Main Dishes Mediterranean
Syrian Pulled Chicken & Freekeh Bowl
Method
Poach Chicken: Simmer chicken breast in the bone broth for 15 minutes, then shred using two forks.
Cook Freekeh: Boil freekeh in the remaining seasoned broth for 20 minutes until tender and liquid absorbs.
Whisk Sauce: Combine the low-fat Greek yogurt with fresh lemon juice and a pinch of salt.
Assemble Bowl: Layer the warm freekeh, top with shredded chicken, drizzle yogurt sauce, and scatter pine nuts.
Chef's Tip
Nutritional Insight: Ancient green freekeh delivers prebiotic low-GI complex carbohydrates that support stable metabolic health and prolonged satiety. Culinary Hack: Shred the chicken whilst hot to allow the meat to reabsorb the savoury broth juices instantly.
Nutrition Facts
Per serving
320
Calories
38 g
Protein
7 g
Fat
26 g
Carbs
