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Pagosa Recipes

Chicken Shawarma Bowls Packed with Flavorful Goodness

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For Chicken Shawarma Bowls, you’ll need a few key ingredients. Here’s what to gather: - 2 chicken breasts, sliced into thin strips - 3 tablespoons olive oil - 1 cup quinoa, rinsed and drained - 2 cups vegetable broth (or water) - 1 cup cherry tomatoes, halved - 1 cucumber, diced - ½ red onion, thinly sliced - 1 cup lettuce, shredded - ¼ cup fresh parsley, chopped - ½ cup plain Greek yogurt These ingredients form the base of your bowl. The chicken provides protein, while quinoa adds fiber. The spices create the magic in Chicken Shawarma. Here’s what you will need: - 2 teaspoons ground cumin - 2 teaspoons ground coriander - 1 teaspoon smoked paprika - 1 teaspoon turmeric - 1 teaspoon garlic powder - 1 teaspoon ground cinnamon - Salt and pepper to taste Combine these spices with olive oil to form a marinade. The chicken absorbs these flavors, making each bite delicious. Marinate the chicken for at least 30 minutes. For even more flavor, marinate it for up to 2 hours. Toppings add freshness and crunch. Don’t skip these! Here are the must-have garnishes: - Cherry tomatoes - Cucumber - Red onion - Shredded lettuce - Fresh parsley You can also drizzle a creamy sauce on top. For this, mix: - ½ cup Greek yogurt - 1 tablespoon tahini - Juice of 1 lemon This sauce ties the bowl together and adds creaminess. Enjoy the vibrant colors and tastes of your Chicken Shawarma Bowls! {{ingredient_image_1}} Start by slicing two chicken breasts into thin strips. In a large bowl, mix the chicken with three tablespoons of olive oil. Next, add two teaspoons of ground cumin and two teaspoons of ground coriander. Then, sprinkle in one teaspoon each of smoked paprika, turmeric, garlic powder, and ground cinnamon. Season with salt and pepper to taste. Mix well to coat the chicken evenly. Let it marinate for at least 30 minutes. For deeper flavor, marinate for up to two hours in the fridge. While the chicken marinates, prepare the quinoa. Rinse and drain one cup of quinoa. In a saucepan, combine the quinoa with two cups of vegetable broth or water. Bring it to a boil over medium-high heat. Once boiling, reduce the heat, cover, and let it simmer for about 15 minutes. After this time, check if the quinoa is tender and the liquid absorbed. Fluff the quinoa gently with a fork and set it aside. Now, heat a large skillet over medium-high heat. Add the marinated chicken strips to the skillet. Cook the chicken for about 6 to 8 minutes. Stir frequently to ensure even cooking. The chicken should be cooked through and golden brown when finished. In a small bowl, mix half a cup of plain Greek yogurt with one tablespoon of tahini. Squeeze the juice of one lemon into the bowl and add a pinch of salt. Stir until you achieve a creamy sauce. Taste and adjust the seasoning if needed. To build your bowls, start with a scoop of quinoa at the base. Add a generous portion of the cooked chicken on top. Then, layer with cherry tomatoes, diced cucumber, thinly sliced red onion, and shredded lettuce. Drizzle the yogurt-tahini sauce over everything. Finish with a sprinkle of fresh parsley for a pop of color. Serve in deep plates for an appealing look, and add lemon wedges for an extra zing! To make your chicken shawarma shine, marinate it well. Use a mix of olive oil, cumin, coriander, smoked paprika, turmeric, garlic powder, cinnamon, salt, and pepper. I suggest letting it sit for at least 30 minutes. For deeper flavor, marinate for up to 2 hours. The longer it sits, the better the taste. Always cover the bowl with plastic wrap or a lid while it marinates. When cooking, ensure your skillet is hot. This helps seal in the juices. Cook the chicken for about 6 to 8 minutes. Stir it often to avoid burning. Check that it is golden brown and fully cooked. If overcooked, the chicken becomes dry. A meat thermometer can help; it should read 165°F. Let the chicken rest for a few minutes before serving. This