Average: 5 (1 vote)
Active time
20 minutes
Total time
45 minutes
4 servings
Serving Size
1/4 recipe

2 tablespoons olive oil

5 garlic cloves, minced

2 tablespoons finely chopped cilantro

1 pound cooked boneless, skinless chicken breast, shredded with a fork into small pieces

14 oz frozen chopped leafy greens, such as mloukhieh or spinach 

1 teaspoon dried coriander

⅛ teaspoon cinnamon

⅛ teaspoon nutmeg

1 liter (about 34 ounces) low-sodium chicken broth

For the onion garnish:

1 cup of lemon juice

2 tablespoons white vinegar

1 onion

For serving:

2 cups cooked rice, preferably brown rice

1 lemon, quartered

Optional: Slices of toasted whole grain bread


  1. Heat the olive oil in a large skillet over medium heat. Add the minced garlic and cilantro, and stir, cooking for 1 minute. 
  2. Add the cooked, shredded chicken, mloukhieh, coriander, cinnamon, and nutmeg. Pour in the chicken broth and simmer over medium heat, uncovered, for 20 minutes. 
  3. In a medium mixing bowl, combine the lemon juice and vinegar. Slice the onion into medium rounds, and submerge in the lemon juice mixture. Set aside. 
  4. Divide the brown rice or toasted bread slices, if using, among four dishes. Add a lemon quarter to each dish, if using. Divide the chicken and greens among the four dishes, with the onion garnish on top. 

Recipe and photo courtesy Al Wadi Al Akhdar


Calories: 410
Total Fat: 13g
Saturated Fat: 2.5g
Sodium: 200mg
Carbohydrate: 38g
Fiber: 6g
Total Sugar: 4g
Added Sugar: 0g
Protein: 37g

Yield: 4 servings

Serving Size: 1/4 recipe

How'd it Taste?

Great lunch option, though I must admit that after a few days I stopped using the pickled onion. To save time, I cooked my organic brown rice in the instant pot.

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