Name: Wild Rice Bowl with Indian-Spiced Chicken
Total time: PT30minutes
Yield: 2
Ingredients: 4 tbsp Greek yogurt; 15g coriander; 30g mint; Sea salt and black pepper; A splash of water; 100g green beans; 1 tbsp harissa paste; 10g butter, melted; 2 chicken breasts, diced; 1 tbsp olive oil; 1 tbsp ground cumin; 1 tbsp curry powder; 1 tsp chilli powder; Sea salt and black pepper; 1 pouch Merchant Gourmet Jumbo Chickpeas; 1 tbsp olive oil; 1 tsp smoked paprika; ½ tsp chilli powder; ½ tsp ground cumin; Sea salt and black pepper; 1 cucumber, diced; 200g cherry tomatoes, halved; 1 small white onion, finely sliced; 15g parsley, roughly chopped; A few mint leaves, roughly chopped; Sea salt; 1 pouch Merchant Gourmet Brown, Red & Wild Rice; Pickled vegetables, such as radishes or celery; 1 lime, cut into wedges; Fresh parsley and mint

Wild Rice Bowl with Indian-Spiced Chicken

Our Brown, Red & Wild Rice is layered with spiced grilled chicken, crispy roasted chickpeas, harissa green beans and a vibrant herb yogurt in this flavour-packed rice bowl. Finished with a fresh tomato and cucumber salad, plenty of herbs and tangy pickles, it's a colourful, high-protein dinner that's bursting with texture and bold flavours.

Place the cucumber, cherry tomatoes, white onion, parsley and mint in a bowl. Season with a pinch of salt, toss together and set aside to lightly pickle while you prepare the remaining ingredients.
Add the coriander, mint, Greek yogurt, a pinch of sea salt and black pepper, and a splash of water to a blender. Blend until smooth, then refrigerate until ready to serve.
Cook the green beans in a saucepan of salted boiling water for 3–4 minutes until tender. Drain and toss with the harissa and melted butter.
Preheat the grill to high. In a bowl, combine the chicken with the olive oil, cumin, curry powder, chilli powder, sea salt and black pepper. Thread onto skewers and grill for 10–12 minutes, turning occasionally, until cooked through and lightly charred.
Meanwhile, toss the Merchant Gourmet Jumbo Chickpeas with the olive oil, smoked paprika, chilli powder, cumin, sea salt and black pepper. Cook in an air fryer at 200°C for 10–12 minutes, or until golden and crisp.
Heat the Merchant Gourmet Brown, Red & Wild Rice according to the pack instructions.
Divide the rice between two bowls and arrange the harissa green beans, tomato and cucumber salad, crispy chickpeas and grilled chicken on top.
Finish with spoonfuls of herb yogurt, pickled vegetables, a squeeze of lime juice, fresh herbs and a pinch of chilli flakes before serving.