Healthy Chicken Shawarma Quinoa Bowls
Healthy Chicken Shawarma Quinoa Bowls using a super simple hack for make-ahead lunches. This is super easy and healthy and you will love it!
Servings 2 bowls
Ingredients
- 2 chicken-breasts boneless/skinless
- 2 naan flatbreads toasted or warmed slightly
- 1 clove garlic smashed and minced
- 1 cup dry-quinoa
- 2 tbsp extra virgin olive-oil divided
- juice of ½ a lemon
- 1½ cups water
- 1 tsp ground-cumin
- ½ tsp smoked-paprika
- ⅛ tsp cayenne-pepper
- ¼ tsp ground-turmeric
For the Veggies
- ½ English-cucumber
- 1 cup grape-tomatoes
- 1-2 tbsp fresh-chopped-parsley
- juice of 1 lemon
- ¼ small red-onion
- 2 tbsp olive-oil
- ½ - ¾ bell-pepper red or green
For the Tahini Sauce
- ⅛ tsp black-pepper
- 3 tbsp warm-water
- ⅛ tsp paprika
- juice of ½ a lemon
- ¼ cup tahini
- 1 clove garlic smashed and minced
- ⅛ tsp salt
Instructions
- First wash and drain quinoa employing a mesh strainer or sieve. Bring a medium-saucepan to medium-heat & lightly toast the quinoa to get rid of any excess water. Stir as it toasts to get only a couple of minutes.
- This step is optional but actually increases the nuttiness and fluff variable of this quinoa! Next add your own water, put burner to high & bring to a boil. After boiling, reduce heat to low & simmer. Covered with the lid slightly ajar for 12-13minutes or till the liquid was absorbed & quinoa is fluffy.
- While the quinoa cooks, prep your veggies! Slice onion, cucumber, parsley and bell pepper. Mince your garlic & slice grape-tomatoes in half.
- Pat chicken dry with paper-towel, then put a dry-paper-towel on top. With a meat mallet or heavy-pan, pound into 1⁄4-inch thickness.
- In a large shallow-bowl or resealable plastic-bag, combine turmeric, cumin, cayenne-pepper, paprika and with juice of 1⁄2 lemon, minced garlic and 1 tbsp olive-oil. Add chicken and coat with the spices. Put aside to marinate at room-temperature for 10 or more minutes.
- Snag your own fluffy quinoa in the pot and then give it a small fluff with a fork. Season with pepper and salt, to taste. Put aside.
- Remove chicken from marinade and season both sides with 1⁄2 teaspoon black-pepper and salt as desired. Heat 1 tbsp olive-oil from naan over moderate heat. When oil is shimmering, add chicken.
- Cook till chicken is cooked through (165°F) for 3-4minutes each side. Transfer chicken to a plate and let it rest while you prep your quinoa bowls.
- Combine tomatoes, onion, cucumber, parsley and bell-pepper in a bowl then dress with juice of lemon juice & 2 tbsp olive-oil. Season if desired.
- For those tahini-sauce, whisk together tahini, lemon-juice and minced garlic. Gradually add warm-water, whisking well till saucy & thin. Season with paprika, pepper and salt.
- Slice your chicken into thin pieces or dip into bite-sized pieces.
- Now let's toss it ! You are able to dish the chicken & veggies on top as envisioned above or throw the quinoa with all the veggies for goodness in every bite! Dress with tahini sauce and dig.