Oriental Chicken Bowl

Ingredients

• 0.5 bundle arugula (40 g)
• 400 g chicken breast fillet
• 4 tbsp olive oil
• ground coriander
• Cumin powder
• sumac
• Salt
• Pepper
• 300 g Couscous
• 240 g chickpeas (drained weight; canned)
• 0.5 pomegranate
• 1 bunch parsley (20 g)
• 0.5 bundle mint (10 g)
• 100 g Feta
• 300 g Yogurt (3.5% fat)
• 1 red chili pepper
• 1 Garlic clove
• 3 tbsp Lemon juice

Instructions

1. 1.

   Wash arugula, dry and cut into smaller pieces.

2. 2.

   Pat chicken dry and cut into bite-sized pieces. Place in a bowl, mix with 2 tbsp oil and season with ground coriander, cumin, sumac, salt, and pepper. Cook the chicken in a pan without extra fat over medium heat until browned on all sides.

3. 3.

   Meanwhile, prepare couscous according to package instructions. Drain chickpeas, rinse with cold water, let them dry well, place in a bowl and season with salt, pepper, coriander, and cumin. Remove cooked chicken from the pan. Heat remaining oil in the pan and roast chickpeas over medium heat, stirring occasionally.

4. 4.

   Meanwhile, deseed the pomegranate and set aside 2 tbsp of seeds. Wash parsley and mint, shake dry, and finely chop. Fold the pomegranate seeds, parsley, and mint into the couscous.

5. 5.

   For the sauce, crumble feta and mix with yogurt in a bowl. Clean, wash, and finely chop the chili pepper. Peel garlic, finely chop, and add to the yogurt mixture along with the chili. Season with salt, pepper, and lemon juice.

6. 6.

   Distribute couscous onto bowls. Arrange chicken and chickpeas on top. Garnish with yogurt sauce, remaining pomegranate seeds, and arugula.