Lebanese Quinoa Chicken Bowls
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted chicken thighs with Lebanese seven-spice over quinoa, topped with halloumi, olives, nuts, and a cucumber yogurt salad. Vibrant, aromatic, and perfect for meal prep or family dinners.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 pound chicken thighs, (boneless and skinless )
- 1 teaspoon Lebanese 7 Spice Blend or (baharat spice blend)
- salt
- extra virgin olive oil
- 1 1/2 cups uncooked quinoa
- 1/4 cup pine nuts
- 1 (8 ounce) block halloumi, (grated)
- kalamata olives, (pitted and chopped)
- mint leaves
- chopped parsley
- lemon wedges
- 3 to 4 Persian cucumbers, (about 1 pound)
- 1 pint cherry tomatoes
- 1 1/2 teaspoons salt
- 1/2 cup plain Greek yogurt
- 1 lemon, (juiced)
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 40m
- Sodium
- 2334mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1072mg
- Calcium
- 591mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 2334MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.