• 190g Chicken Thigh Chicken Thigh, skinless, roasted
• 255g brown rice Brown Rice, boiled
• 80g cauliflower Cauliflower, boiled
• 80g butternut squash Butternut Squash, roasted
• 20g harissa paste Harissa Paste
• 10g lemon juice Lemon Juice
• 50g greek yoghurt Greek Yoghurt, 0% fat
• 10g olive oil Olive Oil
• 30g pomegranate seeds Pomegranate Seeds
• fresh mint

1. 1

   Prep everything first: wash and trim the cauliflower and butternut squash, then measure out the sauce ingredients.

2. 2

   Simmer the brown rice in plenty of water for 25 minutes until tender, then drain.

3. 3

   Toss the chicken thighs in half the sauce and roast at 200°C (180°C fan) for 22-25 minutes, until caramelised at the edges and cooked through.

4. 4

   Loosen the harissa with lemon juice and brush it over the protein before cooking. Swirl a little extra harissa through the yoghurt to serve.

5. 5

   Meanwhile, steam or stir-fry the cauliflower and butternut squash for 3-5 minutes until just tender with a little bite.

6. 6

   Build the bowl: brown rice first, then the veg and chicken thigh, spooning over any remaining sauce. Finish with the fresh mint.

7. 7

   Bulking upgrade: add the olive oil, pomegranate seeds for extra energy-dense calories.

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