I loving making chicken bowls during the week – it’s a healthy yet satisfying dish and a great way to use whatever is on hand in your pantry and fridge. This mediterranean-inspired bowl gets its depth of flavor from a moroccan blend of spices for the chicken and freshness from bright toppings like avocado, cherry tomatoes and a tangy lemon dill yogurt sauce.
While these bowl toppings are suggestions, feel free to get creative with whatever you have on hand! No time to roast eggplant or chickpeas? You can top your cous cous and chicken with cucumber, tomato, sliced shallots and some chopped spinach. I love how easy to build chicken bowls like these are. All you need is a base, a protein (like chicken) and a carb or grain – and oftentimes the toppings end up being a perfect opportunity to use whatever ingredients you have on hand.
Moroccan Chicken Bowls
Crispy chickpeas (or regular canned garbanzo beans if you don’t feel like roasting)
Lemon dill yogurt sauce
For Moroccan-Spiced Chicken
1lb boneless chicken thighs (you can use chicken breasts instead if preferred)
1 teaspoon of each: salt, paprika, ground cumin, ground coriander, ground fennel, turmeric
¼ teaspoon of ground ginger
3 tablespoons olive or avocado oil
Combine all spices. Clean chicken and pat dry with a paper towel. Add to a bowl or large zip lock bag. Add spice mix and drizzle in olive or avocado oil. Mix so all chicken is coated with spice mix. Add chicken to a baking dish. Bake at 375 degrees fahrenheit for 25-30 min. depending on size or until the juices run clear.
For Roasted Eggplant
2 small-medium eggplant
1 teaspoon paprika
1 teaspoon ground fennel
1 teaspoon ground cumin
1 teaspoon salt
¼ cup extra virgin olive oil
Cut eggplant into small squares. Add to a bowl and add spices and oil – mix well to coat all the eggplant pieces. Add to a sheet pan and bake at 375 degrees fahrenheit for 20 min. To save yourself some time, I recommend baking the eggplant and chicken at the same in the oven.
For Crispy Chickpeas
1 15oz can of garbanzo beans
½ teaspoon paprika
½ teaspoon sea salt
2 tablespoons olive or avocado oil
Place the chickpeas in between two kitchen towels to dry thoroughly. The drier the chickpeas are, the crispier the chickpeas will get. Once chickpeas are dry, using a kitchen towel with both hands, gently rub the towel over the chickpeas for approximately 30 seconds. Feel free to repeat this step if necessary. Once you remove the towel you will see that some of the peels have came off and some half way off. Remove all the peels. Add chickpeas to a mixing bowl and add 2 tablespoons olive or avocado oil and sprinkle in paprika and salt. Mix well to combine and add to a sheet tray to bake. Bake at 400 degrees fahrenheit for 40 minutes or until crispy.
For Lemon Dill Yogurt Sauce
½ cup Greek yogurt
2 tablespoons fresh dill, chopped
Juice of 1 lemon
1/4 teaspoon salt
Combine ingredients and mix.
Make cous cous according to directions on package. Build the bowl – add cous cous to the bottom, top with sliced chicken, eggplant, crispy chickpeas, a handful of sliced cherry tomatoes, ¼ sliced avocado and a few dollops of the lemon dill yogurt sauce.