makes it juicier. To serve, use deep plates or bowls. Start with a base of fluffy quinoa. Layer the chicken on top, then add colorful toppings. Use cherry tomatoes, cucumber, red onion, and shredded lettuce. Drizzle the creamy yogurt-tahini sauce over the dish. Finish with fresh parsley for a pop of color. Add lemon wedges on the side for extra flavor. This makes the meal look as good as it tastes! Pro Tips Marination Matters: Allow the chicken to marinate for up to 2 hours for deeper flavor penetration. Quinoa Perfection: Rinse quinoa thoroughly before cooking to remove bitterness and enhance flavor. Serving Style: Layer the ingredients in bowls for a beautiful presentation that highlights the vibrant colors. Yogurt Sauce Variation: Experiment with adding herbs like dill or mint to the yogurt-tahini sauce for extra freshness. {{image_2}} You can swap chicken for other proteins. Try beef or lamb for a richer taste. Turkey can work well too; it cooks fast and stays juicy. If you want fish, salmon or shrimp are great options. The spices in the marinade will pair nicely with these proteins, giving you flavor in every bite. For a vegetarian or vegan meal, use chickpeas or tofu. Both options soak up the spices well. Canned chickpeas are easy; just rinse and dry them. For tofu, press it to remove extra moisture. Then, marinate and cook until crispy. You can also try grilled vegetables for a hearty meal. Eggplant, zucchini, and bell peppers add a nice touch. While quinoa is tasty, you can use other grains. Brown rice or farro are filling and nutritious. They also catch the sauce well. If you're looking for a lighter option, try cauliflower rice. It adds a fresh crunch and makes the dish low-carb. You could even use couscous or barley for a fun twist! Each base offers a unique flavor and texture to your bowl. To store leftovers, let the chicken shawarma cool down first. Place it in an airtight container. You can keep it in the fridge for up to three days. Make sure to also store the cooked quinoa and other toppings separately. This helps keep everything fresh and tasty. If you have leftover sauce, store it in a small jar. You can freeze chicken shawarma for later meals. First, cool the chicken completely. Then, place it in a freezer-safe bag. Squeeze out the air before sealing. This helps prevent freezer burn. You can freeze it for up to three months. When ready to eat, thaw it in the fridge overnight. To reheat chicken shawarma, you can use the oven or a skillet. For the oven, preheat it to 350°F. Spread the chicken on a baking sheet and cover with foil. Heat for about 15-20 minutes. If using a skillet, warm it over medium heat. Stir the chicken until it is hot. Make sure the quinoa is also heated through before serving. Enjoy your flavorful bowls! You can use rice, couscous, or farro instead of quinoa. These grains cook well and taste great. Rice is easy to find and cooks fast. Couscous has a fluffy texture, and farro adds a nutty flavor. Each option gives your bowl a unique twist. To make Chicken Shawarma in an air fryer, start by marinating the chicken as usual. Preheat your air fryer to 400°F (200°C). Place the marinated chicken strips in the basket in a single layer. Cook for about 10-12 minutes, shaking the basket halfway through. The chicken should be crispy outside and juicy inside. Yes, you can prepare Chicken Shawarma ahead of time. Marinate the chicken and store it in the fridge for up to 2 hours or overnight. Cook the chicken just before serving for the best taste. You can also cook everything in advance and store it in containers. Just reheat when you’re ready to eat. You now know how to make delicious Chicken Shawarma Bowls from scratch. We explored the key ingredients, spices, and toppings that bring vibrant flavors. I provided step-by-step instructions for preparing the chicken, quinoa, and sauce. With tips for marinating, cooking, and serving, you can impress anyone. Don’t forget the variations and storage tips to keep meals fresh. Enjoy your culinary adventure and make these bowls your own!

