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Citrus and chicken winter bliss bowl
Citrus and chicken winter bliss bowl
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Tangy grapefruit, savory sweet potatoes, and tender chicken create a vibrant and satisfying salad bowl. Ideal for any meal.
Ingredients:
  • 3 thin sweet potatoes, cut into wedges
  • 36.40 gm extra virgin olive oil
  • 3 tsp fennel seeds
  • 1/2 x 140g bag chopped kale
  • 3 chicken breast fillets
  • 2 x 250g packets microwave brown rice and chia seed
  • 20.00 ml white wine vinegar
  • 13.40 gm golden syrup
  • 2 ruby red grapefruit, peeled, sliced
  • 1 orange, peeled, sliced
  • 1 lemon, peeled, sliced
  • 62.50 ml pitted Sicilian olives
  • Greek-style yoghurt to serve
  • Fresh mint leaves, to serve
Instructions:
  • Preheat your oven to 220C (200C fan-forced) and line a large baking tray with baking paper.
  • - Arrange the sweet potato on the tray and generously drizzle with 1 tablespoon of oil. Sprinkle evenly with 2 teaspoons of fennel seeds and season with salt and pepper. Bake for 20 minutes until just shy of tender. - Then, add the kale to the tray and continue baking for another 10 minutes until the kale begins to crisp and the sweet potato is perfectly tender.
  • Brush the chicken with the remaining 2 teaspoons of oil and season with salt and pepper. Heat a chargrill pan over medium heat and cook the chicken for 4 to 5 minutes on each side until browned and fully cooked. Transfer the chicken to a plate, cover with foil, and let it rest for 5 minutes before thickly slicing it.
  • Cook rice according to package instructions.
  • Combine the remaining oil with vinegar, golden syrup, and the rest of the fennel seeds. Season the mixture with salt and pepper.
  • In individual bowls, arrange sweet potato, kale, chicken, grapefruit, orange, lemon, and olives. Drizzle with dressing, top with yogurt, and garnish with fresh mint leaves before serving.

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