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Chicken and Tahini Bowl

Chicken and Tahini Bowl

with lemony couscous and cooling cucumber

This warm and wholesome salad features nourishing grains, fresh herbs and perfectly cooked chicken breast. A simple recipe with lots of flavour perfect for your next weeknight meal.

Tags:
Optional Spice
Discovery
Quick
Allergens:
Milk
Wheat
Soya
Sesame
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

5 grams

Parsley

1 unit(s)

Lemon

1 sachet(s)

Dried Chilli Flakes

75 grams

Yoghurt

(Contains Milk)

1 unit(s)

Cucumber

1 unit(s)

Carrot

100 grams

Couscous

(Contains Wheat May be present Soya)

125 grams

Cherry Tomatoes

1 sachet(s)

Soy Sauce

(Contains Soya, Wheat)

1 unit(s)

Garlic

260 grams

Diced Chicken Breast

2 sachet(s)

Tahini

(Contains Sesame)

Not included in your delivery

to taste

Water

to taste

Oil

to taste

Pepper

to taste

Salt

¼ tsp

Salt

4 tbsp

Oil

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Nutrition Values

Energy (kJ)3484 kJ
Energy (kcal)833 kcal
Fat46.5 g
of which saturates8 g
Carbohydrate60.2 g
of which sugars11.8 g
Dietary Fiber1.3 g
Protein59.1 g
Cholesterol0 mg
Salt2.83 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Zester
Grater

Instructions

Marinate the Chicken
1
  • Place the chicken in a bowl. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
  • Add the soy sauce, toss to coat, then leave aside to marinate.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

Get Prepped
2
  • Trim the cucumber, quarter lengthways then chop widthways into small pieces.
  • Add the cucumber to a bowl along with the tahini and yoghurt. Season to taste with salt and pepper.
  • Peel and grate the garlic (or use a garlic press). Trim the carrot then coarsely grate (no need to peel).
  • Halve the cherry tomatoes.
  • Finely chop the parsley (stalks and all).
Cook the Couscous
3
  • Zest and quarter the lemon.
  • Add the couscous, lemon zest and ¼ tsp salt (double for 4p) to a medium bowl.
  • Pour in 200ml boiling water (500ml for 4p).
  • Give it a stir, cover with a plate or cling film and leave aside for 10 mins (or until ready to serve).
  • Once ready, stir the grated carrot through the couscous. Season to taste with salt and pepper.
Make the Garnish
4
  • Meanwhile, mix a drizzle of oil with the juice of half the lemon wedges in a large bowl.
  • Add the chilli flakes (use less if you don't like spice), garlic and chopped parsley.
  • Stir to combine and season to taste with salt and pepper.

TIP: Use a blender if you'd like a smoother consistency.

Fry the Chicken
5
  • Place a large pan over medium-high heat with a drizzle of oil.
  • Once the oil is hot, add the chicken and season with salt and pepper.
  • Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
Finish and Serve
6
  • When everything's ready, fluff up the couscous with a fork and divide between bowls. 
  • Top with tomatoes and cooling cucumber.
  • Finish with the diced chicken and a drizzle of the chimichurri sauce. 
  • Serve with remaining lemon wedges on the side for squeezing over.