I am a big fan of meals in a bowl. One bowl meals combine flavors and textures. One bowl meals make it easy to get all of the different ingredients in one bite. I also really like the look of the dish when plated. All the different ingredients really stand out on there own yet blend together so well when eaten. I have created a number of one bowl meals but two of my favorites are a Chicken Burrito Bowl and a Chicken Shawarma Bowl. The flavor in this Healthy Middle Eastern Chicken Bowl comes from lots of za’atar seasoning coating the chicken and then soaked in Greek fat-free yogurt.
The yogurt works to tenderize the meat. The za’atar is a Middle Eastern spice. It consists of sumac, thyme, toasted sesame seeds, marjoram, oregano and course sea salt. I looked at a couple of recipe and cumin is also commonly added to the spice mix. It is amazing how many Middle Eastern Countries za’atar potentially originates from – so says wikipedia. I am looking forward to exploring all the different recipes using za’atar and how they differ from Country to Country.
To make this recipe, I pulled from my Zahav red pepper salad to bring the flavor of peppers and bright red and orange colors. I added Persian pickles of there tart flavor and green color. I dressed some red cabbage and served the chicken on top of a bed of lettuce and yellow rice. This Healthy Middle Eastern Chicken Bowl dish is gluten free and low carb. The only fat added is the oil used for the peppers and the slaw.
The chicken spiced and then marinating in the yogurt.
The Healthy Middle Eastern Chicken Bowl plated.
Healthy Middle Eastern Chicken Bowl
- 5 Whole Chicken Breasts
- 6 Whole Chicken Thighs
- 3 Tbsp Za'atar or Ras El Hanout
- 2 Cups Fat Free Greek Yogurt
- 8 Ounces Persian Pickles
- 1/2 Head Red Cabbage
- 1 Whole Red Pepper diced
- 1 Whole Orange Pepper
- 1/4 Head Lettuce chopped
- 2 Cups Rice
- 1 Tbsp Turmeric
Cook rice according to instructions and add the turmeric.
Make the pepper salad from the red pepper salad recipe on the blog.
Pat dry and spice the chicken then add the yogurt and let marinate for at least an hour. Bake in a 325 degree oven for 35 minutes. Let rest for 5 minutes.
Assemble bowl by putting rice and lettuce on the bottom of the bowl. Top with the chicken and spread the pickles, cabbage and pepper salad around the chicken.