Lebanese Quinoa Chicken Bowls
Dive into a bowl of vibrant Middle Eastern flavors with our Quinoa Chicken Bowl featuring Lebanese 7 spice and a refreshing smashed cucumber salad. This recipe combines wholesome ingredients with a punch of flavor, perfect for a nutritious family meal or a week's worth of meal prep.
Servings: 4 people
Ingredients
- 1 pound chicken thighs, boneless and skinless
- 1 teaspoon Lebanese 7 Spice Blend or baharat spice blend
- salt
- extra virgin olive oil
- 1 1/2 cups uncooked quinoa
- 1/4 cup pine nuts
- 1 (8 ounce) block halloumi, grated
- kalamata olives, pitted and chopped
- mint leaves
- chopped parsley
- lemon wedges
Cucumber-Tomato Salad
- 3 to 4 Persian cucumbers, about 1 pound
- 1 pint cherry tomatoes
- 1 1/2 teaspoons salt
- 1/2 cup plain Greek yogurt
- 1 lemon, juiced
Instructions
- Get ready: Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Prep the Cucumber-Tomato Salad: Using the side of your knife or a mortar, smash the cucumbers until they divide into 4 or so pieces lengthwise. Then, either tear or cut them into rough, bite-sized chunks. Transfer them to a colander set over a bowl or in the sink. Halve cherry tomatoes and add to the cucumbers. Season with salt. Set aside to drain for 30 minutes.
- Cook the chicken: Toss chicken with 1 teaspoon Lebanese 7 Spice Blend or baharat, 1 teaspoon salt, and about a tablespoon olive oil. Transfer to a parchment-lined baking sheet and roast until an instant read thermometer reads at least 165°F, about 20 minutes, or until the center is fully opaque and the juices run clear. Set the chicken aside to rest for 10 minutes, then slice each thigh into bite-sized pieces.
- Cook the quinoa: While the chicken bakes, rinse the quinoa in a fine mesh strainer until the water runs clear. Transfer to a pot and add 2 1/4 cups water and 1 1/2 teaspoons salt. Bring to a boil over high heat, reduce to low, and cover. Cook until the water is absorbed, about 15 minutes. Turn off the heat and allow to steam for another 10 minutes.
- Toast the pine nuts: In a small frying pan, add a teaspoon of olive oil and pine nuts, and set over medium heat. When it starts to sizzle, give it a stir. Stir the pine nuts frequently until they start to turn golden brown, 2 to 3 minutes, being careful not to burn them. Transfer to a bowl.
- Finish the Cucumber-Tomato Salad: Mix drained cucumbers and tomatoes with Greek yogurt and lemon juice.
- Build the bowls: Divide quinoa between bowls and top with sliced chicken and cucumber-tomato salad and halloumi. Top with pine nuts, olives, mint, and parsley. Drizzle with dressing from the salad and serve with lemon wedges.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the Bharat spice blend, olive oil, and kalamata olives.
- To make Lebanese 7 Spice Blend: Mix 1 tablespoon ground allspice, 1 1/2 teaspoons ground cinnamon, 1 1/2 teaspoons ground black pepper, 1 teaspoon ground coriander, 1/2 teaspoon grated nutmeg, and 1/2 teaspoon ground cloves until thoroughly combined. Makes about 1/2 cup.
Nutrition
Calories: 593.2kcal | Carbohydrates: 52.2g | Protein: 33g | Fat: 28.9g | Saturated Fat: 6.1g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 10.5g | Trans Fat: 0.1g | Cholesterol: 112.4mg | Sodium: 989.5mg | Potassium: 1034.1mg | Fiber: 6.7g | Sugar: 5.4g | Vitamin A: 729.3IU | Vitamin C: 42.5mg | Calcium: 97.9mg | Iron: 5.3mg
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