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Marinated Chicken Bowl with Spiced Pumpkin & Creamy White Bean Hummus

Another super simple, meal-prep friendly recipe! Succulent marinated chicken breast is paired with wedges of spiced pumpkin, crumbled feta, pickled onion, some greens for good measure and a very creamy white bean hummus, which I think could be better than chickpea hummus, but I’ll let you be the judge! I strongly suggest allowing the chicken to marinate for 24 hours to ensure a super succulent and moist chicken breast (yes it’s possible).

The benefits: this bowl is high in protein and fibre, yet lower on the carb side. Pumpkin is also an excellent source of beta-carotene for all things ‘big brain energy’ and nice glowy skin.

Lunch

Dinner

A Little Longer

Serves 2

Prep Time 5 Mins

Cook Time 40 Mins

Ingredients

Method

340g skinless chicken breast
6 cloves garlic
1 sprig fresh rosemary
Juice and zest of 1 lemon
¼ cup extra virgin olive oil + 2 tablespoons
½ a large Jap pumpkin, cut into 2cm thick wedges
1 teaspoon ras el hanout
2 cups rocket
⅓ cup Greek style feta, crumbled
¼ cup pickled red onion
Salt
Black pepper

Creamy White Bean Hummus

400g tinned white beans, drained
2 tablespoons tahini
1 clove garlic, peeled and crushed
1 teaspoon salt
2 tablespoons extra virgin olive oil

Method

1
Marinate the chicken - season the chicken well with salt and pepper, then transfer into a deep dish. Combine the garlic, rosemary, lemon juice, lemon zest and ¼ cup of extra virgin olive oil in a mortar and pestle. Gently bash to combine, just bruising the garlic. Pour marinade over the chicken and cover with cling film. Transfer to the fridge to marinate for at least 4 hours, or ideally up to 24 hours.
2
Preheat the oven to 200 degrees celsius and line a baking tray with greaseproof paper. Place the pumpkin onto the tray and drizzle with two tablespoons of olive oil. Add the ras el hanout and season with a little salt. Give everything a good toss, then transfer into the oven to bake for approximately 25 minutes, or until the pumpkin is just soft. Set aside.
3
Take the chicken out of the fridge and allow it to come back down to room temperature before cooking. Remove from the marinade, discarding any excess oil. Heat a large non-stick or stainless steel pan over a high heat. Once hot, add the chicken breast, searing for 1 minute on both sides until golden. Remove from the pan and place onto the baking tray with the pumpkin. Cover with aluminium foil to create a tight seal and place everything back into the oven for 12-15 minutes, depending on thickness of the breasts. Once chicken breast is just cooked through, remove the tray from the oven and let it rest for 7 minutes before slicing into thin strips.
4
Meanwhile, make the white bean hummus by combining all ingredients into a food processor and blending until smooth and creamy. Set aside in the fridge.
5
Assemble the bowl - smear a thick layer of white bean hummus across the base of a shallow bowl, followed by the wedges of pumpkin and a handful of rocket. Add some slices of chicken, topping with the feta, pickled onion and a drizzle of extra virgin olive oil.