Name: Grilled Chicken Shawarma Bowl with Herb Quinoa and Crisp Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 95g Chicken Breast, boneless and skinless; 110g Cooked Quinoa; 8g Olive Oil; 8g Tahini; 30g Nonfat Greek Yogurt; 50g Cucumber, sliced; 50g Cherry Tomatoes, halved; 15g Kalamata Olives, pitted

Nutrition

Per serving

436 calories

Protein: 32g; 29% of calories
Carbs: 32g; 29% of calories
Fat: 21g; 42% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 30 min

Toss the chicken breast with half of the olive oil, cumin, coriander, paprika, garlic powder, salt, and pepper.
Heat a grill pan over medium-high heat and cook the chicken for 5-6 minutes per side, or until the internal temperature reaches 165°F, then let it rest and slice it.
Mix the cooked quinoa with chopped fresh parsley, mint, and a squeeze of fresh lemon juice.
Whisk the Greek yogurt, tahini, remaining olive oil, a splash of lemon juice, and warm water together in a small bowl until smooth.
Assemble the bowl by placing the herb quinoa at the base, then top with the sliced shawarma chicken, cucumbers, cherry tomatoes, and Kalamata olives.
Drizzle the creamy lemon-tahini sauce over the bowl before serving.

Nutrition

Ingredients

Instructions

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