The Low Carb Kitchen: Middle Eastern Chicken Bowl

A great way you eat healthy is with a bowl and changing up the spices gives you all kinds of flavor options.

Middle Eastern Spice Blend

• ▢1 tablespoon coriander
• ▢1 teaspoon ground cumin
• ▢¾ teaspoon ground cinnamon
• ▢½ teaspoon allspice
• ▢¼ teaspoon cayenne pepper
• ▢Pinch of ground ginger
• ▢Pinch of ground turmeric
• ▢Pinch of saffron

The ingredients:

Middle Eastern Spice Blend

1lb ground chicken

1 tsp garlic powder

1 tsp onion powder

1 bag frozen cauliflower rice

1 zucchini diced

Olive oil

Fata crumbles

Salt and pepper

Harissa optional

The recipe:

On a baking sheet add diced zucchini tossed in olive oil and a sprinkle of the seasoning.

Bake at 400 degrees for 10 minutes.

While that's baking, start the chicken in a skillet with some olive oil, garlic, and onion powder.

Once cooked through, add the middle eastern seasoning and stir to combine.

Add the cauliflower rice and stir.

Add zucchini and stir.

Salt and pepper as needed.

Garnish with feta crumbles and harissa

Notes:

You can omit baking the zucchini and just add to thweed skillet if desired.

You can use diced onion and garlic cloves instead of powder.

I start the caIliflower rice in the microwave so its not frozen.

Garnish with feta, parsley, harissa, etc.