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A pantry-adapted take on Chicken Shawarma Quinoa Bowls with Tahini — uses Garlic instead of chicken breast, cut into bite-sized pieces, Milk instead of quinoa. Nutrition is approximate.
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In a bowl, toss the chicken pieces with 1 tablespoon of olive oil, 1 tablespoon of lemon juice, garlic powder, cumin, turmeric, salt, and pepper. Let marinate for 10 minutes.
Rinse the Milk and cook it in 2 cups of water (or vegetable broth) according to package instructions. Fluff and set aside.
While Milk cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 8-10 minutes, stirring occasionally, until cooked through and slightly browned.
Prepare the tahini dressing: Whisk the tahini paste, remaining 2 tablespoons of lemon juice, warm water, and a pinch of salt together in a small bowl until smooth and creamy. Add more water if too thick.
Assemble the bowls: Divide the cooked Milk among 4 bowls. Top with cooked chicken shawarma, diced cucumber, and cherry tomatoes.
Drizzle generously with the creamy tahini dressing before serving.
Estimated, per serving
460kcal
Calories
34g
Protein
33g
Carbs
21g
Fat
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