Middle Eastern Chicken Quinoa Bowl with Cucumber-Tomato Yogurt Salad

This vibrant and satisfying Middle Eastern Chicken Quinoa Bowl features juicy Lebanese-spiced chicken thighs, fluffy quinoa, grated halloumi, and a refreshing cucumber-tomato yogurt salad for a nutritious, protein-rich meal with Mediterranean flavor.

COOK TIME: 30 minutes

PREP TIME: 20 minutes

SERVINGS: 4

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INGREDIENTS

• 1 pound chicken thighs, boneless and skinless

• 1 teaspoon baharat spice blend

• 1½ teaspoons salt

• 2 tablespoons extra virgin olive oil

• 1½ cups uncooked quinoa

• ¼ cup pine nuts

• 8 ounces halloumi cheese, grated

• ½ cup kalamata olives, pitted and chopped

• ½ cup fresh mint leaves

• ½ cup chopped fresh parsley

• 1 lemon, cut into wedges

• 1 pound Persian cucumbers

• 1 pint cherry tomatoes

• ½ cup plain Greek yogurt

• 1 lemon, juiced

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INSTRUCTIONS

1. Pat the chicken thighs dry with paper towels. Rub all over with the baharat spice blend and ½ teaspoon salt.

2. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken thighs and cook for 5–6 minutes per side, or until golden brown and cooked through with an internal temperature of 165°F. Transfer to a plate, cover loosely with foil, and let rest.

3. Rinse the quinoa under cold water in a fine-mesh sieve. In a medium saucepan, combine the quinoa with 3 cups of water and ½ teaspoon salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.

4. In a small dry skillet, toast the pine nuts over medium-low heat for 2–3 minutes, stirring frequently until golden and fragrant. Remove from heat.

5. Slice the cucumbers into thin rounds. Cut the cherry tomatoes in half. In a medium bowl, combine the cucumbers, tomatoes, remaining ½ teaspoon salt, Greek yogurt, and lemon juice. Stir well and refrigerate until ready to serve.

6. Slice the cooked chicken into strips.

7. To assemble the bowls, divide the quinoa among four serving bowls. Top with sliced chicken, grated halloumi, chopped kalamata olives, toasted pine nuts, fresh mint, and parsley.

8. Add a generous spoonful of cucumber-tomato yogurt salad to each bowl. Serve with lemon wedges on the side. Enjoy!

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