Healthy Chicken Shawarma Quinoa Bowls
Saturday, March 2, 2019
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Healthy Chicken Shawarma Quinoa Bowls with a super easy hack for creating make-ahead lunches for work or school. The flavors are out of this world!!
Ingredients
- 1 cup dry quinoa
- 1.5 cups water
- 2 chicken breasts boneless/skinless
- 1 clove garlic smashed and minced
- 2 TBSP extra virgin olive oil divided
- juice of 1/2 a lemon
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground turmeric
- 1/8 teaspoon cayenne pepper
- 2 naan flatbreads toasted or warmed slightly
THE VEGGIES:
- 1/4 small red onion
- 1/2-3/4 bell pepper red or green
- 1/2 English cucumber
- 1 cup grape tomatoes
- juice of 1 lemon
- 2 TBSP olive oil
- 1-2 TBSP fresh chopped parsley
TAHINI SAUCE:
- 1/4 cup tahini
- 1 clove garlic smashed and minced
- juice of 1/2 a lemon
- 3 TBSP warm water
- 1/8 tsp salt
- 1/8 tsp black pepper
- 1/8 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.