turn golden.
- Assemble the bowl with couscous, spinach, chicken, chickpeas, chopped cherry tomatoes, cucumber and avocado and feta cheese. Finish with tzatziki and pickled onions on top. (you can find the recipe for my homemade tzatziki in my Gyros-recipe here on the Sulten-app)
