Ingredients
Spice Blend (Makes ~3 tablespoons total)
2 tsp dried oregano
2 tsp smoked paprika
2 tsp ground cumin
1½ tsp garlic powder
1 tsp ground coriander
½ tsp ground cinnamon
Spiced Chicken
1 lb boneless, skinless chicken breast, thighs, or tenderloins
1 tbsp avocado oil or olive oil
2 tbsp spice blend
Salt and black pepper, to taste
Kale and Quinoa Tabbouleh
1 cup cooked quinoa, cooled
4 cups finely chopped kale (about 4–5 cups loosely packed leaves before chopping)
½ cup chopped parsley
¼ cup chopped fresh mint (optional)
1 cup diced tomatoes
1 cup diced cucumber
¼ cup thinly sliced or finely diced
red onion1 tbsp red wine vinegar plus a small squeeze of fresh lemon juice, to taste
Roasted Chickpeas
1 (15 oz) can chickpeas, drained and rinsed
1 tbsp olive oil
1 tbsp spice blend
Salt, to taste
Red Wine Vinaigrette
¼ cup olive oil
3 tbsp red wine vinegar
1 small garlic clove, grated (about 1 tsp)
1–2 tsp honey, to taste
1 small shallot, finely chopped (optional)
1–2 tbsp fresh lemon juice, to taste
Salt and black pepper, to taste
Nutrition Profile
Nutrition Facts
(1/6 of recipe, includes hummus, feta, pepitas, and pita)
Calories: 540-560 calories; Protein: 31 g; Carbohydrates: 45 g; Fiber: 11 g;
Total Fat: 30 g; Saturated Fat: 5 g; Sodium: 650 mg
Directions
Step 1
Roast the Chickpeas: Preheat oven to 425°F (220°C). Pat chickpeas dry, toss with oil, spice blend, and a pinch of salt. Spread in a single layer and roast 25–30 minutes, shaking halfway, until crispy.
Step 2
Make the Red Wine Vinaigrette: In a small bowl, whisk red wine vinegar, grated garlic, chopped shallot (if using), lemon juice, and honey. Whisk in olive oil. Season with salt and pepper to taste.
Step 3
Prepare Quinoa Mixture: In a medium bowl, combine quinoa, parsley, mint, tomatoes, cucumber, and red onion. Add 1 tbsp red wine vinegar and a small squeeze of lemon juice. Toss and marinate.
Step 4
Massage Kale: In a large bowl, massage kale with a pinch of salt and 1 teaspoon olive or avocado oil for 30–60 seconds until softened.
Step 5
Cook the Chicken: Pat chicken dry and toss with spice blend, salt, and pepper. Heat oil in a skillet over medium-high heat and cook 4–7 minutes per side, until browned and internal temperature reaches 165°F. Rest 5 minutes, then slice.
Step 6
Assemble the Bowls: Add quinoa mixture to the kale and toss. Add vinaigrette and adjust seasoning to taste. Divide among bowls and top with chicken, roasted chickpeas, hummus, feta, pepitas, and pita.
