High Protein Mulukhiyah
Savor the delightful twist on a Middle Eastern classic with this High Protein Mulukhiyah recipe, a nutrient-packed dish that's as flavorful as it is nourishing. Featuring tender mulukhiyah leaves paired with juicy diced chicken breast, hearty chickpeas, and aromatic spices like coriander and cumin, this comforting one-pot meal delivers a powerhouse of protein in every bite. Simmered in savory chicken broth and finished with a bright splash of lemon juice, the stew is served over wholesome brown rice for a complete, fiber-rich meal. Perfect for anyone seeking a healthy, high-protein dinner option, this recipe is as easy to prepare as it is satisfying. Whether you're a fan of traditional Middle Eastern cuisine or simply looking for a hearty yet balanced meal, this High Protein Mulukhiyah will quickly become a household favorite!
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Recipe Information
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
Instructions
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.
Dice the boneless, skinless chicken breast into small cubes.
In a large pot, heat 1 tablespoon of olive oil over medium heat.
Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes.
Add the minced garlic, ground coriander, and ground cumin. Stir for about 1 minute until fragrant.
Add the cubed chicken to the pot and cook until the chicken turns white and is mostly cooked through, about 5-7 minutes.
Pour in the chicken broth and bring the mixture to a simmer.
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.
Add the cooked chickpeas to the pot and season with salt and black pepper. Stir well.
Let the mixture simmer for another 5 minutes to allow all flavors to combine. Adjust seasoning to taste if necessary.
Stir in the remaining olive oil and the lemon juice before removing the pot from the heat.
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
Calories |
2423 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.6 g | 76% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 6362 mg | 277% | |
| Total Carbohydrate | 248.5 g | 90% | |
| Dietary Fiber | 40.0 g | 143% | |
| Total Sugars | 23.0 g | ||
| Protein | 229.6 g | 459% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1357 mg | 104% | |
| Iron | 39.9 mg | 222% | |
| Potassium | 5841 mg | 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.
