This hearty chicken grain bowl with roasted mushroom hummus and fresh herbs is as delicious as it is healthy. It’s perfect for meal prep: eat it hot and fresh for dinner, then serve it cold as a shredded chicken salad for lunch the next day.
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Got leftovers?
To eat this as a lovely lunch the next day, store your leftover hummus in a container. Shred the leftover chicken and toss with the remaining herbs and mixed grains, then add into a box and place both in the fridge. Serve the herby shredded chicken salad with a wedge of lemon and some hummus.
To eat this as a lovely lunch the next day, store your leftover hummus in a container. Shred the leftover chicken and toss with the remaining herbs and mixed grains, then add into a box and place both in the fridge. Serve the herby shredded chicken salad with a wedge of lemon and some hummus.
Serves
4
Bone-In Skin-On Chicken Thigh
Cooked Mixed Grains
Fresh Parsley
Fresh Dill
Fresh Mint
Lemon
Cold Unsalted Butter
Olive Oil
FOR THE HUMMUS:
Hummus
Mushroom
White Miso
Got leftovers?
To eat this as a lovely lunch the next day, store your leftover hummus in a container. Shred the leftover chicken and toss with the remaining herbs and mixed grains, then add into a box and place both in the fridge. Serve the herby shredded chicken salad with a wedge of lemon and some hummus.
To eat this as a lovely lunch the next day, store your leftover hummus in a container. Shred the leftover chicken and toss with the remaining herbs and mixed grains, then add into a box and place both in the fridge. Serve the herby shredded chicken salad with a wedge of lemon and some hummus.
Serves
4
Bone-In Skin-On Chicken Thigh
Cooked Mixed Grains
Fresh Parsley
Fresh Dill
Fresh Mint
Lemon
Cold Unsalted Butter
Olive Oil
FOR THE HUMMUS:
Hummus
Mushroom
White Miso
Unlock Mob Premium
Got leftovers?
To eat this as a lovely lunch the next day, store your leftover hummus in a container. Shred the leftover chicken and toss with the remaining herbs and mixed grains, then add into a box and place both in the fridge. Serve the herby shredded chicken salad with a wedge of lemon and some hummus.
To eat this as a lovely lunch the next day, store your leftover hummus in a container. Shred the leftover chicken and toss with the remaining herbs and mixed grains, then add into a box and place both in the fridge. Serve the herby shredded chicken salad with a wedge of lemon and some hummus.
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Step 1.
Heat the oven to 220°C fan.
Step 2.
Slice the mushrooms into 1cm thick slices and place them onto one half of a baking tray with a drizzle of oil. Season with salt and pepper.
Step 3.
Season the chicken thighs with salt and pepper, then place them skin side down into a frying pan. Set the pan over a medium-high heat and cook for 10-15 mins until the skin turns golden brown. Transfer the thighs, skin side up, to the empty part of the mushroom tray. Slide into the oven to roast for 20-25 mins, until golden brown and the chicken is cooked through.
Step 4.
Meanwhile, pick the mint, dill and parsley leaves. Discard the mint stems and thinly slice the dill and parsley stalks. Add the leaves and stalks into a bowl of ice water.
Step 5.
Once the mushrooms are roasted, get them into a food processor with the hummus and miso and blitz together until smooth and incorporated. Or, use a sharp knife to finely mince the mushrooms by hand then transfer to a bowl and stir through the hummus and miso. Add a splash of water if it's too thick.
Step 6.
Tip all the juices from the chicken and mushroom tray into the empty frying pan and set it over a medium heat. Bring the juices to the boil then turn the heat down and stir through the cold butter. Season with lemon juice, salt and pepper, if needed. If the sauce is too thick, add a splash of water.
Step 7.
Drain and dry the herbs then toss them with a drizzle of olive oil.
Step 8.
Reheat the grains and serve them up along one side of each plate. Spread a dollop of mushroom hummus over the other side of the plate then top with the chicken thighs and herb salad. Finish with a wedge of lemon.
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