Lebanese Grilled Chicken with Freekeh Grain Bowl
A wholesome, weeknight-friendly Lebanese-inspired dish featuring spiced grilled chicken served atop a nutty freekeh grain bowl with fresh seasonal vegetables and a tangy yogurt sauce. Crafted with simple grilling and light tossing techniques, it highlights the earthiness of freekeh complemented by vibrant produce and classic Middle Eastern flavors.
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Overview
This Lebanese Grilled Chicken with Freekeh Grain Bowl combines beloved Middle Eastern flavors with wholesome, nutritious ingredients to create a filling and vibrant meal. The grilled chicken is marinated in a blend of fragrant spices and charred to juicy perfection, served atop a nutty freekeh grain base mixed with fresh seasonal vegetables and drizzled with a tangy yogurt sauce that brightens the dish.
Why you’ll love it
- Fast and easy weeknight-friendly recipe with simple grilling and stovetop steps.
- Freekeh grain is packed with fiber and provides a unique smoky, nutty flavor.
- The spiced chicken pairs perfectly with the fresh vegetables and creamy yogurt sauce.
- Can be customized easily with vegetables you have on hand.
- A satisfying balance of protein, grains, and vegetables in one bowl.
Ingredient notes
- Freekeh: A roasted green wheat grain offering a smoky, nutty taste and chewy texture. Available in most Middle Eastern markets or specialty grocery stores.
- Chicken thighs: Use boneless skinless thighs for juiciness and tenderness. Can substitute with chicken breasts if preferred.
- Spices: Ground cumin, coriander, paprika and cinnamon add warm earthy notes typical of Lebanese cuisine.
- Seasonal vegetables: Feel free to use bell pepper, cucumber, cherry tomatoes, or radishes depending on availability and preference.
- Greek yogurt: Use full-fat or low-fat yogurt for the tangy sauce. If dairy-free, a coconut yogurt alternative can be used.
Serving & storage
Serve the grilled chicken hot over the freekeh grain bowl fully assembled and drizzled with yogurt sauce. Garnish with fresh herbs like parsley or mint for aroma and color. Leftovers can be stored covered in the refrigerator for up to 3 days. Reheat the chicken and grain gently in a pan or microwave and add fresh vegetables and yogurt sauce when ready to serve for best texture.
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Chef tips
- Marinate the chicken for longer (up to 2 hours) if you have time to deepen flavor.
- Use a meat thermometer to ensure chicken is safely cooked to 74°C (165°F).
- If you don’t have freekeh, substitute with bulgur or brown rice, adjusting cooking times accordingly.
- Add a pinch of sumac or za’atar to the yogurt sauce for an extra Middle Eastern flavor twist.
- Serve with warm pita bread on the side for a fuller meal.
Ingredients
- 200 g (1 cup)freekeh grain
- 500 g (1.1 lb)boneless skinless chicken thighs
- 1 mediumred onion, thinly sliced
- 1 mediumbell pepper, diced
- 100 g (1 cup)cherry tomatoes, halved
- 1 smallcucumber, diced
- 3 tbspolive oil
- 150 g (2/3 cup)Greek yogurt
- 2 clovesgarlic, minced
- 1 tbspfresh lemon juice
- 1 tspground cumin
- 1 tspground coriander
- 1 tspsmoked paprika
- 1/2 tspground cinnamon
- 1/2 tspsalt, or to taste
- 1/4 tspblack pepper
- Handfulfresh parsley, chopped, for garnish
- Handfulfresh mint leaves, chopped, for garnish
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Equipment
- grill or grill pan
- large pot
- mixing bowl
- knife
- cutting board
- measuring spoons
- wooden spoon
- serving bowl
Nutrition per serving
- Calories480
- Protein38 g
- Carbs42 g
- Fat12 g
Step-by-step
Step 1
Rinse the freekeh under cold water. In a large pot, bring 500 ml (2 cups) of water to a boil. Add the freekeh and a pinch of salt. Reduce heat to low, cover, and simmer until tender, about 20 minutes.Step 2
While freekeh cooks, in a mixing bowl combine minced garlic, lemon juice, olive oil (2 tbsp), ground cumin, coriander, paprika, cinnamon, salt, and black pepper. Add chicken thighs and toss to coat well. Let marinate for 15 minutes at room temperature.Step 3
Preheat a grill or grill pan over medium-high heat. Grill the marinated chicken thighs for 5-6 minutes per side until fully cooked and internal temperature reaches 74°C (165°F). Remove from heat and let rest for 5 minutes.Step 4
Once freekeh is cooked, drain any excess water and fluff with a fork in the pot. Add sliced red onion, diced bell pepper, cherry tomatoes, and cucumber. Toss lightly to combine.Step 5
Prepare the yogurt sauce by mixing Greek yogurt with 1 tbsp olive oil, a pinch of salt, and chopped fresh parsley and mint. Stir well.Step 6
Slice grilled chicken into strips. To serve, divide the freekeh and vegetable mixture among bowls, top with sliced chicken, and drizzle yogurt sauce over. Garnish with additional fresh herbs if desired.
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