Name: Chicken Shawarma Bowls
Prep time: 12 h
Cook time: 30 min
Total time: 12 h 30 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 1.5 lbs. boneless skinless chicken breast; 1 teaspoon cumin; 1 teaspoon coriander; 1 teaspoon smoked paprika; 1/2 teaspoon garlic powder; 1/2 teaspoon cinnamon; 1/2 teaspoon cardamom; 1/4 teaspoon black pepper; 1/4 teaspoon sea salt; 2 tablespoons lemon juice; 2 tablespoons olive oil; 1 cup plain greek yogurt; 2 tablespoons fresh lemon juice; 2 garlic cloves, pressed (or finely minced); 1 teaspoon cumin; salt & pepper to taste; 2 cups cooked quinoa; 1 cup diced cucumber; 1 zucchini, sliced lengthwise; 1 cup sliced cherry tomatoes; 2 cups sliced romaine lettuce

Description

Loaded with fluffy quinoa and fresh vegetables, these easy Chicken Shawarma Bowls are a healthy and flavorful weeknight dinner that everyone will adore.

Ingredients

Scale

For the Chicken Shawarma

1.5 lbs. boneless skinless chicken breast
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon cinnamon
1/2 teaspoon cardamom
1/4 teaspoon black pepper
1/4 teaspoon sea salt
2 tablespoons lemon juice
2 tablespoons olive oil

For the Garlic Yogurt Sauce

1 cup plain greek yogurt
2 tablespoons fresh lemon juice
2 garlic cloves, pressed (or finely minced)
1 teaspoon cumin
salt & pepper to taste

For the Bowl

2 cups cooked quinoa
1 cup diced cucumber
1 zucchini, sliced lengthwise
1 cup sliced cherry tomatoes
2 cups sliced romaine lettuce

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Instructions

Marinate the Chicken

To a small bowl add cumin, coriander, smoked paprika, garlic powder, cinnamon, cardamom, black pepper, sea salt, lemon juice and olive oil. Use a spoon to mix all the spices together.
Add chicken breast to a large ziplock bag, pour the spice blend over the chicken. Close the ziplock bag, mix the spice blend around in the bag using your hands and refrigerate chicken overnight.

Make the Sauce & Grill the Chicken

To a small bowl add plain greek yogurt, lemon juice, garlic cloves, cumin, salt and pepper to taste. Use a spoon to stir everything together.
Heat grill to medium-high heat, about 375-400°F. Spray grill grates with cooking spray or rub down with olive oil soaked rag. Place marinated chicken on grill along with zucchini slices.
Grill zucchini for 2-3 minutes per side.
Grill chicken for 5-7 minutes per side, until they are no longer pink. Let the chicken sit for 5 minutes to let the juices redistribute then slice.

Assemble the Bowls

Add 1/2 cup cooked quinoa, 1/2 cup sliced romaine, 1 zucchini slice, 1/4 cup of cherry tomatoes, 1/4 cup diced cucumber, 3-4 oz. of sliced chicken.
Top with a dollop of the garlic yogurt sauce.

Notes

To Store: If you expect to have leftovers, don’t assemble all of the bowls right away. It’s best to store everything separately. The chicken, sauce, quinoa and veggies should all be refrigerated in airtight containers. Assemble and enjoy your bowls within 2 days for the best results.
To Reheat: Reheat the chicken and zucchini on a greased grill over medium heat. The chicken will need about 5 minutes per side, and the zucchini will need about 2. Reheat the quinoa over the stove, adding a splash of water to compensate for lost moisture. Fluff up the quinoa before adding it to the bowls.
To Freeze: Wrap the chicken in plastic wrap and store it in a freezer bag for up to 4 months. Place the quinoa into a freezer-safe container and store it for up to 8 months. Thaw frozen ingredients in the fridge before reheating. I don’t recommend freezing the sauce or the sliced veggies.

Nutrition

Serving Size: 1 bowl
Calories: 389
Sugar: 7 g
Sodium: 568 mg
Fat: 14 g
Saturated Fat: 2 g
Carbohydrates: 28 g
Fiber: 4 g
Protein: 43 g
Cholesterol: 85 mg