breakfast

Middle Eastern Chicken and Herb Tabbouleh Breakfast Bowl

Name: Middle Eastern Chicken and Herb Tabbouleh Breakfast Bowl
Ingredients: 127.5 g Chicken breast, raw; 176.7 g Quinoa, cooked; 53.0 g Spinach, raw; 4.6 g Almonds, raw, chopped; 26.5 g Lemon juice and zest (added for flavor); 57.4 g Fresh Pomegranate seeds (for sugar/sweetness target)

Nutrition

500

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(6)

Chicken breast, raw127.5 g

Quinoa, cooked176.7 g

Spinach, raw53.0 g

Almonds, raw, chopped4.6 g

Lemon juice and zest (added for flavor)26.5 g

Fresh Pomegranate seeds (for sugar/sweetness target)57.4 g

Instructions

Poach the chicken breast in simmering water seasoned with a bay leaf and salt until opaque and firm, about 10-12 minutes. Remove, let rest, then shred into bite-sized pieces.

In a large bowl, combine the cooked quinoa with finely chopped raw spinach, which will wilt slightly from the residual heat of the quinoa.

Whisk together fresh lemon juice, zest, and a touch of salt to create a bright, acidic dressing; fold this into the quinoa-spinach mixture.

Fold in the shredded chicken and top with the fresh pomegranate seeds for a burst of sweetness and crunch.

Finish by scattering the chopped almonds over the top to provide texture. Serve in a wide bowl, garnished with extra lemon zest.