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Chicken Shawarma Quinoa Bowls with Tahini

Name: Chicken Shawarma Quinoa Bowls with Tahini
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 lb chicken breast, cut into bite-sized pieces; 1 cup quinoa; 2 tbsp olive oil; 3 tbsp lemon juice; 1 tsp garlic powder; 1 tsp ground cumin; 0.5 tsp ground turmeric; 1 medium cucumber, diced; 1 cup cherry tomatoes, halved; 4 tbsp tahini paste; 3 tbsp warm water

Spiced, grilled chicken served over a bed of high-protein quinoa, fresh Mediterranean vegetables, and drizzled with a creamy, dairy-free tahini sauce.

Prep 20 minCook 20 minTotal 40 min4 servingsmedium

dairy-freewheat-freegluten-freehigh-proteinclean-energymiddle-eastern

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Ingredients

chicken breast, cut into bite-sized pieces1 lb
quinoa1 cup
olive oil2 tbsp
lemon juice3 tbsp
garlic powder1 tsp
ground cumin1 tsp
ground turmeric0.5 tsp
cucumber, diced1 medium
cherry tomatoes, halved1 cup
tahini paste4 tbsp
warm water3 tbsp

Instructions

1
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.
2
Rinse the quinoa and cook it in 2 cups of water (or vegetable broth) according to package instructions. Fluff and set aside.
3
While quinoa 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.
4
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.
5
Assemble the bowls: Divide the cooked quinoa among 4 bowls. Top with cooked chicken shawarma, diced cucumber, and cherry tomatoes.
6
Drizzle generously with the creamy tahini dressing before serving.

Nutrition

Estimated, per serving

460kcal

Calories

34g

Protein

33g

Carbs

21g

Fat

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