Egyptian-Inspired Paleo Chicken Kebab Bowls with Quinoa and Spicy Eggplant

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into 1
• inch cubes 2 cups cooked quinoa 1 medium eggplant, cut into 1
• inch cubes 1 red bell pepper, sliced into strips 1 yellow bell pepper, sliced into strips 3 tbsp olive oil, divided 1 tsp ground cumin 1 tsp ground coriander 1/2 tsp paprika 1/4 tsp cayenne pepper Salt and black pepper, to taste 1/4 cup chopped fresh parsley 1/4 cup pitted Kalamata olives Lemon wedges, for serving

Instructions

1. In a large mixing bowl, combine the chicken with 2 tbsp of olive oil, cumin, coriander, paprika, cayenne pepper, salt, and black pepper. Mix well to coat the chicken evenly and marinate for at least 30 minutes.
2. Preheat an outdoor grill or grill pan to medium high heat. Thread the marinated chicken onto skewers along with bell pepper strips.
3. Grill the chicken kebabs until cooked through, about 4 5 minutes per side, and set aside.
4. In a large skillet, heat the remaining 1 tbsp of olive oil over medium heat. Add the eggplant and cook until tender and slightly browned, about 8 10 minutes. Season with salt and black pepper.
5. To assemble the bowls, divide the cooked quinoa among 6 serving bowls. Top with grilled chicken kebabs, spicy eggplant, and garnish with chopped parsley and Kalamata olives. Serve with lemon wedges on the side.

Chef’s Insight

Using a mix of red and yellow bell peppers adds vibrant color and a sweet contrast to the spicy eggplant.

Notes

You can use any type of bell pepper or eggplant variety for this recipe.