Recipes.

Heat Of The Night Chicken Bowl

By Sally Obermeder + Maha Koraiem


I Quit Sugar - Heat of the Night Chicken Bowl
Photo by: Ben Dearnley
  • 2 servings
  • Prep - 15 mins
    Cooking - 40 mins
  • Total - 55 mins
I Quit Sugar - Heat of the Night Chicken Bowl
Photo by: Ben Dearnley

We think this Heat Of The Night Chicken Bowl makes the perfect lunch or dinner! You've got spicy chilli, zesty lime and loads if veg! It's a winner in our books.  

Servings: 2
Preparation: 15 mins
Cooking: 40 mins

Ingredients

  • 2 skinless chicken breasts.
  • 1/3 cup pearl couscous.
  • 1 teaspoon olive oil.
  • 1 bunch broccolini.
  • Full-fat plain or Greek yoghurt, to serve.

Marinade

  • 2 teaspoons chilli, ground.
  • 2 teaspoons Middle Eastern spice blend.
  • 2 teaspoons rice malt syrup.
  • 2 teaspoons lime zest.
  • 1 teaspoon sumac, ground.
  • 1/2 teaspoon garlic salt.
  • 1/2 lime, juiced.
  • 1 tablespoon olive oil.
  • Sea salt and freshly ground black pepper, to taste.

Roasted Veggies

  • 1 red onion, quartered.
  • 4 cloves garlic, unpeeled, smashed with the back of a knife.
  • 200 g cherry tomatoes, halved.
  • 1 red capsicum, seeded and roughly chopped.
  • 1 teaspoon olive oil.
  • Sea salt and freshly ground black pepper, to taste.

Directions

1. Preheat the oven to 200°C/400°F/Gas Mark 6
. 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.

2. 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.

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

4. 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/Gas Mark 8
. Leave the veggies in the oven for another 8–10 minutes, or until they have nicely caramelised.

5. 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!


Note

Extracted from SUPER GREEN SIMPLE AND LEAN by Sally Obermeder and Maha Koraiem. Published by Allen & Unwin. Out now. $24.99

I Quit Sugar - Simple And Lean

We think this Heat Of The Night Chicken Bowl makes the perfect lunch or dinner! You've got spicy chilli, zesty lime and loads if veg! It's a winner in our books.

Ingredients

  • 2 skinless chicken breasts.
  • 1/3 cup pearl couscous.
  • 1 teaspoon olive oil.
  • 1 bunch broccolini.
  • Full-fat plain or Greek yoghurt, to serve.

Marinade

  • 2 teaspoons chilli, ground.
  • 2 teaspoons Middle Eastern spice blend.
  • 2 teaspoons rice malt syrup.
  • 2 teaspoons lime zest.
  • 1 teaspoon sumac, ground.
  • 1/2 teaspoon garlic salt.
  • 1/2 lime, juiced.
  • 1 tablespoon olive oil.
  • Sea salt and freshly ground black pepper, to taste.

Roasted Veggies

  • 1 red onion, quartered.
  • 4 cloves garlic, unpeeled, smashed with the back of a knife.
  • 200 g cherry tomatoes, halved.
  • 1 red capsicum, seeded and roughly chopped.
  • 1 teaspoon olive oil.
  • Sea salt and freshly ground black pepper, to taste.

Directions

1. Preheat the oven to 200°C/400°F/Gas Mark 6
. 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.

2. 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.

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

4. 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/Gas Mark 8
. Leave the veggies in the oven for another 8–10 minutes, or until they have nicely caramelised.

5. 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!

Note

Extracted from SUPER GREEN SIMPLE AND LEAN by Sally Obermeder and Maha Koraiem. Published by Allen & Unwin. Out now. $24.99

I Quit Sugar - Simple And Lean

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