Name: Chicken Shawarma and Quinoa Bowls
Ingredients: 1 1/2 pounds boneless, skinless chicken breasts; 1/2 cup exta virgin olive oil; 4 cloves garlic (coarsely chopped); 1 1/2 teaspoon salt; 2 teaspoon ground cumin; 2 teaspoon smoked paprika; 1 teaspoon ground coriander; 1/2 teaspoon cardamom; 1/2 teaspoon turmeric; 1/2 teaspoon ground cinnamon; 1/2 teaspoon black pepper; 1/2 cup tahini; 2 tablespoons extra virgin olive oil; 2 tablespoons good-quality balsamic vinegar; 2 teaspoons agave or pure maple syrup; 1 teaspoon Dijon mustard; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 2 to 4 tablespoons water; 1 1/2 cups quinoa, (cooked); 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 teaspoon extra virgin olive oil; 2 cups arugula; 3/4 cup halved cherry tomatoes; 1/2 cup pickled red onions; 1 medium avocado, (thinly sliced); 1/2 cup crumbled feta cheese

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How this works

Chicken Shawarma and Quinoa Bowls

This is a fun, healthier spin on a classic Middle Eastern dish. Chicken shawarma is a popular Middle Eastern street food that typically consists of thin cuts of seasoned chicken cooked slowly on a skewer and served in a warm pita.

Course: Dinner

Keyword: grain bowl, quinoa, quinoa bowl, shawarma

Servings:

Author: Danielle Davis

Ingredients

Chicken:

1 1/2 pounds boneless, skinless chicken breasts
1/2 cup exta virgin olive oil
4 cloves garlic coarsely chopped
1 1/2 teaspoon salt
2 teaspoon ground cumin
2 teaspoon smoked paprika
1 teaspoon ground coriander
1/2 teaspoon cardamom
1/2 teaspoon turmeric
1/2 teaspoon ground cinnamon
1/2 teaspoon black pepper

Balsamic-Tahini Dressing:

1/2 cup tahini
2 tablespoons extra virgin olive oil
2 tablespoons good-quality balsamic vinegar
2 teaspoons agave or pure maple syrup
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon black pepper
2 to 4 tablespoons water

Bowls:

1 1/2 cups quinoa, cooked
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon extra virgin olive oil
2 cups arugula
3/4 cup halved cherry tomatoes
1/2 cup pickled red onions
1 medium avocado, thinly sliced
1/2 cup crumbled feta cheese

Instructions

To make the chicken, use a meat tenderizer to pound the chicken breasts until they are about 1 inch (3 cm) thick. Place the chicken in a ziplock bag.
In a small bowl, whisk together the oil, garlic, salt, cumin, smoked paprika, coriander, cardamom, turmeric, cinnamon and black pepper. Pour the marinade over the chicken. Seal the ziplock bag and place the chicken in the refrigerator to marinate for at least 1 hour but preferably overnight.
Remove the chicken from the refrigerator about 1 hour before you will be grilling it.
Preheat the grill to about 400°F (204°C). Cook the chicken for 4 to 5 minutes on each side, or until it achieves grill marks and its internal temperature reaches 165°F (74°C). Remove the chicken from the grill and allow it to rest for 5 to 10 minutes. Cut the chicken into strips of your preferred thickness.
To make the balsamic-tahini dressing, whisk together the tahini, oil, vinegar, agave, mustard, salt and black pepper in a small bowl until the mixture is smooth. Add the water, 1 tablespoon (15 ml) at a time, until you reach your desired consistency. Set the dressing aside
To make the bowls, season the quinoa with the salt, black pepper and oil. Stir the quinoa.
Divide the quinoa, arugula, tomatoes, pickled red onions, avocado, chicken strips and feta cheese among four bowls. Top each serving with the desired amount of the balsamic-tahini dressing

Notes

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