Freekeh Chicken Bowl

Swap out boring brown rice for the best protein source you've never heard of—until now.

Freekeh Chicken Bowl
 Brian Klutch

With a nutty, smoky flavor, freekeh is the bacon of whole grains (and we mean that in a good way).

It has more protein than quinoa and double the fiber, and it delivers the same vision-protecting antioxidant duo (lutein and zeaxanthin) found in leafy greens.

Nutrition (per serving)

Calories: 642; protein: 37g; carbs: 50g; fat: 33g

Prep time

5 min.

Cook time

20 min.

  • 1 cup freekeh
  • 3 Tbsp tahini
  • 2 Tbsp olive oil
  • Juice of 1/2 lemon
  • 1 tsp smoked paprika
  • Salt, to taste
  • 2 cups sliced cooked chicken
  • 3/4 cup sliced oil-packed sun-dried tomatoes
  • 1 cup sliced roasted red pepper
  • 1 cup sliced marinated artichoke hearts
  • 1/2 cup flat-leaf parsley
  • 1/2 cup chopped walnuts
  • 2 oz crumbled feta

Cook freekeh according to package directions. Cover, set aside for 5 minutes, then fluff with a fork.

Whisk together tahini, olive oil, lemon juice, paprika, and salt. Whisk in warm water, 1 Tbsp at a time, until smooth.

Divide freekeh and remaining ingredients among bowls. Top with dressing.