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Heat of the night chicken bowl recipe

A protein-packed bowl with pearl couscous, roast veggies and a tasty Middle Eastern-spiced marinade.

Heat of the Night Chicken Bowl. Photography: Ben Dearnley

Serves: 2

Ingredients

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  • Marinade
  • Roast veggies
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    What to do

  • 1. Preheat the oven to 200°C (400°F).

  • 2. Mix all the ingredients for the marinade in a small bowl, then rub it all over the chicken, making sure it’s well coated. Set aside.

  • 3. Place the veggies in a roasting tray, drizzle with a teaspoon of olive oil, season with a little pink salt and pepper and mix well. Pop the reserved lime halves into the tray as well.

  • 4. Place the chicken on top of the veggies and roast for 25–30 minutes, until the chicken has cooked through and the juices run clear.

  • 5. While the chicken and veggies are in the oven, cook the pearl couscous according to the instructions on the packet.

  • 6. Once the chicken is cooked, remove it from the roasting dish and leave to rest. Then return the veggies to the oven and turn up the heat to 230°C (450°F). Leave the veggies in the oven for another 8–10 minutes, or until they have nicely caramelised.

  • 7. While the veggies are in the oven for the final 8–10 minutes, quickly blanch the broccolini in a bowl and cut the chicken into 1.5 cm (⅝ inch) slices. Divide the ingredients equally between two bowls. Add a dollop of yoghurt to the middle. Enjoy!

  • Recipe and image extracted from Super Green Simple and Lean by Sally Obermeder and Maha Koraiem. Published by Allen & Unwin. Out now. $24.99

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