Transform your mealtime with this delectable Chicken Shawarma Bowl, brimming with juicy chunks of lean chicken breast and a medley of vibrant flavors. It’s a culinary journey that’s both nourishing and satisfying.
What You’ll Need:
Chicken Shawarma:
- 3-4 chicken breasts, skinless and boneless, cubed
- 1 tsp. Ras El Hanout or Shawarma seasoning blend
- 1 tsp. smoked paprika (omit if using shawarma seasoning)
- ½ tsp. kosher salt
- ¼ tsp. ground black pepper
- 2 tbsp. extra virgin olive oil, divided
- 1 small white onion, thinly sliced
Bowls and Salad:
- 1 cup dry quinoa
- 1.5 cups water
- 1 small red onion, finely chopped
- 1 yellow bell pepper, diced
- 3 garden cucumbers, chopped
- 1 cup grape or cherry tomatoes, halved
- Fresh juice of 1 lemon
- 2 tbsp. olive oil
- 1-2 tbsp. freshly chopped curly parsley
The Magic Happens Here:
- Season & Sizzle: Begin by seasoning the chicken cubes with Ras El Hanout, paprika, salt, and pepper. In a non-stick pan, heat oil and sauté the white onion until translucent. Add the chicken, cooking until golden and succulent, about 6-8 minutes. Set aside.
- Quinoa Quest: Rinse quinoa under cold water using a fine-mesh strainer. Drain and transfer to a pot. Add water and a pinch of salt, then bring to a boil. Cook until you see tiny ‘tails’ on the quinoa, about 12-15 minutes.
- Salad Symphony: While quinoa cooks, prep your salad. Mix chopped red onion, bell pepper, cucumber, tomatoes, and parsley in a bowl. Dress with lemon juice, olive oil, salt, and pepper. Toss to coat evenly.
- Assemble with Artistry: Fluff the cooled quinoa and scoop into bowls. Crown with a generous helping of chicken shawarma. Adorn with the vibrant salad.
Optional Twist: For an extra zing, drizzle lemon juice over the chicken shawarma before serving.
Embrace this bowl of goodness, a perfect blend of protein, fresh veggies, and grains, ready to tantalize your taste buds and nourish your body! 🍋🥗🍗
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