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Craving a meal that bursts with flavor? You’ve come to the right place. Chicken Shawarma Bowls are not just tasty; they are also easy to make! In this guide, I’ll walk you through the ingredients, spices, and tips to build a bowl that’s wholesome and satisfying. Whether you’re a busy parent or a cooking novice, these bowls offer a hit of deliciousness you won’t want to miss. Let’s get started!

Why I Love This Recipe

  1. Bold Flavors: This recipe combines a delightful mix of spices that bring out the best in chicken, making every bite a taste sensation.
  2. Healthy Ingredients: With quinoa, fresh vegetables, and Greek yogurt, this dish is not only delicious but also packed with nutrients.
  3. Quick and Easy: Preparation and cooking can be done in under an hour, perfect for a busy weeknight dinner.
  4. Customizable: You can easily swap out ingredients based on your preferences or what you have on hand, making it versatile for any taste.

Ingredients

Main Ingredients for Chicken Shawarma Bowls

For Chicken Shawarma Bowls, you’ll need a few key ingredients. Here’s what to gather:

  • 2 chicken breasts, sliced into thin strips
  • 3 tablespoons olive oil
  • 1 cup quinoa, rinsed and drained
  • 2 cups vegetable broth (or water)
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • ½ red onion, thinly sliced
  • 1 cup lettuce, shredded
  • ¼ cup fresh parsley, chopped
  • ½ cup plain Greek yogurt

These ingredients form the base of your bowl. The chicken provides protein, while quinoa adds fiber.

Spices and Marinade Details

The spices create the magic in Chicken Shawarma. Here’s what you will need:

  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon smoked paprika
  • 1 teaspoon turmeric
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cinnamon
  • Salt and pepper to taste

Combine these spices with olive oil to form a marinade. The chicken absorbs these flavors, making each bite delicious. Marinate the chicken for at least 30 minutes. For even more flavor, marinate it for up to 2 hours.

Toppings and Garnishes

Toppings add freshness and crunch. Don’t skip these! Here are the must-have garnishes:

  • Cherry tomatoes
  • Cucumber
  • Red onion
  • Shredded lettuce
  • Fresh parsley

You can also drizzle a creamy sauce on top. For this, mix:

  • ½ cup Greek yogurt
  • 1 tablespoon tahini
  • Juice of 1 lemon

This sauce ties the bowl together and adds creaminess. Enjoy the vibrant colors and tastes of your Chicken Shawarma Bowls!

Step-by-Step Instructions

Preparing the Chicken Marinade

Start by slicing two chicken breasts into thin strips. In a large bowl, mix the chicken with three tablespoons of olive oil. Next, add two teaspoons of ground cumin and two teaspoons of ground coriander. Then, sprinkle in one teaspoon each of smoked paprika, turmeric, garlic powder, and ground cinnamon. Season with salt and pepper to taste. Mix well to coat the chicken evenly. Let it marinate for at least 30 minutes. For deeper flavor, marinate for up to two hours in the fridge.

Cooking the Quinoa

While the chicken marinates, prepare the quinoa. Rinse and drain one cup of quinoa. In a saucepan, combine the quinoa with two cups of vegetable broth or water. Bring it to a boil over medium-high heat. Once boiling, reduce the heat, cover, and let it simmer for about 15 minutes. After this time, check if the quinoa is tender and the liquid absorbed. Fluff the quinoa gently with a fork and set it aside.

Cooking the Chicken

Now, heat a large skillet over medium-high heat. Add the marinated chicken strips to the skillet. Cook the chicken for about 6 to 8 minutes. Stir frequently to ensure even cooking. The chicken should be cooked through and golden brown when finished.

Making the Yogurt-Tahini Sauce

In a small bowl, mix half a cup of plain Greek yogurt with one tablespoon of tahini. Squeeze the juice of one lemon into the bowl and add a pinch of salt. Stir until you achieve a creamy sauce. Taste and adjust the seasoning if needed.

