Poultry

Curry Chicken Bowl

Ingredients

• Chicken breast (baked with curry) — 120 g
• Chickpeas (cooked or canned, rinsed) — 100 g
• Cauliflower (roasted) — 150 g
• Fresh spinach or mixed greens — 40 g
• Olive oil — 7 g (approx. 1.5 tsp)
• Curry powder — 3 g
• Lemon juice — 1 tsp (for dressing the greens)
• Salt, garlic powder, paprika — to taste

Instructions

1. 1Preparation. Preheat the oven to 200 °C (400 °F).
2. 2Roasting (chicken and cauliflower). Cut the chicken breast into medium-sized cubes. Cut the cauliflower into small florets. In a bowl combine the chicken and cauliflower. Add half of the olive oil (3.5 g), curry powder, garlic powder, paprika, and salt. Toss well to coat. Spread evenly on a parchment-lined baking sheet and roast for 15–20 minutes until golden brown and cooked through.
3. 3Chickpeas. If using canned chickpeas, rinse them thoroughly with cold water in a strainer to remove excess sodium and starch.
4. 4Assembly. Place the fresh spinach at the bottom of the bowl. Drizzle with lemon juice and the remaining olive oil (3.5 g). Arrange the hot roasted chicken, spiced cauliflower, and chickpeas in separate sections over the greens.
5. 5Serving. Garnish with fresh cilantro if desired (calories not counted).