Warm Roasted Lemon Chicken Bowl with Spiced Freekeh, Crispy Brussels Sprouts, and Dill Feta Cream

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a large sheet pan with parchment paper or lightly grease it.

2. 2

   In a bowl, combine the chicken with 15 ml (1 tbsp) olive oil, lemon zest, 30 ml (2 tbsp) lemon juice, 2 minced garlic cloves, 1/2 teaspoon salt, 1/4 teaspoon black pepper, sweet paprika, and red pepper flakes if using. Let it sit while you prepare the rest.

3. 3

   In another bowl, toss the Brussels sprouts with 15 ml (1 tbsp) olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Spread them on one half of the sheet pan. Place the marinated chicken on the other half.

4. 4

   Roast for 22 to 25 minutes at 220 °C / 425 °F, stirring the Brussels sprouts and turning the chicken halfway through, until the sprouts are browned and the chicken is cooked through.

5. 5

   Meanwhile, heat the remaining 15 ml (1 tbsp) olive oil in a medium saucepan over medium heat. Add the red onion and cook for 2 to 3 minutes. Stir in the remaining 2 minced garlic cloves, cumin, and ground coriander, and cook for 30 seconds until fragrant.

6. 6

   Add the rinsed freekeh and stir for 1 minute to coat it in the spices. Pour in the chicken broth, add 1/4 teaspoon salt, and bring to a boil. Lower the heat, cover, and cook for 18 to 20 minutes until the freekeh is tender and the liquid is absorbed. Turn off the heat and let it rest for 5 minutes.

7. 7

   For the cream, mix the feta cheese, Greek yogurt, fresh dill, and 15 ml (1 tbsp) lemon juice until thick and creamy. For a smoother texture, mash thoroughly with a fork or blend briefly.

8. 8

   Fluff the freekeh with a fork. Divide it among 4 bowls and top with the roasted chicken and crispy Brussels sprouts.

9. 9

   Finish each bowl with a generous spoonful of dill feta cream. Serve warm.