Chicken Shawarma Bowls Packed with Flavorful Goodness

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 cup 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

1. 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).
2. 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.
3. 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.
4. 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.
5. 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.
6. Finish with a sprinkle of fresh parsley for garnish.