Healthy Chicken Shawarma Quinoa Bowls
User Reviews
5
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Prep Time
20 mins
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Cook Time
18 mins
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Total Time
38 mins
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Servings
2 quinoa bowls
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Course
Main Course
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Cuisine
Middle Eastern
Healthy Chicken Shawarma Quinoa Bowls
Description
Chicken breasts are flattened then marinated in a mixture of cumin, smoked paprika, turmeric, cayenne pepper, garlic, lemon juice, and olive oil that give the shawarma spice blend. The quinoa is rinsed, optionally toasted lightly to draw out nuttiness, then simmered until fluffy. Meanwhile, vegetables are chopped fresh for brightness and crunch. A tahini sauce made from tahini, garlic, lemon juice, warm water, and spices provides a creamy dressing that ties the bowl components together.
The assembled bowl balances well-cooked savory chicken with the tender yet toothsome quinoa and crisp, fresh vegetables. The tahini sauce adds a rich, tangy element that cuts through the spices on the chicken. Toasted naan is optionally served alongside to add a bread component. The dish can be adjusted to personal heat tolerance by modifying cayenne pepper amount.
Preparing all components separately before assembly allows control over textures and flavors. The recipe notes encourage seasoning adjustments and highlight that vegan, vegetarian, and gluten-free versions are possible by substituting ingredients as needed.
Ingredients
- 1 cup quinoa dry
- 1.5 cups water
- 2 chicken breast boneless/skinless
- 1 clove garlic smashed and minced
- 2 TBSP extra virgin olive oil divided
- lemon juice of 1/2 lemon
- 1 teaspoon cumin ground
- ½ teaspoon smoked paprika
- ¼ teaspoon Turmeric ground
- ⅛ teaspoon cayenne pepper
- 2 Naan flatbread toasted or warmed slightly
The Veggies:
- ¼ red onion small
- 1/2-3/4 bell pepper red or green
- ½ English cucumber
- 1 cup grape tomatoes
- lemon juice of 1
- 2 TBSP olive oil
- 1-2 TBSP parsley fresh chopped
Tahini Sauce:
- ¼ cup tahini
- 1 clove garlic smashed and minced
- lemon juice of 1/2 lemon
- 3 TBSP water warm
- ⅛ tsp salt
- ⅛ tsp black pepper
- ⅛ tsp paprika
Instructions
- First rinse and drain your quinoa using a mesh strainer or sieve. Bring a medium saucepan to medium heat and lightly toast the quinoa to remove any excess water. Stir as it toasts for just a few minutes. This step is optional but really adds to the nuttiness and fluff factor of the quinoa! Next add your water, set burner to high, and bring to a boil. Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-13 minutes or until quinoa is fluffy and the liquid has been absorbed.
- While the quinoa cooks, prep your veggies! Chop onion, bell pepper, cucumber, and parsley. Mince your garlic and slice grape tomatoes in half.
- Pat chicken dry with paper towel, then place a dry paper towel on top. Using a meat mallet or heavy pan, pound to 1⁄4-inch thickness.
- In a large shallow bowl or resealable plastic bag, combine cumin, paprika, turmeric, and cayenne pepper with juice of 1⁄2 lemon, minced garlic, and 1 TBSP olive oil. Add chicken and coat with the spices. Set aside to marinate at room temperature for at least 10 minutes.
- Snag your now-fluffy quinoa from the pot and give it a little fluff with a fork. Season with salt and pepper, to taste. Set aside.
- Remove chicken from marinade and season both sides with 1⁄2 tsp salt and black pepper as desired. Heat 1 tablespoon olive oil in pan from naan over medium heat. When oil is shimmering, add chicken. Cook until chicken is cooked through (165 degrees F), approx 3-4 minutes per side. Transfer chicken to a plate and allow to rest while you prep your quinoa bowls.
- Combine onion, bell pepper, cucumber, tomatoes, and parsley in a bowl and dress with juice of one lemon and 2 TBSP olive oil. Season if desired.
- For the tahini sauce, whisk together tahini, lemon juice, and minced garlic. Slowly add warm water, whisking well until thin and saucy. Season with salt, pepper, and paprika.
- Slice your chicken into thin strips or chop into bite-sized pieces.
- Now let's toss it all together! You can plate the veggies and chicken on top as pictured above or toss the quinoa with the veggies first for goodness in every bite! Dress with tahini sauce and dig in!
Notes
- Adjust cayenne pepper to control spiciness: omit for mild or increase for heat.
- Two medium lemons and two garlic cloves are needed total to make all components.
- Variations include vegan, vegetarian, and gluten-free versions available with ingredient substitutions.
User Reviews
Overall Rating
5
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