Freekeh With Plant-Based Chicken

I know how much you love this dish, and it makes my heart so full because Freekeh was my absolute favorite meal growing up, too. It’s such an ancient, powerful grain, way more nutritious and nutty than rice, and it always feels like home.

You know that traditionally this is made with roasted chicken, but after my diagnosis in 2023, I had to rethink how I nourished my body. Switching to a pescatarian diet meant finding a new way to keep our traditions alive. By using plant-based chicken, I found I could still have that same cozy, deep flavor while keeping things light and easy to prepare. When we eat this with a fresh Arabic salad and a dollop of yogurt, it’s a perfect balance. I hope every time you make this, you feel that same connection to our roots that I do.

Ingredients:

1 cups freekeh (coarse), rinsed and drained
A bag of Plant-Based Chicken (or your choice of protein)
1 onion, finely diced
1 tbsp olive oil
Salt & pepper, to taste
½ tsp seven spice
2.5 cups vegetable stock
Toasted slivered almonds & chopped parsley (for garnish)

Instructions:

Step 1: Cook the Freekeh:

Sauté the chopped onions in olive oil over medium heat. Season with salt and pepper.
Add the rinsed freekeh, spices and 2.5 cups of vegetable stock.
Bring to a boil, then reduce the heat to low, cover, and simmer for about 20 minutes, stirring occasionally.
Once done, keep it covered to stay warm.

Step 2: Cook the Chicken:

Sauté the plant-based chicken pieces with some of the spices to give it colour. Cook for 8-10 minutes, flipping halfway, until fully cooked.

Step 3: Assemble & Serve:

Fluff the freekeh and transfer to a serving dish.
Top with the plant-based chicken pieces.
Garnish with toasted almonds and chopped parsley. Enjoy with a side of fresh salad or plain yogurt.

💬 I’d love to know what you think! If you give this recipe a try, let me know how it turned out.

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