| Prep time | Cook time | Servings |
| 30mins | 30mins | 4 |
Ingredients
| For the marinade: | For the bowl: |
|
2 cloves minced garlic Zest of 1 lemon Juice of 1 lemon 1 Tbsp finely chopped parsley 1 Tbsp finely chopped coriander 1 tspn paprika 2 Tbsp olive oil Salt & pepper |
1/2 cup (dry) grain of choice- I used millet 1 tsp chicken stock powder 500g Skinless, boneless chicken thighs 1 – 2 orange kumara sliced ( depending on size ) 2 Tbsp olive oil ½ bag fresh spinach leaves 1 punnet cherry tomatoes cut in half 1 avocado sliced ½ cup pomegranate seeds 2 Tbsp hemp seeds (optional) Salt & pepper |
Recipe
1. Combine all the ingredients for your marinade, ensuring it's well-mixed. Massage this flavorful blend onto your chicken thighs, allowing them to marinate ideally overnight or for at least 1-2 hours.
2. Heat your oven to 180 degrees. Arrange your marinated chicken thighs in an oven-proof baking dish and bake for 20-25 minutes.
3. On a separate tray, lay out your sliced kumara, drizzling them with olive oil. Roast these delightful slices for approximately 20 minutes.
4. Time to cook your grains following the instructions on the packet. For millet, rinse it in cold water, then add it to a pot with 1 cup of water and chicken stock powder. Cover, bring it to a boil, and then let it simmer for 15 minutes.
5. While everything is cooking away, prep the remaining veggies. Once your chicken and grains are ready, slice the chicken and arrange all components in a generous bowl.
For an extra zing, I paired this dish with a lemon, garlic, and herb dressing.
