Ethiopian Chicken Bowls

Name: Ethiopian Chicken Bowls
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Ethiopian
Ingredients: 1 tablespoon olive oil; 1 pound chicken breast (boneless, skinless, cut into 1-inch pieces); 0.5 teaspoon ground cumin; 0.5 teaspoon ground coriander; 0.25 teaspoon paprika; 0.25 teaspoon ground turmeric; 0.25 teaspoon garlic powder; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 1 cup quick-cooking couscous; 1 cup water (hot); 0.5 teaspoon olive oil; 5 ounce fresh spinach; 0.5 lemon (juiced)

Flavorful chicken breast seasoned with warm Ethiopian spices, served over fluffy couscous with sautéed spinach for a quick and adventurous weeknight meal.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 2
Cuisine: Ethiopian
Difficulty: Easy
Cost: $4.17/serving

Dietary

Dairy-Free
Nut-Free
Soy-Free
Egg-Free
Low-Sugar
High-Protein

Ingredients

1 tablespoon olive oil
1 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
0.5 teaspoon ground cumin
0.5 teaspoon ground coriander
0.25 teaspoon paprika
0.25 teaspoon ground turmeric
0.25 teaspoon garlic powder
0.5 teaspoon salt
0.25 teaspoon black pepper
1 cup quick-cooking couscous
1 cup water (hot)
0.5 teaspoon olive oil
5 ounce fresh spinach
0.5 lemon (juiced)

Instructions

In a medium bowl, toss the cut chicken breast pieces with 1/2 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/4 teaspoon paprika, 1/4 teaspoon ground turmeric, 1/4 teaspoon garlic powder, salt, and black pepper. Mix until chicken is evenly coated.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through.
While the chicken cooks, prepare the couscous: In a small bowl, combine 1 cup quick-cooking couscous with 1 cup hot water or chicken broth. Cover and let stand for 5 minutes, then fluff with a fork.
In a separate small skillet or in the same pan after removing chicken, heat 1/2 teaspoon olive oil over medium heat. Add 5 ounces fresh spinach and cook for 2-3 minutes until wilted. Squeeze 1/2 lemon juice over the spinach.
Divide the couscous between two bowls. Top with the Ethiopian-spiced chicken and sautéed spinach. Serve immediately.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

Nutrition (per serving)

Calories: 485
Protein: 60.1 g
Carbohydrates: 30.5 g
Fat: 13.9 g
Fiber: 5.4 g
Sodium: 355 mg
Saturated Fat: 2.5 g
Sugar: 1.7 g
Cholesterol: 145 mg