Preserved Lemon Chicken Bowl with Tender Wheat Berries, Spiced Carrots, and Creamy Feta Dill Sauce
A complete and original lunch bowl featuring golden chicken marinated with preserved lemon and garlic, tender cooked wheat berries, warm spiced roasted carrots, fresh spinach, and a creamy feta dill sauce. It balances brightness, freshness, and texture in one bowl.
Ingredients
- 600 g skinless chicken breast (cut in strips gruesas)
- 40 g preserved lemon (pulpa and peel finely chopped, without semillas)
- 12 g garlic (chopped finely)
- 45 ml olive oil (divided)
- 4 g sweet paprika
- 3 g ground cumin (divided)
- 2 g black pepper (divided)
- 6 g salt (ajustar to taste, divided)
- 220 g wheat berries (enjuagado)
- 900 ml water (for cocer the trigo)
- 400 g carrots (peladas and cut en bastones)
- 1 g ground cinnamon
- 15 ml honey
- 120 g baby spinach
- 120 g feta cheese (desmoronado)
- 160 g plain Greek yogurt
- 8 g fresh dill (chopped)
- 15 ml lemon juice (freshly squeezed)
- 30 g pumpkin seeds (tostadas)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. Preheat the oven to 220 °C / 425 °F. In a medium bowl, mix the chicken with the chopped preserved lemon, half of the garlic, 1 tablespoon olive oil, sweet paprika, 1/2 teaspoon cumin, 1/4 teaspoon black pepper, and 1/2 teaspoon salt. Let it marinate while you prepare the rest.
- 2
2. Place the wheat berries in a pot with the water and 1/4 teaspoon salt. Bring to a boil, reduce the heat, and cook partially covered for 30 to 35 minutes, until tender but still pleasantly chewy. Drain if needed and set aside.
- 3
3. On a sheet pan, toss the carrots with 1 tablespoon olive oil, honey, ground cinnamon, the remaining 1/2 teaspoon cumin, 1/4 teaspoon salt, and the rest of the black pepper. Roast for 20 to 25 minutes at 220 °C / 425 °F, turning halfway through, until golden and tender.
- 4
4. Meanwhile, make the sauce. In a small bowl, mix the feta cheese, Greek yogurt, fresh dill, lemon juice, the remaining garlic, and 1 tablespoon olive oil. Lightly mash the feta with a fork until you get a creamy sauce with some texture.
- 5
5. Heat a large skillet over medium-high heat. Add the remaining 1 tablespoon olive oil and cook the marinated chicken for 6 to 8 minutes, stirring occasionally, until nicely browned and fully cooked through.
- 6
6. To assemble the bowls, divide the baby spinach among the bases and spoon the hot wheat berries on top so the leaves wilt slightly. Add the chicken, roasted carrots, and dollops of feta dill sauce.
- 7
7. Finish each serving with the toasted pumpkin seeds and serve right away.
Chef tips
For extra contrast, add a few more fresh dill leaves at the end or a tiny bit more very finely chopped preserved lemon. For a fluffier texture, spread the cooked wheat berries on a tray for 5 minutes before assembling the bowls.
Substitutions
You can swap the wheat berries for brown rice if preferred, though it would no longer contain gluten. Feta can be replaced with soft goat cheese, and dill with fresh parsley. Honey can be replaced with maple syrup for a different flavor profile.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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