Description
Looking for a delicious and healthy meal idea? Try these Chicken Shawarma Bowls for a satisfying dinner option! Discover the recipe now.
Ingredients
Scale
- 3–4 chicken breasts (boneless/skinless, cut into small bite-sized cubes)
- 1 teaspoon Ras El Hanout seasoning (or shawarma seasoning ** see notes)
- 1 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- ¼ teaspoon Ground black pepper
- 2 tablespoons extra virgin olive oil (divided)
- 1 small white onion (sliced)
- 1 cup dry quinoa
- 1.5 cups water
- 1 small red onion
- 1 small yellow bell pepper
- 3 garden cucumbers (about 1 cup chopped)
- 1 cup grape or cherry tomatoes (different colors if desired)
- 1 lemon (juiced)
- 2 tablespoons olive oil (or avocado oil)
- 1–2 tablespoons fresh chopped curly parsley
Instructions
- Step 1: Season the 3-4 chicken breasts pieces with 1 teaspoon Ras El Hanout seasoning (or shawarma seasoning), 1 teaspoon smoked paprika, 1/2 teaspoon kosher salt, and ¼ teaspoon Ground black pepper . (If using shawarma seasoning, do not add the paprika.).
- Step 2: Heat a non-stick pan over medium-high heat. Add 2 tablespoons extra virgin olive oil and sliced1 small white onion; sauté until translucent.
- Step 3: Add chicken and cook until golden brown and cooked through. About 6-8 minutes. Set aside on a plate. (This step can be made ahead).
- Step 4: Prepare 1 cup dry quinoa, Using a fine-mesh strainer, rinse the quinoa under cold running water.
- Step 5: Rub and swish the quinoa with your hands while rinsing to remove the natural coating. Drain the quinoa and place it into a pot.
- Step 6: Add Step 1: 5 cups water, about 2/3 tsp of kosher salt, and set the heat to high. Boil until liquid is cooked off and ‘tails’ are visible, about 12-15 minutes.
- Step 7: While the quinoa is cooking, prepare the salad, chop the 1 small red onion, 1 small yellow bell pepper, 3 garden cucumbers, 1 cup grape or cherry tomatoes, and 1-2 tablespoons fresh chopped curly parsley. Combine chopped onion, bell pepper, cucumber, and cherry tomatoes in a bowl.
- Step 8: Add lemon juice (from 1 lemon), 2 tablespoons olive oil, a pinch of salt, and ground pepper; toss well to combine. Garnish with chopped parsley and set aside.
- Step 9: When the quinoa is done, fluff with a fork and allow it to cool.
- Step 10: For assembling, add quinoa to the serving bowls. Top each serving with chicken shawarma. Add the salad next to it and serve.
- Step 11: OPTIONAL: drizzle a bit of lemon juice over the chicken shawarma.
Notes
Try This Recipe and Leave a comment Below, your opinion matters to me!
Nutrition
- Serving Size: 4 serving
- Calories: 400
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg