Breakfast · Middle Eastern · 15 min
Middle Eastern Chicken and Herb Tabbouleh Breakfast Bowl
- Calories
- 514
- Protein
- 41g
- Carbs
- 54g
- Fat
- 15g
Ingredients
- 127.5 g boneless skinless chicken breast
- 1 each bay leaf
- 60 g quinoa
- 53 g spinach
- 1.1333 tsp extra virgin olive oil
- 1.5 tbsp lemon juice
- 1 tsp lemon zest
- 0.25 tsp salt
- 57.4 g pomegranate seeds
- 4.6 g sliced almonds
Method
- 011. In a small pot, bring 120 ml of water to a boil. Add 60 g of dry quinoa, cover, reduce heat to low, and simmer for 12-15 minutes until tender and water is absorbed. Fluff with a fork.
- 022. Meanwhile, place the chicken breast in a small saucepan with enough water to cover, the bay leaf, and half the salt. Bring to a gentle simmer, cover, and poach for 10-12 minutes until internal temperature reaches 165°F (74°C) and chicken is opaque throughout. Transfer to a plate, let rest 3 minutes, then shred using two forks.
- 033. In a mixing bowl, whisk together lemon juice, half the lemon zest, extra virgin olive oil, and remaining salt to form a dressing.
- 044. Stir the finely chopped raw spinach and prepared dressing into the hot cooked quinoa so the spinach wilts slightly from the residual heat. Fold in the shredded chicken breast.
- 055. Transfer the mixture to a wide serving bowl. Top with pomegranate seeds and chopped almonds, and garnish with the remaining lemon zest before serving.
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