Healthy Chicken Shawarma Bowls
Bright and fragrant bowls featuring marinated chicken, fluffy quinoa, and fresh vegetables, topped with a creamy tahini drizzle for a satisfying meal.
Ingredients
For the Marinade
- 4 pieces Chicken breasts Use room temperature for even cooking.
- 2 tablespoons Olive oil
- 4 cloves Garlic (minced) Mince just before marinating.
- 1 teaspoon Cumin Toast and grind for peak aroma.
- 1 teaspoon Paprika
- 1 teaspoon Turmeric
- 1 teaspoon Salt Season cautiously.
- 1/2 teaspoon Pepper
For the Bowls
- 1 cup Quinoa Rinse well before cooking.
- 2 cups Water Use a 2:1 water-to-quinoa ratio.
- 1/4 cup Tahini Look for smooth, runny tahini.
- 2 tablespoons Lemon juice Adjust to taste.
- 2 cups Vegetables (cucumber, tomato, onion or similar) Choose fresh, crisp options.
- 1/4 cup Parsley (for garnish) Chopped.
Instructions
Marinate the Chicken
- Combine olive oil, minced garlic, cumin, paprika, turmeric, salt, and pepper in a shallow dish. Add the chicken breasts and turn to coat evenly. Cover and chill for at least 30 minutes.
Grill the Chicken
- Preheat a grill or grill pan to medium-high heat and brush with oil. Cook chicken 5–7 minutes per side until fully cooked, then rest for 5 minutes before slicing.
Cook the Quinoa
- Rinse quinoa under cold water, then simmer in 2 cups water until tender. Fluff with a fork and let steam covered for a few minutes.
Prepare Tahini Sauce
- Whisk together tahini, lemon juice, and enough water to reach a drizzleable consistency. Season with a pinch of salt.
Assemble the Bowls
- Place quinoa in bowls, top with sliced chicken, and surround with fresh vegetables. Drizzle with tahini sauce and garnish with parsley.
Serve
- Add lemon wedges or smoked paprika for garnish and serve immediately.
Notes
For meal prep, store components separately to maintain freshness. Use warm water to thin tahini if needed.