Dukkah Chicken Nourish Bowls

15 mins Prep
12 mins Cook
4 Serves
  • 4 Lilydale Free Range Chicken Breast Fillets, trimmed
  • ¼ cup olive oil
  • ¼ cup dukkha
  • 2 250g packets quick cook brown rice & quinoa
  • 1 medium just-ripe avocado
  • 1 tablespoon lemon juice
  • 2 small Lebanese cucumbers, roughly chopped
  • 250g mini roma tomatoes, halved lengthways
  • ⅓ cup roasted almonds, roughly chopped
  • Mint leaves, pomegranate seeds and lemon wedges, to serve

Tahini yoghurt dressing

  • ½ cup Greek-style natural yoghurt
  • 1 tablespoon tahini
  • 2 tablespoons lemon juice
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Dukkah chicken bowl 

  1. Place chicken onto a board lined with baking paper. Brush chicken on both sides with 2 tablespoons oil and press dukkah onto the chicken.  Season with salt and pepper.
  2. Heat remaining 1 tablespoon oil in a non-stick frying pan over medium heat.  Add chicken and cook, for 5-6 minutes on each side until cooked through.  Transfer to a board to cool.
  3. Microwave the rice and quinoa following packet instructions. Set aside to cool. Peel and slice avocado lengthways and drizzle with lemon juice. Set aside.  Make Tahini yoghurt dressing.
  4. Slice cooled chicken into 1cm-thick strips. Dividing ingredients, arrange the chicken, rice & quinoa, cucumbers, tomatoes, avocado and almonds in shallow serving bowls.  Scatter with mint and pomegranate seeds.  Serve with tahini yoghurt and lemon wedges.

Tahini yoghurt dressing

  1. Combine all ingredients in a bowl. Season with salt and pepper. Mix until smooth.
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