Description
These Lebanese Quinoa Chicken Bowls combine tender, spiced roasted chicken thighs with fluffy quinoa, a refreshing cucumber-tomato salad, and a flavorful mix of halloumi cheese, pine nuts, olives, and fresh herbs. A perfect harmony of Mediterranean flavors and textures, this dish is both wholesome and vibrant, ideal for a satisfying lunch or dinner.
Ingredients
Chicken and Quinoa
- 1 pound chicken thighs, boneless and skinless
- 1 teaspoon Lebanese 7 Spice Blend or baharat spice blend
- 1 teaspoon salt (for chicken)
- About 1 tablespoon extra virgin olive oil (for chicken)
- 1 1/2 cups uncooked quinoa
- 2 1/4 cups water (for cooking quinoa)
- 1 1/2 teaspoons salt (for quinoa)
Salad
- 3 to 4 Persian cucumbers (about 1 pound)
- 1 pint cherry tomatoes
- 1 1/2 teaspoons salt (for salad)
- 1/2 cup plain Greek yogurt
- 1 lemon, juiced
Toppings and Garnishes
- 1/4 cup pine nuts
- 1 teaspoon extra virgin olive oil (for toasting pine nuts)
- 1 (8 ounce) block halloumi, grated
- Kalamata olives, pitted and chopped (quantity to taste)
- Mint leaves (quantity to taste)
- Chopped parsley (quantity to taste)
- Lemon wedges (for serving)
Instructions
- Get ready: Preheat the oven to 400°F and line a baking sheet with parchment paper to prepare for roasting the chicken.
- Prep the Cucumber-Tomato Salad: Smash the Persian cucumbers lengthwise into 4 or so pieces using the side of a knife or a mortar, then cut or tear into rough, bite-sized chunks. Place them in a colander over a bowl or sink. Halve the cherry tomatoes and add them to the cucumbers. Season with 1 1/2 teaspoons salt, and set aside to drain for 30 minutes to remove excess water.
- Cook the chicken: Toss the chicken thighs with 1 teaspoon Lebanese 7 Spice Blend or baharat, 1 teaspoon salt, and about a tablespoon of olive oil to season evenly. Arrange the chicken on the prepared baking sheet and roast in the preheated oven for about 20 minutes, or until an instant-read thermometer shows 165°F and the juices run clear. Remove from oven and let rest for 10 minutes before slicing into bite-sized pieces.
- Cook the quinoa: While the chicken bakes, rinse the quinoa thoroughly under cold water. Combine quinoa, 2 1/4 cups water, and 1 1/2 teaspoons salt in a pot. Bring to a boil over high heat, then reduce to low, cover, and simmer until all the water is absorbed, about 15 minutes. Turn off heat and let it steam covered for another 10 minutes to ensure fluffiness.
- Toast the pine nuts: Heat a teaspoon of olive oil in a small frying pan over medium heat. Add the pine nuts and stir frequently as they turn a golden brown color, about 2 to 3 minutes, taking care not to burn them. Remove from heat and transfer the toasted pine nuts to a bowl.
- Finish the Cucumber-Tomato Salad: After draining, combine the cucumbers and tomatoes with the Greek yogurt and freshly squeezed lemon juice, mixing gently to create a creamy, tangy salad.
- Build the bowls: Divide the cooked quinoa among serving bowls. Top each bowl with sliced roasted chicken, a generous helping of the cucumber-tomato salad, and grated halloumi. Sprinkle toasted pine nuts, chopped Kalamata olives, fresh mint leaves, and chopped parsley over the top. Drizzle any remaining yogurt-lemon dressing from the salad over, and serve with lemon wedges for an extra bright finish.
Notes
- To smash cucumbers, use the side of a knife or a mortar to crack them open before cutting, which helps release more flavor.
- Ensure chicken is fully cooked by checking an internal temperature of 165°F for safety.
- Rinsing quinoa removes its natural bitter coating and improves taste and texture.
- Toasting pine nuts enhances their nutty flavor but watch carefully as they burn quickly.
- Halloumi cheese can be eaten raw grated or briefly grilled if preferred for a melted texture.
- Leftover dressing can be saved for salads or as a dip.