Assembling the Chicken Shawarma Bowls

To build your bowls, start with a scoop of quinoa at the base. Add a generous portion of the cooked chicken on top. Then, layer with cherry tomatoes, diced cucumber, thinly sliced red onion, and shredded lettuce. Drizzle the yogurt-tahini sauce over everything. Finish with a sprinkle of fresh parsley for a pop of color. Serve in deep plates for an appealing look, and add lemon wedges for an extra zing!

Tips & Tricks

Best Marinating Practices for Flavor

To make your chicken shawarma shine, marinate it well. Use a mix of olive oil, cumin, coriander, smoked paprika, turmeric, garlic powder, cinnamon, salt, and pepper. I suggest letting it sit for at least 30 minutes. For deeper flavor, marinate for up to 2 hours. The longer it sits, the better the taste. Always cover the bowl with plastic wrap or a lid while it marinates.

Cooking Tips for Tender Chicken

When cooking, ensure your skillet is hot. This helps seal in the juices. Cook the chicken for about 6 to 8 minutes. Stir it often to avoid burning. Check that it is golden brown and fully cooked. If overcooked, the chicken becomes dry. A meat thermometer can help; it should read 165°F. Let the chicken rest for a few minutes before serving. This makes it juicier.

Presentation Ideas for Serving

To serve, use deep plates or bowls. Start with a base of fluffy quinoa. Layer the chicken on top, then add colorful toppings. Use cherry tomatoes, cucumber, red onion, and shredded lettuce. Drizzle the creamy yogurt-tahini sauce over the dish. Finish with fresh parsley for a pop of color. Add lemon wedges on the side for extra flavor. This makes the meal look as good as it tastes!

Pro Tips

  1. Marination Matters: Allow the chicken to marinate for up to 2 hours for deeper flavor penetration.
  2. Quinoa Perfection: Rinse quinoa thoroughly before cooking to remove bitterness and enhance flavor.
  3. Serving Style: Layer the ingredients in bowls for a beautiful presentation that highlights the vibrant colors.
  4. Yogurt Sauce Variation: Experiment with adding herbs like dill or mint to the yogurt-tahini sauce for extra freshness.

Variations

Alternative Proteins for Shawarma Bowls

You can swap chicken for other proteins. Try beef or lamb for a richer taste. Turkey can work well too; it cooks fast and stays juicy. If you want fish, salmon or shrimp are great options. The spices in the marinade will pair nicely with these proteins, giving you flavor in every bite.

Vegetarian/Vegan Options

For a vegetarian or vegan meal, use chickpeas or tofu. Both options soak up the spices well. Canned chickpeas are easy; just rinse and dry them. For tofu, press it to remove extra moisture. Then, marinate and cook until crispy. You can also try grilled vegetables for a hearty meal. Eggplant, zucchini, and bell peppers add a nice touch.

Different Grain Bases Instead of Quinoa

While quinoa is tasty, you can use other grains. Brown rice or farro are filling and nutritious. They also catch the sauce well. If you’re looking for a lighter option, try cauliflower rice. It adds a fresh crunch and makes the dish low-carb. You could even use couscous or barley for a fun twist! Each base offers a unique flavor and texture to your bowl.

Storage Info

How to Store Leftovers

To store leftovers, let the chicken shawarma cool down first. Place it in an airtight container. You can keep it in the fridge for up to three days. Make sure to also store the cooked quinoa and other toppings separately. This helps keep everything fresh and tasty. If you have leftover sauce, store it in a small jar.

Freezing Chicken Shawarma

You can freeze chicken shawarma for later meals. First, cool the chicken completely. Then, place it in a freezer-safe bag. Squeeze out the air before sealing. This helps prevent freezer burn. You can freeze it for up to three months. When ready to eat, thaw it in the fridge overnight.

