Baked Chicken Freekeh Bowl

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PREP TIME

15 min

TOTAL TIME

40 min

Serves

4

Baked Chicken Freekeh Bowl

Photo, Erik Putz.

Get your freekeh on with this tasty grain bowl. Baked chicken, lettuce, tomatoes and red onion all hang out in a delicious tahini dressing.


Ingredients

  • 1 cup freekeh
  • 1/4 cup plus 1 tsp olive oil , divided
  • 3 garlic cloves , minced
  • 3 1/2 tbsp lemon juice , divided
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp salt
  • 1/4 tsp cinnamon
  • 1/4 tsp hot pepper flakes
  • 8 skinless, boneless chicken thighs
  • 2 tbsp tahini
  • 2 cups torn romaine lettuce
  • 1 cup halved grape or cherry tomatoes
  • 1/2 cup thinly sliced red onion
  • prepared hummus , optional
  • pomegranate seeds , optional
  • mint leaves , optional

Instructions

  • Cook freekeh following package directions until tender, 20 to 25 min. Drain and set aside.
  • Position rack in centre of oven, then preheat to 450F. Line a baking sheet with parchment.
  • Whisk 1⁄4 cup oil with garlic, 21⁄2 tbsp lemon juice, paprika, cumin, salt, cinnamon and pepper flakes in a large bowl. Reserve half of dressing in a small bowl. Toss chicken into large bowl with dressing. Let stand for 15 min.
  • Shake excess marinade off chicken and arrange on prepared sheet. Bake until golden and cooked through, about 18 min. Thinly slice and set aside.
  • Stir tahini with remaining 1 tbsp lemon juice, 1 tsp oil and 4 tsp water in a small bowl until smooth.
  • Divide freekeh among four bowls. Add chicken, lettuce, tomatoes, onion, a dollop of hummus, pomegranate seeds and mint. Serve with reserved dressing and tahini mixture.

Nutrition (per serving)

  • Calories
  • 637,
  • Protein
  • 49 g,
  • Carbohydrates
  • 42 g,
  • Fat
  • 31 g,
  • Fibre
  • 10 g,
  • Sodium
  • 776 mg.
  • Good source of
  • vitamin A
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