Paleo Grilled Moroccan Chicken Bowls
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Grilled chicken breast and charred vegetables with olives, fresh herbs, and tahini dressing in a Moroccan spice blend. A quick, nutrient-dense meal that's naturally paleo-friendly.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 2 teaspoons olive oil
- 3 cups eggplant (cut into large wedges, about half of a small eggplant)
- 1 cup sliced zucchini (about half of a large zucchini)
- ½ red onion (sliced into thick rounds)
- Salt and pepper (to taste)
- 1 teaspoon ground cumin
- ½ teaspoon cinnamon
- ⅛ teaspoon paprika
- 1/16 teaspoon allspice
- 8 ounces chicken breast
- ½ large tomato (roughly chopped)
- ½ large cucumber (sliced into halves)
- ¼ cup cilantro (roughly chopped)
- 2 teaspoons fresh mint (thinly sliced)
- ½ large lemon (juiced)
- 2 tablespoons tahini
- ¼ cup Kalamata olives
- 1 tablespoon roughly chopped pistachios
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 694mg
- 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
- 1173mg
- Calcium
- 99mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 694MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.