Moroccan-Style Chicken, Lentil & Grilled Pepper Grain Bowls

Ingredients

• 150g boneless chicken thighs or breast
• 65g dried grains, bulgur or couscous
• 50g cooked lentils
• ¼ onion, finely diced
• 1 carrot, grated or diced
• ½ pepper, sliced
• ¼ courgette, diced
• ½ garlic clove
• 5ml olive or rapeseed oil
• ½ tsp mild paprika
• ½ tsp ground cumin
• small pinch ground cinnamon
• 80ml water
• 45g plain full-fat yoghurt
• 3g fresh mint or parsley

Method

1. Cook the grains according to packet instructions. Stir through cooked lentils and keep warm.
2. Heat oil in a pan. Add onion, carrot, pepper and courgette. Cook for 6–8 minutes until soft.
3. Add garlic, paprika, cumin and cinnamon. Stir for 30 seconds.
4. Add chicken and cook for 5–6 minutes, turning until sealed.
5. Add water, cover loosely and simmer for 12–15 minutes until the chicken is fully cooked and the vegetables are soft.
6. Remove baby and toddler portions before adding adult salt, chilli or stronger seasoning.
7. Serve chicken and veg over the grain-lentil base with yoghurt and mint or parsley.