Chicken Tawook Quinoa Bowls
User Reviews
5
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Prep Time
4 hrs
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Cook Time
15 mins
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Total Time
4 hrs 15 mins
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Servings
6 people
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Calories
456 kcal
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Course
Main Course
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Cuisine
Mediterranean
Chicken Tawook Quinoa Bowls
Description
This recipe marinates skinless, boneless chicken breast pieces in a blend of lemon juice, vegetable oil, plain yogurt, garlic, tomato paste, red wine vinegar, and spices including oregano, paprika, allspice, salt, and pepper. After marinating for at least four hours, the chicken is grilled until golden and cooked through, then sprinkled with fresh parsley.
The cooked chicken is served over bowls of quinoa topped with sliced ripe avocado, homemade hummus, sliced Persian cucumbers, shredded romaine lettuce, and dollops of garlic sauce. Accompanied by pita bread and optionally tzatziki, the bowls provide a mix of creamy, crisp, and tender textures with acidic, savory, and fresh herbal notes.
This approach creates a filling, protein-rich bowl suitable for lunch or dinner. The combination of marinated chicken and fresh accompaniments allows for a variety of tastes in one dish, and the recipe notes it works well for using leftovers or assembling quickly with ingredients on hand.
Ingredients
For the Chicken:
- ¼ cup lemon juice
- ¼ cup vegetable oil
- ¾ cup PLAIN yogurt
- 4 cloves garlic finely chopped
- 2 teaspoons tomato paste
- 2 teaspoons red wine vinegar
- 1 ½ teaspoons salt
- 1 teaspoon oregano dried
- ¼ teaspoon paprika
- ¼ teaspoon black pepper ground
- ¼ teaspoon ground allspice
- 2 pounds skinless boneless chicken breast halves - cut into 2 inch pieces
- parsley fresh
For the Bowls:
- 2 cups quinoa cooked
- 2 avocado ripe
- ½ cup hummus homemade
- garlic sauce store bought
- Persian cucumber sliced
- 1 romaine lettuce shredded, head
- pita bread served with a side of
- ½ cup tzatziki optional, homemade
Instructions
- Whisk together the lemon juice, vegetable oil, plain yogurt, garlic, tomato paste, salt, oregano, paprika, pepper and allspice in a large bowl; add the chicken and toss to coat. Transfer the chicken mixture into a large plastic bag; refrigerate at least 4 hours.
- Preheat an indoor or outdoor grill for medium-high heat and lightly oil grate. Thread the chicken onto metal or wooden skewers. Cook on preheated grill until the chicken is golden and no longer pink in the center, about 5 minutes each side. Sprinkle the parsley over the skewers.
- To assemble, divide the quinoa into 4 bowls and top with equal parts of avocado, hummus, garlic sauce, sliced cucumbers and shredded lettuce. Season with salt, pepper and lemon juice if needed. Serve immediately.
Notes
- This recipe is ideal for using leftover ingredients and assembling bowls quickly using available items in the fridge.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 456 kcal
% Daily Value*
| Calories | 456kcal | 23% |
| Carbohydrates | 27g | 9% |
| Protein | 24g | 48% |
| Fat | 29g | 45% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 86mg | 29% |
| Sodium | 880mg | 37% |
| Potassium | 778mg | 17% |
| Fiber | 8g | 32% |
| Sugar | 4g | 8% |
| Vitamin A | 309IU | 6% |
| Vitamin C | 12mg | 13% |
| Calcium | 110mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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