Spicy herbed chicken bowl

By Vijaya Selvaraju
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  • 4 boneless skinless Chicken Breasts, butterflied
  • 3/4 cup, packed fresh Coriander
  • 3/4 cup, packed fresh Dill
  • Juice of 1 Lemon
  • 1/4 Nutmeg, grated
  • 1 Scotch Bonnet Chilli
  • 2 Cloves Garlic
  • 2 inches Ginger
  • 1/3 cup, Olive Oil
  • Salt and Pepper to Taste


  • 1 cup, Greek Yogurt
  • 3 tablespoons, Harissa (or your favourite Hot Sauce)
  • Juice and Zest of 1/2 Lemon
  • 1 Garlic Clove, finely grated
  • Salt and Pepper to Taste


  • 1.5 cups, seeded and diced Plum Tomatoes
  • 1.5 cups, seeded and diced English Cucumbers
  • 1 cup, Roasted Corn Kernels
  • 1/2 cup, thinly sliced Radishes
  • 1/4 cup, fresh chopped Dill
  • Juice of 1.5 Lemons
  • 1/2 cup, Olive Oil
  • Salt to taste


  • Cooked Couscous
  • Pomegranate Seeds


  1. Preheat oven to 450 degrees.
  2. Combine Coriander, Dill, Lemon Juice, Nutmeg, Chillis, Garlic, Ginger, Olive Oil, Salt and Pepper in a blender. Whiz until completely smooth.
  3. Pour blended mixture over Chicken Breasts and mix until well coated. Allow to marinate for a minimum of 30 minutes up to overnight.
  4. Place chicken on a lined baking tray, ensuring to space them apart. Place in oven and bake for 30 minutes, flipping the chicken once during bake time.
  5. Allow to rest for 10 minutes, and chop into small pieces.
  6. Combine all ingredients for Sauce and Salad respectively and keep aside.
  7. To assemble, create a base of Couscous in a bowl, and top with chopped Chicken, Salad, a drizzle of Sauce, and a scattering of Pomegranate Seeds.


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