Paleo Egyptian Feast: Spicy Chicken Kebabs & Quinoa Stuffed Bell Peppers

Allergens

N/A

Ingredients

• 1 lb boneless, skinless chicken breasts
• 1 cup quinoa
• 2 large bell peppers (any color)
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 2 tbsp olive oil
• 1/2 cup fresh cilantro, chopped
• 1/4 cup almond flour
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp ground coriander
• Salt and pepper, to taste

Instructions

1. Preheat oven to 350°F (175°C).
2. In a medium saucepan, bring 2 cups of water to a boil. Add quinoa, cover, and simmer for 15 minutes or until tender. Fluff with a fork and set aside.
3. Cut the bell peppers in half, remove seeds, and set aside.
4. In a food processor, combine chicken, onion, garlic, olive oil, almond flour, cumin, paprika, coriander, salt, and pepper. Process until well combined.
5. Stuff each bell pepper with the quinoa and place them in a baking dish.
6. Skewer the chicken mixture onto wooden or metal skewers and place them on top of the stuffed bell peppers.
7. Bake for 25 30 minutes, or until chicken is cooked through and has an internal temperature of 165°F (74°C).
8. Remove from oven, garnish with cilantro, and serve immediately.

Chef’s Insight

To enhance the aroma, add a pinch of ground cardamom to the spice mix.

Notes

The quinoa can be cooked ahead of time to save time during preparation.