5 from 3 votes
Paleo Grilled Moroccan Chicken Bowls
These grilled Moroccan chicken bowls are loaded with charred veggies, creamy tahini and spicy chicken! They're a quick and easy dinner that's paleo friendly and Whole30 compliant!
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
2
servings
Calories:
361 kcal
Course:
Main Course
Cuisine:
Moroccan
Ingredients
- 3 cups eggplant about 1/2 a small eggplant, cut into large wedges
- 1 cup zucchini about 1/2 a large zucchini, sliced
- red onion half, thick sliced
- 2 teaspoons olive oil
- salt
- black pepper
- 1 teaspoon cumin ground
- 1/2 teaspoon cinnamon
- 1/8 teaspoon paprika
- 1/16 teaspoon allspice
- 8 ounces chicken breast
- 1/2 tomato large, roughly chopped
- 1/2 cucumber large, sliced into halves
- 1/4 cup cilantro roughly chopped
- 2 teaspoons mint fresh, thinly sliced
- lemon juice juice of half a large lemon or one small lemon
- 2 tablespoons tahini
- 1/4 cup kalamata olives
- 1 tablespoon pistachio roughly chopped
Instructions
- Heat your grill to medium heat, and place a grill basket onto it while heating (this helps the veggies cook faster if the basket is hot!) Rub both the grill and grill basket generously with olive oil.
- Place the eggplant and zucchini 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.
- Dump the veggies into the grill basket, and place the chicken onto the grill beside the basket. Cook the chicken until no longer pink inside, about 10-12 minutes total, flipping once half way through the cooking time. When you flip the chicken, give the veggies a good stir.
- Transfer the cooked chicken to a plate and cover to keep warm while the veggies finish. Turn the grill heat up to medium high and cook the veggies for another 7-10 minutes until nice and charred, giving a stir half way through the cooking time.
- Transfer the cooked veggies back into the large bowl and add in the tomato, cucumber, cilantro and mint. Toss to coat evenly.
- Add in the fresh lemon juice and toss to coat. Finally, add in the tahini and toss until the veggies are nice and creamy.
- Divide the veggies and chicken between two bowls, followed by the olives and pistachios.
- DEVOUR!
Cup of Yum
Nutrition Information
Calories
361kcal
(18%)
Carbohydrates
18g
(6%)
Protein
31g
(62%)
Fat
20g
(31%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
10g
(50%)
Trans Fat
0.01g
(1%)
Cholesterol
73mg
(24%)
Sodium
413mg
(17%)
Potassium
1187mg
(25%)
Fiber
7g
(28%)
Sugar
8g
(16%)
Vitamin A
804IU
(16%)
Vitamin C
23mg
(26%)
Calcium
91mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 2 servings
Amount Per Serving
Calories 361
% Daily Value*
| Calories | 361kcal | 18% |
| Carbohydrates | 18g | 6% |
| Protein | 31g | 62% |
| Fat | 20g | 31% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 73mg | 24% |
| Sodium | 413mg | 17% |
| Potassium | 1187mg | 25% |
| Fiber | 7g | 28% |
| Sugar | 8g | 16% |
| Vitamin A | 804IU | 16% |
| Vitamin C | 23mg | 26% |
| Calcium | 91mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.