chicken quinoa bowl

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&#039;s worth of meal prep.

Lebanese Quinoa Chicken Bowls

chicken thighs, (boneless and skinless)

Lebanese 7 Spice Blend or (baharat spice blend)

salt

extra virgin olive oil

quinoa

pine nuts

(8 ounce) block halloumi, (grated)

kalamata olives, (pitted and chopped)

mint leaves

chopped parsley

lemon wedges

cherry tomatoes

plain Greek yogurt

lemon, (juiced)

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.

Look delicious very Healthy . Look forward to more recipes.

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The most viewed chicken quinoa bowl recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Lebanese Quinoa Chicken Bowls

The most viewed chicken quinoa bowl recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine