A satisfying, nutritious warm salad (equally delicious served cold). Spiced chicken seasoned with cumin, sumac, garlic, cinnamon and coriander, chilli-flecked couscous, creamy hummus and paprika-fried chickpeas — so good!
I love a hearty, flavour-packed salad, especially when it’s warm. This bowl combines juicy, spiced chicken, crisp, paprika-kissed chickpeas and fragrant couscous for the warm elements, then fresh salad leaves, creamy hummus, crunchy radish and sweet cherry tomatoes to balance everything.
Griddled flatbreads make great scoops for the chicken and hummus.
It also holds up well served cold for lunches and meal prep.
Table of Contents
- How to make it
- Pro Tip
- 🍽️ What to serve it with
- 🍲 More mouth-watering bowl-food-meals
- ? Frequently Asked Questions
- Spicy Chicken Nourish Bowl Recipe
How to make it
Full recipe and detailed steps are in the recipe card at the end of this post.
- Make the couscous: place couscous, seasonings and boiling water in a jug, cover and leave for 5 minutes, then fluff with a fork.
- Marinate the chicken: toss the chicken with the marinade ingredients, cover and chill. When ready, fry the chicken in a dry pan until cooked through.
- Heat oil in a small pan, add chickpeas and the chickpea seasoning.
- Cook until chickpeas are warmed and slightly golden.
- Assemble the bowls: add couscous, salad leaves, chickpeas, flatbread and chicken. Dollop hummus, top with spring onions, arrange radish and tomato, then finish with chilli flakes and chopped parsley.
Pro Tip
Marinate the chicken a day ahead and refrigerate overnight so the flavours deepen.
If you prefer the air fryer, see the recipe card for timings for both chicken and chickpeas.
🍽️ What to serve it with
- I like toasted flatbreads to scoop up the hummus and chicken.
- For variety, top with marinated onions, roasted radishes, or a simple tomato and onion salad.
Lots of bold flavours — this Spicy Chicken Nourish Bowl is a complete meal in one bowl.
🍲 More mouth-watering bowl-food meals
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Salmon Sushi Bowl
Asian
Vietnamese-style Caramelized Minced Beef Rice Bowls
Dinner
Seared Steak Poke Bowl
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Vegetarian Buddha Bowls with Spicy Peanut Sauce
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Falafel Salad Bowl with Creamy Feta Dip
? Frequently Asked Questions
Yes. Lightly oil the air fryer basket and place the marinated chicken in a single layer. Cook at 200°C (400°F) for 13–15 minutes, shaking halfway, until fully cooked.
Yes. Do the chickpeas before the chicken. Toss drained chickpeas with a little oil and the spices, then air fry at 200°C (400°F) for 8–10 minutes, shaking once, until crisp.
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Spicy Chicken Nourish Bowl
15 mins
10 mins
25 mins
Ingredients
- 500 g (1.1 lbs) chicken breast, chopped into bite-size chunks
- ½ tsp black pepper
- ½ tsp salt
- 2 tsp cumin (divided)
- ½ tsp cinnamon
- 1 tsp ground coriander
- 1 tsp paprika
- Zest and juice of 1 lemon
- 4 garlic cloves, peeled and minced (divided)
- 1 tsp sumac
- 45 ml (3 tbsp) olive oil (divided)
- 150 g (3/4 cup) 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, halved
- 2 tbsp chopped fresh parsley
Instructions
- Place the chicken in a bowl with pepper, salt, 1 tsp cumin, cinnamon, coriander, paprika, lemon juice, 3 crushed garlic cloves, sumac and all but 1 tsp of the olive oil. Mix, cover and refrigerate for 1–2 hours or overnight.
- When ready, heat a large griddle or frying pan on high and add the chicken to the dry pan. Cook 6–8 minutes, turning occasionally, until cooked through.
- While the chicken cooks, make the couscous: put couscous in a large jug with a pinch of salt and pepper, lemon zest, the remaining crushed garlic, a pinch of chilli flakes and the boiling water. Stir, cover and leave 5 minutes, then fluff with a fork.
- Add the remaining 1 tsp olive oil to a small frying pan. Add chickpeas, the remaining 1 tsp cumin, smoked paprika and a pinch of salt and pepper. Cook over high heat, stirring for about 5 minutes until warmed and slightly golden. Turn off the heat.
- To assemble, divide couscous between four bowls. Add salad leaves, chickpeas and flatbread slices. Top with the cooked chicken and spoon on hummus. Scatter spring onions, arrange radish and tomatoes, then finish with chilli flakes and chopped parsley. Serve immediately.
Notes
Nutritional information is per serving.
Nutrition
Nutrition information is an approximation and should be used as a guide.
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