Reheating Instructions

To reheat chicken shawarma, you can use the oven or a skillet. For the oven, preheat it to 350°F. Spread the chicken on a baking sheet and cover with foil. Heat for about 15-20 minutes. If using a skillet, warm it over medium heat. Stir the chicken until it is hot. Make sure the quinoa is also heated through before serving. Enjoy your flavorful bowls!

FAQs

What can I substitute for quinoa in Chicken Shawarma Bowls?

You can use rice, couscous, or farro instead of quinoa. These grains cook well and taste great. Rice is easy to find and cooks fast. Couscous has a fluffy texture, and farro adds a nutty flavor. Each option gives your bowl a unique twist.

How do I make Chicken Shawarma in an air fryer?

To make Chicken Shawarma in an air fryer, start by marinating the chicken as usual. Preheat your air fryer to 400°F (200°C). Place the marinated chicken strips in the basket in a single layer. Cook for about 10-12 minutes, shaking the basket halfway through. The chicken should be crispy outside and juicy inside.

Can I prepare Chicken Shawarma ahead of time?

Yes, you can prepare Chicken Shawarma ahead of time. Marinate the chicken and store it in the fridge for up to 2 hours or overnight. Cook the chicken just before serving for the best taste. You can also cook everything in advance and store it in containers. Just reheat when you’re ready to eat.

You now know how to make delicious Chicken Shawarma Bowls from scratch. We explored the key ingredients, spices, and toppings that bring vibrant flavors. I provided step-by-step instructions for preparing the chicken, quinoa, and sauce. With tips for marinating, cooking, and serving, you can impress anyone. Don’t forget the variations and storage tips to keep meals fresh. Enjoy your culinary adventure and make these bowls your ow

