Sagely is a tool to help you avoid allergens, not a guarantee, and it can miss them. You decide what goes in your food, so always check the ingredients and packaging yourself.
Ingredients
Chicken
- 4 × 180g skinless chicken breasts
- 2 tbsp olive oil
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1 tsp sea salt
- ½ tsp black pepper
Grains and vegetables
- 200 g quinoa
- 400 ml vegetable stock
- 2 medium zucchini, cut into 2cm chunks
- 1 large red capsicum, cut into 3cm pieces
- 200 g broccoli florets
- 1 red onion, cut into 2cm wedges
- 2 tbsp olive oil
- ½ tsp sea salt
- ¼ tsp black pepper
Tahini dressing
- 80 ml tahini
- 60 ml lemon juice
- 2 tbsp water
- 1 clove garlic, minced
- ½ tsp cumin
- ¼ tsp sea salt
Finish
- 100 g rocket
- 60 g pomegranate seeds
- 30 g pumpkin seeds, toasted
Method
Prepare
Pat chicken breasts dry with paper towel. In a small bowl, combine smoked paprika, garlic powder, cumin, salt, and pepper.
Rub chicken breasts evenly on both sides with the spice mixture and 2 tbsp olive oil. Set aside at room temperature for 10 minutes.
In a separate bowl, toss zucchini, capsicum, broccoli, and red onion with 2 tbsp olive oil, salt, and pepper.
Cook chicken and vegetables
Preheat oven to 200°C fan-forced.
Heat a large non-stick frying pan over medium-high heat. Cook chicken for 4–5 minutes each side until golden and internal temperature reaches 74°C, about 12–14 minutes total. Transfer to a plate to rest for 5 minutes, then slice into strips.
Spread vegetables on a large baking tray in a single layer. Roast for 25–30 minutes, stirring halfway through, until deeply caramelised and tender.
Cook quinoa
Rinse quinoa under cold running water for 1 minute. In a large saucepan, bring vegetable stock to a boil over high heat.
Add quinoa, stir once, and reduce heat to low. Cover and simmer for 15 minutes until liquid is absorbed and grain is tender with a visible white germ. Remove from heat, cover, and let stand 5 minutes. Fluff with a fork and season with a pinch of salt if needed.
Make tahini dressing
In a bowl, whisk tahini, lemon juice, and water until smooth and creamy—it will seize at first, but continue whisking until it comes together.
Stir in minced garlic, cumin, and salt. Taste and adjust seasoning. The dressing should be pourable but coat a spoon.
Assemble bowls
Divide cooled quinoa evenly among 4 meal prep containers (about 200g each).
Top each with roasted vegetables, sliced chicken, and a small handful of rocket.
Sprinkle each bowl with pomegranate seeds and toasted pumpkin seeds.
Pour tahini dressing into 4 small jars or bottles (60ml each) and pack separately, or drizzle 3 tbsp over each bowl if storing combined.
Store
Cover containers with lids and refrigerate immediately. Bowls stay fresh for 4 days.
If packing dressing separately, reheat bowls in microwave for 60–90 seconds before eating, or eat cold. Drizzle dressing over just before eating.
