Moroccan Spiced Grilled Chicken with Freekeh Salad Freekeh is another of our rediscovered grains that has made its way back onto our shelves. Freekeh is basically roasted young, green wheat kernels – bear this in mind, if you are planning on adding this one to your menu repertoire as it is a gluten containing grain. Some people that usually have difficulty digesting wheat may find that it can be more tolerable, however if your reaction is quite severe to wheat, or if you have Coeliacs disease, it’s best to steer clear of the freekeh and stick to brown rice and quinoa for this recipe. It is higher in protein and fibre than quinoa, contributing to a lower glycaemic index – fantastic for maintaining blood sugar levels, and keeping you feeling fuller for longer. This is a great recipe to keep the leftovers for school and work lunches or even picnics, as it tastes amazing hot or cold. – Family friendly – Leftovers – Gluten free (alternatives) – Lactose Free – Dinner – Vegetarian friendly (alternatives) – Lunch – Picnic – Salad Preparations time: 20mins+ (at least 1 hour marinating) Cooking time: 20mins Serves: 2 (with left overs) Ingredients Chicken 2 skinless chicken breast fillets, each sliced into 4 portions 1 wedge preserved lemon, rinsed and finely chopped 2 tsp smoked paprika 1 clove garlic, finely chopped Sea salt and cracked black pepper to taste 1 tbsp coconut oil Freekeh Salad 3 cups cooked freekeh* 1 small Lebanese cucumber, chopped 1 medium tomato, chopped 2 tbsp chopped parsley 1 spring onion, sliced 2 large handfuls of baby spinach or other dark leafy green of your choice Created by Naturopath Bree Jenner © The Health & Wellbeing Studio 2015 1 tbsp olive oil 2 tsp apple cider vinegar Sea salt and cracked black pepper to taste Optional: 2 tbsp hummus or tzatziki to serve Instructions 1. Combine chicken, preserved lemon, paprika, garlic, salt and pepper in a glass bowl, stirring well to coat. Leave aside to marinate for at least an hour. 2. Meanwhile, prepare the freekeh salad. 3. In a serving bowl, combine the cooked freekeh, cucumber, tomato, parsley, spring onion and spinach. 4. Drizzle with olive oil and apple cider vinegar, season with salt and pepper. Mix well. 5. In a pan, warm coconut oil over medium heat. Add chicken fillets, cooking on each side for two minutes. Cover and cook for an additional 5-7 minutes or until cooked through. 6. Serve the chicken over the salad, adding a dollop of hummus or tzatziki if you like. To prepare the freekeh:  1 cup of uncooked freekeh generally results in around 3 cups cooked. Rinse thoroughly and add to a medium saucepan or rice cooker.  Add 2½ cups water and place over medium heat.  Simmer for around 25 minutes or until the water has been absorbed and the freekeh is tender. Alternatives For a gluten free option, replace the freekeh with brown rice or quinoa. For a vegetarian option, replace the chicken with tempeh, or top the freekeh salad with 1-2 slices of grilled haloumi and add some chickpeas to the salad for extra protein. NOTE: Freekeh has moderate to high levels of oxalates. If you’re thinking of a recipe that uses freekeh, try substituting with barley. Created by Naturopath Bree Jenner © The Health & Wellbeing Studio 2015