New Recipe: Dukkha Chicken Nourish Bowl

This is one of my favourite ways to use leftover rice to ensure I am consuming resistant starch on a regular basis. Of course if you haven’t got any pre-prepared rice you can cook according to the packet instructions and still enjoy this delicious, simple and nutrient dense meal. 

Ingredients (Serves 2)

  • 300g free range chicken thigh fillets
  • 3 tablespoons cold-pressed extra virgin coconut oil
  • 4 tablespoons dukkha
  • 1 cup pumpkin, diced into cubes
  • 1 cup spinach, roughly chopped
  • 1 cup red cabbage, shredded
  • 250g cherry tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 1 avocado, sliced
  • 1 cup white basmati rice, ideally cooked & cooled
  • Salt & pepper, to taste
  • Sesame seeds, to garnish

Easy Hummus Dressing

  • 1/4 cup hummus
  • 1 teaspoon djon mustard
  • 1 lemon, juiced
  • 2 tablespoons extra virgin olive oil


  1. Preheat the oven to 200°C and line a baking tray with baking paper.
  2. Coat chicken in 1 tablespoon of melted coconut oil and press dukkha onto each piece of chicken. Heat 1 tablespoon oil on a frypan over medium heat and cook for 5-6 minutes on each side or until cooked through. Set aside and slice once cool enough to handle.
  3. Coat pumpkin in remaining oil and season with salt and pepper. Lay onto baking tray and cook for 20-25 minutes or until pumpkin turns golden and crispy on the edges.
  4. Combine all dressing ingredients in a small bowl and whisk to combine.
  5. Place rice, spinach, cabbage, cherry tomatoes, onion and avocado into 2 separate bowls, followed by roasted pumpkin and chicken.
  6. Drizzle with dressing and sprinkle with sesame seeds to serve.

Recipe developed and image shot by Elyse Lagos from Captured Wellness.

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