For Chicken Shawarma Bowls, you’ll need a few key ingredients. Here’s what to gather: - 2 chicken breasts, sliced into thin strips - 3 tablespoons olive oil - 1 cup quinoa, rinsed and drained - 2 cups vegetable broth (or water) - 1 cup cherry tomatoes, halved - 1 cucumber, diced - ½ red onion, thinly sliced - 1 cup lettuce, shredded - ¼ cup fresh parsley, chopped - ½ cup plain Greek yogurt These ingredients form the base of your bowl. The chicken provides protein, while quinoa adds fiber. The spices create the magic in Chicken Shawarma. Here’s what you will need: - 2 teaspoons ground cumin - 2 teaspoons ground coriander - 1 teaspoon smoked paprika - 1 teaspoon turmeric - 1 teaspoon garlic powder - 1 teaspoon ground cinnamon - Salt and pepper to taste Combine these spices with olive oil to form a marinade. The chicken absorbs these flavors, making each bite delicious. Marinate the chicken for at least 30 minutes. For even more flavor, marinate it for up to 2 hours. Toppings add freshness and crunch. Don’t skip these! Here are the must-have garnishes: - Cherry tomatoes - Cucumber - Red onion - Shredded lettuce - Fresh parsley You can also drizzle a creamy sauce on top. For this, mix: - ½ cup Greek yogurt - 1 tablespoon tahini - Juice of 1 lemon This sauce ties the bowl together and adds creaminess. Enjoy the vibrant colors and tastes of your Chicken Shawarma Bowls! {{ingredient_image_1}} Start by slicing two chicken breasts into thin strips. In a large bowl, mix the chicken with three tablespoons of olive oil. Next, add two teaspoons of ground cumin and two teaspoons of ground coriander. Then, sprinkle in one teaspoon each of smoked paprika, turmeric, garlic powder, and ground cinnamon. Season with salt and pepper to taste. Mix well to coat the chicken evenly. Let it marinate for at least 30 minutes. For deeper flavor, marinate for up to two hours in the fridge. While the chicken marinates, prepare the quinoa. Rinse and drain one cup of quinoa. In a saucepan, combine the quinoa with two cups of vegetable broth or water. Bring it to a boil over medium-high heat. Once boiling, reduce the heat, cover, and let it simmer for about 15 minutes. After this time, check if the quinoa is tender and the liquid absorbed. Fluff the quinoa gently with a fork and set it aside. Now, heat a large skillet over medium-high heat. Add the marinated chicken strips to the skillet. Cook the chicken for about 6 to 8 minutes. Stir frequently to ensure even cooking. The chicken should be cooked through and golden brown when finished. In a small bowl, mix half a cup of plain Greek yogurt with one tablespoon of tahini. Squeeze the juice of one lemon into the bowl and add a pinch of salt. Stir until you achieve a creamy sauce. Taste and adjust the seasoning if needed. To build your bowls, start with a scoop of quinoa at the base. Add a generous portion of the cooked chicken on top. Then, layer with cherry tomatoes, diced cucumber, thinly sliced red onion, and shredded lettuce. Drizzle the yogurt-tahini sauce over everything. Finish with a sprinkle of fresh parsley for a pop of color. Serve in deep plates for an appealing look, and add lemon wedges for an extra zing! To make your chicken shawarma shine, marinate it well. Use a mix of olive oil, cumin, coriander, smoked paprika, turmeric, garlic powder, cinnamon, salt, and pepper. I suggest letting it sit for at least 30 minutes. For deeper flavor, marinate for up to 2 hours. The longer it sits, the better the taste. Always cover the bowl with plastic wrap or a lid while it marinates. When cooking, ensure your skillet is hot. This helps seal in the juices. Cook the chicken for about 6 to 8 minutes. Stir it often to avoid burning. Check that it is golden brown and fully cooked. If overcooked, the chicken becomes dry. A meat thermometer can help; it should read 165°F. Let the chicken rest for a few minutes before serving. This makes it juicier. To serve, use deep plates or bowls. Start with a base of fluffy quinoa. Layer the chicken on top, then add colorful toppings. Use cherry tomatoes, cucumber, red onion, and shredded lettuce. Drizzle the creamy yogurt-tahini sauce over the dish. Finish with fresh parsley for a pop of color. Add lemon wedges on the side for extra flavor. This makes the meal look as good as it tastes! Pro Tips Marination Matters: Allow the chicken to marinate for up to 2 hours for deeper flavor penetration. Quinoa Perfection: Rinse quinoa thoroughly before cooking to remove bitterness and enhance flavor. Serving Style: Layer the ingredients in bowls for a beautiful presentation that highlights the vibrant colors. Yogurt Sauce Variation: Experiment with adding herbs like dill or mint to the yogurt-tahini sauce for extra freshness. {{image_2}} You can swap chicken for other proteins. Try beef or lamb for a richer taste. Turkey can work well too; it cooks fast and stays juicy. If you want fish, salmon or shrimp are great options. The spices in the marinade will pair nicely with these proteins, giving you flavor in every bite. For a vegetarian or vegan meal, use chickpeas or tofu. Both options soak up the spices well. Canned chickpeas are easy; just rinse and dry them. For tofu, press it to remove extra moisture. Then, marinate and cook until crispy. You can also try grilled vegetables for a hearty meal. Eggplant, zucchini, and bell peppers add a nice touch. While quinoa is tasty, you can use other grains. Brown rice or farro are filling and nutritious. They also catch the sauce well. If you're looking for a lighter option, try cauliflower rice. It adds a fresh crunch and makes the dish low-carb. You could even use couscous or barley for a fun twist! Each base offers a unique flavor and texture to your bowl. To store leftovers, let the chicken shawarma cool down first. Place it in an airtight container. You can keep it in the fridge for up to three days. Make sure to also store the cooked quinoa and other toppings separately. This helps keep everything fresh and tasty. If you have leftover sauce, store it in a small jar. You can freeze chicken shawarma for later meals. First, cool the chicken completely. Then, place it in a freezer-safe bag. Squeeze out the air before sealing. This helps prevent freezer burn. You can freeze it for up to three months. When ready to eat, thaw it in the fridge overnight. To reheat chicken shawarma, you can use the oven or a skillet. For the oven, preheat it to 350°F. Spread the chicken on a baking sheet and cover with foil. Heat for about 15-20 minutes. If using a skillet, warm it over medium heat. Stir the chicken until it is hot. Make sure the quinoa is also heated through before serving. Enjoy your flavorful bowls! You can use rice, couscous, or farro instead of quinoa. These grains cook well and taste great. Rice is easy to find and cooks fast. Couscous has a fluffy texture, and farro adds a nutty flavor. Each option gives your bowl a unique twist. To make Chicken Shawarma in an air fryer, start by marinating the chicken as usual. Preheat your air fryer to 400°F (200°C). Place the marinated chicken strips in the basket in a single layer. Cook for about 10-12 minutes, shaking the basket halfway through. The chicken should be crispy outside and juicy inside. Yes, you can prepare Chicken Shawarma ahead of time. Marinate the chicken and store it in the fridge for up to 2 hours or overnight. Cook the chicken just before serving for the best taste. You can also cook everything in advance and store it in containers. Just reheat when you’re ready to eat. You now know how to make delicious Chicken Shawarma Bowls from scratch. We explored the key ingredients, spices, and toppings that bring vibrant flavors. I provided step-by-step instructions for preparing the chicken, quinoa, and sauce. With tips for marinating, cooking, and serving, you can impress anyone. Don’t forget the variations and storage tips to keep meals fresh. Enjoy your culinary adventure and make these bowls your own!

