Breakfast · Middle Eastern · 15 min
Za'atar-Spiced Middle Eastern Chicken and Toasted Basmati Grain Bowl
- Calories
- 545
- Protein
- 37g
- Carbs
- 54g
- Fat
- 21g
Ingredients
- 167.7 g ground chicken
- 55.8 g basmati rice
- 90 g Tuscan kale
- 1 clove garlic
- 0.3643 tbsp extra-virgin olive oil
- 1 tbsp za'atar spice blend
- 0.25 tsp salt
- 10 g fresh flat-leaf parsley
Method
- 01Rinse the basmati rice under cold water until clear, then bring to a boil in 120 ml of water with a pinch of salt. Reduce heat to low, cover, and simmer for 15 minutes until tender and liquid is absorbed.
- 02Mix ground chicken with half of the za'atar spice blend and shape into patties/koftas.
- 03Heat half of the extra-virgin olive oil in a non-stick skillet over medium-high heat. Add the chicken koftas and sear for 6 to 8 minutes, turning occasionally, until deeply browned and internal temperature reaches 165°F (74°C).
- 04Add minced garlic and Tuscan kale to the skillet during the last 3 minutes of cooking, tossing with the remaining olive oil and pan juices until vibrant and wilted.
- 05Stir the remaining za'atar into the kale and koftas.
- 06Fluff the cooked rice with a fork and plate into a bowl. Top with warm koftas and wilted kale, then garnish generously with fresh chopped parsley.
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