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Healthy Chicken Shawarma Quinoa Bowls

Saturday, March 2, 2019 Edit
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!!

Healthy Chicken Shawarma Quinoa Bowls

Ingredients
  1. 1 cup dry quinoa
  2. 1.5 cups water
  3. 2 chicken breasts boneless/skinless
  4. 1 clove garlic smashed and minced
  5. 2 TBSP extra virgin olive oil divided
  6. juice of 1/2 a lemon
  7. 1 teaspoon ground cumin
  8. 1/2 teaspoon smoked paprika
  9. 1/4 teaspoon ground turmeric
  10. 1/8 teaspoon cayenne pepper
  11. 2 naan flatbreads toasted or warmed slightly

THE VEGGIES:
  1. 1/4 small red onion
  2. 1/2-3/4 bell pepper red or green
  3. 1/2 English cucumber 
  4. 1 cup grape tomatoes
  5. juice of 1 lemon
  6. 2 TBSP olive oil
  7. 1-2 TBSP fresh chopped parsley

TAHINI SAUCE:
  1. 1/4 cup tahini
  2. 1 clove garlic smashed and minced
  3. juice of 1/2 a lemon
  4. 3 TBSP warm water
  5. 1/8 tsp salt
  6. 1/8 tsp black pepper
  7. 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.