Spicy Chicken, Roasted Sweet Potato & Greens Grain Bowl
For a healthy energy boost, tuck into fibre-packed bulgur wheat and sweet potatoes for their slow-release carbohydrates. Balance them with greens, seeds and a spiced-up lean chicken breast for plenty of protein. Yum!
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Olive oil, Pepper, Salt, Vegetable oil, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then take your chicken out of the fridge, open the packet and let it air
Chop your sweet potato[es] (skin on) into small bite-sized pieces
Add your ground smoked paprika, cayenne pepper (can't handle the heat? Go easy!), dried oregano and the juice of half your lemon[s] (you'll use the rest later!) to a plate with 1/2 tbsp [3/4 tbsp] [1 tbsp] vegetable oil and a pinch of salt and pepper
Give it a good mix up – this is your spice paste
Add the chicken breast portion[s] to the plate and turn several times until fully coated in the spice paste
Add the chopped sweet potato to one side of a baking tray, then drizzle with 1/2 tbsp [3/4 tbsp] [1 tbsp] vegetable oil and a pinch of salt and give it a good mix up
Add the coated chicken to the other side of the tray
Tip: Cooking for 3 or more? Use 2 trays!
Put the tray[s] in the oven for 15-20 min or until everything is cooked through (no pink meat!)
Boil a kettle
Add your bulgur wheat to a pot with plenty of boiled water and a pinch of salt (the same as you would for pasta)
Bring to the boil over a high heat and cook for an initial 2 min
Meanwhile, roughly chop your green beans
Once the bulgur has had 2 min, add the chopped green beans and blanched edamame beans to the pot and cook for a further 5-7 min or until everything is cooked through and tender
Once tender, drain and return to the pot
Meanwhile, add your pine nut & seed mix to the tray with the chicken and sweet potato and cook for a further 2-3 min or until toasted and golden
Whilst everything is cooking, peel and grate (or finely chop) your garlic
Combine your natural yoghurt with the juice of the remaining lemon, grated garlic (not a fan of raw garlic? Use half!) and a pinch of salt in a small bowl
Add 1/2 tbsp [3/4 tbsp] [1 tbsp] olive oil and 1 tbsp [1 1/2 tbsp] [2 tbsp] cold water and stir it all together – this is your yoghurt dressing
Wash your salad, then pat it dry with kitchen paper
Add the salad and roasted sweet potato to the drained bulgur and veg, then give everything a good mix up – this is your bulgur salad
Slice the cooked chicken finely on a clean board
Serve the sliced chicken over the bulgur salad
Drizzle the yoghurt dressing all over and sprinkle with your toasted pine nut & seed mix
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (gluten, milk, peanut, sesame, soya).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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