A filling and nutritious warm salad (you can serve it cold too!)
Spiced chicken, seasoned with cumin, sumac, garlic, cinnamon, coriander and a few other goodies, chilli-flecked couscous, hummus and paprika-fried chickpeas. So gooood!
I’m a big fan of filling, hearty, flavourful salad. Especially warm salads!
This one has lovely spicy chunks of juicy chicken, those crispy chickpeas and spiced cous cous for the warm part, then lots of leaves, creamy hummus, crispy radish and fresh sweet tomatoes too.
Not forgetting some griddled flatbreads to pile up with chicken and scoop up the hummus.
It’s also great served cold – for packed lunches and meal prep.
Table of Contents
How to make it
***Full recipe with detailed steps in the recipe card at the end of this post***
- Make the couscous by mixing it in a jug with the seasonings, then cover with boiling water, stir, cover, then let it sit for 5 minutes and then fluff with a fork.
- Place the chicken and marinade ingredients in a bowl, and mix until coated, cover and marinate in the fridge. When you’re ready to cook, fry the chicken in a dry pan until cooked throughout.
- Add oil, chickpeas and chickpea seasonings to the pan.
- Fry until the chickpeas are warmed through and slightly golden.
- Assemble the bowls, add the couscous, salad leaves, chickpeas, flatbreads, chicken and dollop a spoonful of humous on top. Top with sliced spring onions and arrange the radish slices and tomatoes on top. Sprinkle with a good pinch of chilli flakes and the chopped parsley, then serve.
Pro Tip
You can prepare the chicken a day ahead and leave to marinate in the fridge overnight so it really soaks up all those flavours!
If you wanted to cook the chicken and/or the chickpeas in the air fryer, I’ve given some instructions in the recipe card below.
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Pin It🍽️ What to serve it with
- I like to serve this with toasted Homemade Flatbreads
- If you want to change it up a little bit, you can top it with Marinated Onions, Roasted Radishes, or Tomato and Onion Salad.
Lot’s of mouth-watering flavours – this Spicy Chicken Nourish Bowl is like a buffet in a bowl!
🍲 More mouth-watering bowl-food-meals
? Frequently Asked Questions
Yes! Brush a little oil into you air fryer basket and place the marinated chicken into the air fryer basket, in a single layer. Cook at 200C/400F for 13-15 minutes, until cooked throughout. Give it a shake halfway through cooking.
Yes! I would recommend doing these before the chicken. Brush a little oil into you air fryer basket and add the oil, along with the spices to the chickpeas. Toss to coat. Place the spiced chickpeas into the air fryer basket, in a single layer. Cook at 200C/400F for 8-10 minutes, until crisp. Give it a shake halfway through cooking.
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Spicy Chicken Nourish Bowl
Ingredients
- 500 g (1.1 lbs) chicken breast chopped into bite size chunks
- ½ tsp black pepper
- ½ tsp salt
- 2 tsp cumin
- ½ tsp cinnamon
- 1 tsp ground coriander
- 1 tsp paprika
- zest and juice of 1 lemon
- 4 garlic cloves peeled and minced
- 1 tsp sumac
- 45 ml (3 tbsp) olive oil
- 150 g (3/4 cups) uncooked couscous
- ½ tsp chilli flakes
- 400 ml (1 2/3 cups) boiling water
- 400 g (14 oz) tin chickpeas drained and rinsed
- 1 tsp smoked paprika
- 80 g (2 packed cups) mixed baby salad leaves
- 2 flatbreads toasted/griddled and sliced into quarters
- 4 heaped tbsp hummus
- 2 spring onions sliced into thin strips
- 4 radishes thinly sliced
- 12 cherry/grape tomatoes sliced in half
- 2 tbsp chopped fresh parsley
Instructions
- Place the chopped chicken in a bowl with the pepper, salt, 1 tsp of the cumin, cinnamon, coriander, paprika, lemon juice, 3 of the crushed garlic cloves, sumac, and all but 1 tsp of the olive oil. Mix, cover, and refrigerate for 1-2 hours (up to overnight).500 g (1.1 lbs) chicken breast, ½ tsp black pepper, ½ tsp salt, 2 tsp cumin, ½ tsp cinnamon, 1 tsp ground coriander, 1 tsp paprika, zest and juice of 1 lemon, 4 garlic cloves, 1 tsp sumac, 45 ml (3 tbsp) olive oil
- When ready to cook, heat a large griddle or frying pan on a high heat and add in the chicken pieces to the dry pan. Cook for 6-8 minutes, turning occasionally, until cooked through and no longer pink in the middle.
- Whilst the chicken is cooking, make the couscous. Add the couscous to a large jug with a pinch of salt and pepper, the lemon zest, the remaining crushed clove of garlic, a pinch of the chilli flakes, and the boiling water. Stir, cover, and leave to sit for 5 minutes, then fluff with a fork.150 g (3/4 cups) uncooked couscous, ½ tsp chilli flakes, 400 ml (1 2/3 cups) boiling water
- Next, add the remaining 1 tsp of olive oil to a small frying pan. Add the chickpeas, the remaining 1 tsp of cumin, the smoked paprika, and a pinch of salt and pepper. Cook over a high heat, stirring regularly for 5 minutes, until the chickpeas are warmed through and slightly golden. Turn off the heat.400 g (14 oz) tin chickpeas, 1 tsp smoked paprika
- Now it’s time to assemble. Divide the couscous between four bowls. Add the salad leaves, chickpeas, and flatbread slices. Place the cooked chicken on top, then spoon on the hummus. Sprinkle on the sliced spring onions and arrange the radish slices and tomatoes on top. Sprinkle with a good pinch of chilli flakes and the chopped parsley, then serve.80 g (2 packed cups) mixed baby salad leaves, 2 flatbreads, 4 heaped tbsp hummus, 2 spring onions, 4 radishes, 12 cherry/grape tomatoes, 2 tbsp chopped fresh parsley
Notes
Nutritional Information is per serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Marinated the chicken overnight and air fried the chickpeas.We all polished it off and the kids loved it too.Filling and very tasty and a nice change to curries and spag bowls it’s a fab keeper recipe for any time of year (i reckon bbqing the chicken would make it immense).
Really nice. Made my own hummous and added pomegranate seeds as well.
Great recipe. We really enjoyed it.
Don’t know about fall but it was 30c/86f today and this was perfect being a strong believer that spicy heat no matter what the strength relieves the oppression of external heat.
Did as is though i think my particulat chilli flakes are pretty hot and just added a pot of sour cream to the table for people to help themselves,just so nice.Think i’m going to mix and match this with the chicken and quinoa salad bowl next time either of which or a combo of the two would be brilliant for a bbq.
Excellent thanks.👍👍👍
I have been using this recipe for over 2 years or so and it’s my go to for chicken thighs. I love the spices although I don’t put much heat in it since I can’t handle spicy. I also make the seasoning in bulk so I can use it often. Best recipe honestly!