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Paleo Grilled Moroccan Chicken Bowls - These grilled Moroccan chicken bowls are loaded with charred veggies, creamy tahini and spicy chicken! They're a quick and easy dinner that's paleo friendly and Whole30 compliant! | Foodfaithfitness.com | @FoodFaithFit
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Paleo Grilled Moroccan Chicken Bowls

These grilled Moroccan chicken bowls are loaded with charred veggies, creamy tahini and spicy chicken! They're a quick and easy dinner that's paleo friendly and Whole30 compliant!
Course Main Course
Cuisine Moroccan
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 servings

Ingredients

  • 3 Cups Eggplant cut into large wedges (about 1/2 a small eggplant)
  • 1 Cup Zucchini sliced (about 1/2 a large zucchini)
  • Half a red onion thick-sliced.
  • 2 tsp Olive oil
  • salt and pepper
  • 1 tsp Ground cumin
  • 1/2 tsp Cinnamon
  • 1/8 tsp Paprika
  • 1/16 tsp Allspice
  • 8 Oz chicken breast
  • 1/2 Large tomato roughly chopped
  • 1/2 Large cucumber sliced into halves
  • 1/4 Cup Cilantro roughly chopped
  • 2 tsp Fresh mint thinly sliced
  • Juice of half a large lemon or 1 whole small one
  • 2 Tbsp Tahini
  • 1/4 Cup Kalamata olives
  • 1 Tbsp Pistachios roughly chopped

Instructions

  • Heat your grill to medium heat, and place a grill basket onto it while heating (this helps the veggies cook faster if the basket is hot!) Rub both the grill and grill basket generously with olive oil.
  • Place the eggplant and zucchini into a large bowl and toss with the olive oil and a pinch of salt and pepper until evenly coated. Set aside.
  • Combine the cumin, cinnamon, paprika and allspice. Rub evenly onto both sides of the chicken and sprinkle with salt and pepper.
  • Dump the veggies into the grill basket, and place the chicken onto the grill beside the basket. Cook the chicken until no longer pink inside, about 10-12 minutes total, flipping once half way through the cooking time. When you flip the chicken, give the veggies a good stir.
  • Transfer the cooked chicken to a plate and cover to keep warm while the veggies finish. Turn the grill heat up to medium high and cook the veggies for another 7-10 minutes until nice and charred, giving a stir half way through the cooking time.
  • Transfer the cooked veggies back into the large bowl and add in the tomato, cucumber, cilantro and mint. Toss to coat evenly.
  • Add in the fresh lemon juice and toss to coat. Finally, add in the tahini and toss until the veggies are nice and creamy.
  • Divide the veggies and chicken between two bowls, followed by the olives and pistachios.
  • DEVOUR!