High Protein Mulukhiyah

Elevate your weeknight dinner with this High Protein Mulukhiyah, a nutritious twist on the classic Middle Eastern dish. This hearty recipe combines tender mulukhiyah leaves, succulent chicken breast, and protein-packed chickpeas in a flavorful blend of garlic, coriander, and cumin. Simmered in chicken broth and finished with a splash of zesty lemon juice, this dish is both comforting and nourishing. Served over a bed of wholesome brown rice, it offers a perfect balance of fiber and protein. Ready in just 45 minutes, this gluten-free and high-protein recipe is ideal for meal prep or a quick, satisfying dinner that will keep you energized.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams mulukhiyah leaves (fresh or frozen)
• 500 grams boneless, skinless chicken breast
• 240 grams cooked chickpeas
• 1 liter chicken broth
• 1 medium onion, finely chopped
• 4 cloves garlic cloves, minced
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 500 grams cooked brown rice

Directions

Step 1

Start by washing the fresh mulukhiyah leaves thoroughly under cold water and then drain them well. If using frozen mulukhiyah, defrost it according to package instructions.

Step 2

Dice the boneless, skinless chicken breast into small cubes.

Step 3

In a large pot, heat 1 tablespoon of olive oil over medium heat.

Step 4

Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes.

Step 5

Add the minced garlic, ground coriander, and ground cumin. Stir for about 1 minute until fragrant.

Step 6

Add the cubed chicken to the pot and cook until the chicken turns white and is mostly cooked through, about 5-7 minutes.

Step 7

Pour in the chicken broth and bring the mixture to a simmer.

Step 8

Add the mulukhiyah leaves to the simmering pot. Stir and cook for 10 minutes if using fresh leaves, or 5 minutes if using frozen leaves.

Step 9

Add the cooked chickpeas to the pot and season with salt and black pepper. Stir well.

Step 10

Let the mixture simmer for another 5 minutes to allow all flavors to combine. Adjust seasoning to taste if necessary.

Step 11

Stir in the remaining olive oil and the lemon juice before removing the pot from the heat.

Step 12

Serve the mulukhiyah over a bed of cooked brown rice in bowls, making sure each serving has plenty of chicken and chickpeas for added protein.

Nutrition Facts

Serving size	2945.9 grams (2945.9g)

Amount per serving	% Daily Value*
Calories	2423

Total Fat 59.60g	76%
Saturated Fat 11.90g	60%
Polyunsaturated Fat 4.50g
Cholesterol 425mg	142%
Sodium 6362mg	277%
Total Carbohydrate 248.50g	90%
Dietary Fiber 40.00g	143%
Total Sugars 23.00g
Protein 229.60g	459%

Vitamin D 25IU	125%
Calcium 1357mg	104%
Iron 40mg	222%
Potassium 5841mg	124%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 21.9%

Protein: 37.5%

Carbs: 40.6%