This bowl is a cheerful, balanced meal built around simple ingredients and bold flavours. It’s perfect for anyone who enjoys cooking, easy recipes that deliver protein, fibre, healthy fats and veg in one bowl. Juicy pan-seared chicken meets blistered blueberries, bright lemon, mint and a hearty mix of grains and lentils for a warm, satisfying plate.
"This really is a good balance plate."
Why this bowl works
Combining hot grains and lentils with a seared protein, tangy feta and a fruity, slightly jammy blueberry hit creates contrasting textures and flavours. The dish is both nutritious and exciting — an excellent example of smart cooking, easy recipes that don’t skimp on taste or speed.
Ingredients (serves 2)
- 2 chicken breasts, scored partway through so thicker ends cook evenly
- Salt and pepper, to season
- Pinch Ras el-Hanout (or a mild warm spice mix)
- 1 tbsp olive oil
- 2 garlic cloves, sliced
- Zest and juice of 1 lemon
- Handful mint, leaves and stalks separated
- 125 g fresh blueberries
- 100–150 g cooked lentils (canned or pre-cooked)
- 1 pouch mixed grains (wheat berries, red rice, barley, quinoa) or about 200 g cooked grains
- 160 g frozen peas
- 30 g feta, crumbled
Method — quick and confident
- Heat a large nonstick pan to medium-high. Score each chicken breast about half-way through at the thicker end to help even cooking and to let seasoning in.
- Season with salt, pepper and a pinch of Ras el-Hanout. Rub the spice into the meat for an aromatic, layered flavour.
- Add olive oil to the hot pan and lay the chicken scored-side down into the fat. Cook for about 6 minutes total, turning frequently in short intervals so the meat cooks evenly. Remove and rest briefly.
- In the same pan, add the lemon peel pieces and let their oils release. Add the garlic and cook until lightly golden.
- Tip in the blueberries. Let them blister and soften until they turn jammy and leak a bit of syrupy juice — this acidity pairs wonderfully with the chicken and grains.
- Stir in lemon juice and chopped mint stalks, then add the cooked lentils, grain pouch and frozen peas. Warm everything through so the grains soak up the fruity pan juices.
- To serve, pile hot grains and lentils into bowls, scatter peas, crumble over feta, spoon the blueberry-chicken mixture on top and finish with fresh mint leaves.
Smart swaps and serving ideas
- No Ras el-Hanout? Use a mix of cumin, cinnamon and a little smoked paprika.
- Short on time: Use rotisserie chicken or pre-cooked shredded chicken to cut the pan time in half.
- Grain options: Brown rice, farro or barley work well. Use pre-cooked packets for speed.
- Make it veg-friendly: Swap chicken for grilled halloumi or roasted mushrooms for a delicious vegetarian bowl.
Health notes and tips
This bowl is packed with fibre from lentils and grains — great for gut health. Blueberries add polyphenols for antioxidant support, while the lemon and mint keep flavours bright and refreshing. A small amount of feta adds a salty tang that ties everything together.
Storage
- Store components separately for best texture: grains and lentils in one container, chicken and blueberry mixture in another. Keeps 3 to 4 days in the fridge.
- Reheat gently on the stovetop to preserve the jammy blueberry texture and avoid overcooking the chicken.
Give it a go
This recipe is a joyful example of cooking, easy recipes that feel special but are fast enough for weeknights. It encourages variation, uses pantry-friendly staples, and plays with unexpected pairings — chicken and blueberries really do sing together.
Try this bowl when craving something wholesome and bright. It’s simple, satisfying and a lovely way to add colour to the dinner table.
This article was created from the video Chicken And Berry Grain Bowl By Jamie Oliver with the help of AI.
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