Dinner
Golden Spice Middle Eastern Chicken Bowls
Tender chicken purposefully spiced to heal and take care of your body. Paired with perfectly roasted veggies and quinoa- will make you feel like you’re dining in Egypt.
Golden Spice Middle Eastern Chicken Bowls
Tender chicken purposefully spiced to heal and take care of your body. Paired with perfectly roasted veggies and quinoa- will make you feel like you’re dining in Egypt.
Ingredients
For the Chicken
- 1 lb organic chicken breast or thighs, cut into bite-sized pieces
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp ground coriander
- ½ tsp turmeric
- ½ tsp cinnamon
- ½ tsp garlic powder
- Sea salt and black pepper to taste
For the Base
- 1 cup cooked quinoa or cauliflower rice
- 1 cup mixed greens or arugula
For the Roasted Veggies
- 1 cup carrots, sliced
- 1 cup zucchini, sliced
- 1 tbsp olive oil
- ½ tsp cumin
- ½ tsp paprika
- Sea salt and black peppe
For the Toppings
- ¼ cup pomegranate seeds
- 2 tbsp sliced almonds or pistachios
- ¼ cup fresh parsley, chopped
- 2 tbsp tahini
- Juice of 1 lemon
- Optional: Pickled red onions
Instructions
- In a bowl, toss chicken pieces with olive oil, spices, salt, and pepper. Let marinate for at least 15 minutes.
- Preheat the oven to 400°F. Toss sliced carrots and zucchini with olive oil, cumin, paprika, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender.
- Heat a skillet over medium heat. Add the marinated chicken and cook for 6-8 minutes, flipping halfway until fully cooked.
- Layer quinoa or cauliflower rice and mixed greens in serving bowls.
- Top the base with roasted veggies, chicken, pomegranate seeds, almonds or pistachios, and fresh parsley.
- Whisk tahini and lemon juice together (thin with a splash of water if needed). Drizzle over the bowl.