Craving a tangy, protein-filled Mediterranean feast? Paleo Grilled Moroccan Chicken Bowls are filled with veggies, olives, lemon, and tahini, complete with succulent slices of chicken breast.
I live in the western Colorado high desert, and it gets really hot here. When the summer heat hits, all I can think about is a shimmering, cool body of water and beach time. We do have lots of big lakes and gravelly beaches around here, but what I’m really dreaming of is the ocean, of course, stretching endlessly past the horizon. Or, that great and temperate Mediterranean Sea, which has the added benefit of so many cultures and scrumptious foodways along its shoreline.
Do you know which country has both? Morocco. This lucky North African country has access to both Atlantic and Mediterranean shores, making it a unique destination with a culinary tradition to match. I’ve never been there, but you can bet I would get on a plane to Morocco in a heartbeat if someone bought my airfare!
In honor of Morocco and its unique Atlantic-meets-Mediterranean cuisine, we’re making grilled Moroccan chicken bowls, filled with beautifully spiced chicken, roasted eggplant and zucchini, red onions, lemon juice, tomatoes, and creamy tahini. This bowl of goodness will knock your socks off. It’s packed with nutrients, spiced flavor, and creamy goodness. If you can’t get to Morocco this summer, this Moroccan chicken bowl might soothe your shoreline craving for a little while!
Are Paleo Grilled Moroccan Chicken Bowls Healthy?
Yes! These chicken bowls have plenty of protein thanks to the chicken breast and tahini, lots of fiber from the eggplant and zucchini, and tons of healthy fats from the olive oil, tahini, and olives. Chicken breast also contributes plenty of B vitamins and minerals like magnesium and potassium, and the lemon juice gives a dose of vitamin C. The dish overall isn’t exactly low-calorie, but it’s so packed with nutrition that it’ll likely keep you full for a long time!
This recipe is great for gluten-free and dairy-free eaters, Paleo dieters, and low-carb lifers.
Beautify Your Bowl
This bowl of protein and veggie goodness is already beautiful, but as with any bowl recipe, you can add more things you like or subtract what you don’t like. For example, add a handful of chopped arugula instead of cilantro (I suggest this not because I don’t like cilantro, but because some of you think cilantro tastes like soap).
Personally, I love this Moroccan chicken bowl with a bit of a Greek touch added to it. A sprinkle of feta cheese, a dollop of tzatziki sauce (or plain Greek yogurt), and chopped green onions all add something really incredible to this dish. I also recommend giving the tomatoes a quick char. You can skewer the tomato wedges and slap them on the grill with the chicken, or you can throw them in a hot skillet with a drizzle of olive oil. They’re also great roasted in the oven at 425°F until browned and softened.
How Do I Store Leftovers?
You can store leftover grilled Moroccan chicken bowls by transferring the bowl’s contents to an airtight container and keeping it in the fridge for up to 2 days. If you want to get more life out of your leftovers, store the bowl’s contents separately. The chicken gets its own container, and if possible, keep the vegetables and tahini separated during storage so the veggies won’t get mushy. Personally, I’d keep the grilled vegetables and the raw ones (cucumber and tomato) separate from each other, as well as the herbs. If everything gets its own container, you can make these chicken bowls for up to 4 days after you cook the chicken!
Serving Suggestions
These bowls are a worldly meal unto themselves, but you can always add some components. The only thing I’d suggest adding to this bowl is brown rice for some healthy carb content. To keep the meal paleo, I’d also suggest serving up some paleo-friendly dessert options after the Moroccan chicken bowl has settled. Try this Paleo Chocolate Avocado Cake With Coconut Flour, these Pecan Pie Paleo Cookies, or these absolutely dreamy Deep-Dish Paleo Chocolate Chip Cookies.
Recipe
Ingredients
- 2 teaspoons olive oil
- 3 cups eggplant cut into large wedges, about half of a small eggplant
- 1 cup sliced zucchini about half of a large zucchini
- ½ red onion sliced into thick rounds
- Salt and pepper to taste
- 1 teaspoon ground cumin
- ½ teaspoon cinnamon
- ⅛ teaspoon paprika
- 1/16 teaspoon allspice
- 8 ounces chicken breast
- ½ large tomato roughly chopped
- ½ large cucumber sliced into halves
- ¼ cup cilantro roughly chopped
- 2 teaspoons fresh mint thinly sliced
- ½ large lemon juiced
- 2 tablespoons tahini
- ¼ cup Kalamata olives
- 1 tablespoon roughly chopped pistachios
Instructions
- Preheat your grill to medium heat. Rub a grill basket generously with olive oil. Place the empty grill basket onto the grill while it's heating.
- Place the eggplant, zucchini, and red onion into a large bowl, and toss with the olive oil and a pinch of salt and pepper until evenly coated. Set aside.
- Combine the cumin, cinnamon, paprika, and allspice. Rub evenly onto both sides of the chicken and sprinkle with salt and pepper. Coat the outside of the chicken with a small amount of olive oil.
- Transfer the vegetables to the hot grill basket, and place the chicken on the grill beside the basket. Cook the chicken until no longer pink inside, about 10-12 minutes total, flipping once halfway through the cooking time. When you flip the chicken, stir the vegetables.
- Transfer the cooked chicken to a plate and cover with foil to keep it warm. Turn the grill heat up to medium-high, and cook the vegetables for another 7-10 minutes until tender and slightly charred, stirring halfway through.
- Transfer the cooked vegetables back into the large bowl. Add the tomato, cucumber, cilantro, and mint. Toss to coat evenly. Add the fresh lemon juice, toss to combine, and add in the tahini. Toss until the vegetables are coated and creamy.
- Slice the chicken breast. Divide the veggies and chicken between two bowls, followed by the olives and pistachios. Serve immediately.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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