Middle Eastern Chicken + Quinoa bowl

Middle Eastern Chicken & Quinoa bowl

Print Recipe Add to Collection Add to Shopping List
Course Dinner
Servings 4 serves
Calories 493 kcal

Ingredients
  

  • 600 g chicken thigh
  • 1 1/2 tbsp olive oil extra virgin
  • 2 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp thyme
  • 1/2 tbsp chilli flakes optional
  • 1 tbsp cumin
  • 1/2 tsp cinnamon 1
  • 1 tsp sea salt
  • 2 tbsp natural yogurt
  • 2 lemon juiced
  • 1 red onion thinly diced
  • 250 g cherry tomatoes diced
  • 1 cucumber diced
  • 1 tbsp parsley finely chopped
  • 2 tbsp sumac
  • 2 cup quinoa cooked according to instruction
  • 1 bunch broccolini

DRESSING

  • 1/4 cup natural yoghurt
  • 2 tbsp whole egg mayo
  • 2 tbsp apple cider vinegar
  • 1 tbsp fresh dill
  • sea salt & pepper

Instructions
 

  • Cut chicken thighs into bite sized pieces and add to bowl. Drizzle with 1 1/2 tbsp olive oil and season with paprika, garlic powder, thyme, chilli flakes, cumin, cinnamon and salt & pepper.
  • Mix well then if time permits, allow to marinate for 4-6 hours (or overnight). If not, you can use straight away.
  • When ready, bring pan to medium heat add 1 tbsp oil and then add chicken. Cook on each side until chicken is cooked through.
  • While cooking chicken, bring a pot of water to boil and pop in broccolini until just tender – remove and set aside.
  • Make the salad by adding thinly sliced onions, cherry tomatoes, cucumbers and parsley. Sprinkle with sea salt & pepper, sumac, and juice of 1 lemon. Mix well and then stir through cooked quinoa. Allow to sit while you finish cooking chicken.
  • Make the dressing by mixing yogurt, mayo, apple cider vinegar, fresh dill, pinch of salt and pepper. Mix well and taste to adjust.
  • Now it's time to assemble. In each bowl, add quinoa & salad mix, broccolini, your chicken and drizzle it with your dressing.
  • Enjoy!

Notes

SUBS
You can sub quinoa for brown rice, if you desire.  
And sub any low starch veg for the salad here.
PREPARATION
Both chicken, quinoa and dressing can be made in advance and kept in fridge til ready to eat.  If making salad in advance, do not add any dressing or liquid til you are ready to eat. 
STORAGE
Once made, will keep in fridge as leftovers for 3 days. 

Nutrition

Calories: 493kcalCarbohydrates: 41gProtein: 39gFat: 21gSaturated Fat: 4gFiber: 8gSugar: 9gVitamin C: 91mgCalcium: 167mgIron: 6mg
Keyword chicken and quinoa bowl, middle eastern chicken, Middle eastern chicken and quinoa, middle eastern chicken bowl
Tried this recipe?Let us know how it was!