Chicken Quinoa Bowl

This Middle Eastern-inspired dish features tender, Murch-e Masala Dar flavored chicken served over a bed of fluffy quinoa. Topped with an avocado dressing and feta cheese, this dish is a nutritious and delicious meal.

Servings

4

Prep Time

15 Min

Cook Time

65 Min

Ingredients

1 cup quinoa, rinsed

3 tbsp ghee

4 boneless skinless chicken thighs

1 onion, halved and sliced

6 garlic cloves, minced

3 tbsp Noshejan Murch-e Masala Dar

1 dried lime

Water

1 avocado

½ cup sour cream or yogurt

Juice of 1 lime

2 tbsp chopped cilantro

1 shallot, halved and sliced

¼ cup white wine vinegar

½ cup crumbled feta cheese

1 jalapeno, halved and sliced

Instructions

Cook the quinoa according to package instructions.  This should yield about 3 cups of cooked quinoa.  Set aside.

In a large pot, heat the ghee over medium-high heat. Add the chicken, Noshejan Murch-e Masala Dar and onion. Sear on both sides of the chicken for 4 minutes each, stirring occasionally. Add the garlic and mix well.

Add the dried lime and enough water to cover the chicken. Bring to a boil, cover and reduce heat to medium-low.  Cook for 45 minutes, stirring occasionally. Uncover and cook until the water is reduced to a thick sauce. Shred and set aside, discarding the lime.

In a food processor, combine the avocado meat, sour cream or yogurt, lime juice and cilantro. Process until smooth and creamy. Set aside.

In a small bowl, combine the onions and vinegar.  Mix well and set aside.

To assemble, evenly distribute the quinoa between four bowls.

Evenly top with the shredded chicken, pickled shallot, and jalapeño.

Drizzle the avocado dressing on each bowl. 

Top with feta and serve!