Flavorful Chicken Shawarma Bowls

A delicious and healthy bowl featuring marinated chicken, quinoa, and fresh vegetables, topped with a creamy yogurt-tahini sauce.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine Middle Eastern
Servings 4

Ingredients
  

  • 2 breasts chicken, sliced into thin strips
  • 3 tablespoons olive oil
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon smoked paprika
  • 1 teaspoon turmeric
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cinnamon
  • to taste salt and pepper
  • 1 cup quinoa, rinsed and drained
  • 2 cups vegetable broth (or water)
  • 1 cup cherry tomatoes, halved
  • 1 cucumber diced
  • 0.5 red onion thinly sliced
  • 1 cup lettuce, shredded
  • 0.25 cup fresh parsley, chopped
  • 0.5 cup plain Greek yogurt
  • 1 tablespoon tahini
  • 1 lemon Juice of

Instructions
 

  • In a large bowl, combine the sliced chicken with olive oil, cumin, coriander, smoked paprika, turmeric, garlic powder, cinnamon, salt, and pepper. Mix well to coat the chicken evenly. Marinate for at least 30 minutes (or up to 2 hours in the fridge for more flavor).
  • While the chicken is marinating, prepare the quinoa. In a saucepan, combine the quinoa and vegetable broth (or water) and bring to a boil. Reduce heat, cover, and simmer for about 15 minutes until quinoa is tender and liquid is absorbed. Fluff with a fork and set aside.
  • Heat a large skillet over medium-high heat. Add the marinated chicken strips and cook for about 6-8 minutes, stirring frequently, until the chicken is cooked through and golden brown.
  • In a small bowl, mix the Greek yogurt, tahini, lemon juice, and a pinch of salt to create a creamy sauce. Adjust seasoning to taste.
  • To assemble the bowls, start with a scoop of quinoa at the base, add a generous portion of the cooked chicken, and then top with cherry tomatoes, cucumber, red onion, and shredded lettuce. Drizzle the yogurt-tahini sauce over the top.
  • Finish with a sprinkle of fresh parsley for garnish.

Notes

Serve the bowls in deep plates, and arrange the colorful toppings in sections to create a visually appealing dish. Consider adding lemon wedges on the side for an extra zing!
Keyword bowl, chicken, healthy, quinoa, shawarma

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