Description
This Healthy Chicken Shawarma Bowl combines tender, spice-rubbed baked chicken with wholesome quinoa and fresh vegetables, topped with a creamy tahini dressing. A flavorful, nutritious one-bowl meal perfect for a balanced lunch or dinner.
Ingredients
Scale
Chicken and Spice Mix
- 1 pound chicken breast
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground cayenne pepper
- 1/2 teaspoon salt
Base and Vegetables
- 1 cup cooked quinoa
- 1 cup chopped cucumber
- 1 cup chopped tomatoes
- 1/2 cup chopped red onion
- 1/4 cup fresh parsley
- 1/4 cup fresh cilantro
Tahini Dressing
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 1/4 cup water
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the chicken.
- Prepare Chicken: Cut the chicken breast into small, bite-sized pieces for even cooking.
- Mix Spices: In a small bowl, combine ground cumin, paprika, turmeric, coriander, garlic powder, onion powder, cinnamon, black pepper, cayenne pepper, and salt to create the shawarma spice blend.
- Coat Chicken: Place chicken pieces in a large bowl, drizzle with olive oil, then sprinkle the spice mixture over the chicken. Toss well to coat all pieces evenly.
- Bake Chicken: Transfer the seasoned chicken onto a parchment-lined baking sheet. Bake for 20-25 minutes until fully cooked and golden brown.
- Cook Quinoa: While chicken bakes, cook quinoa according to package instructions. Once done, fluff with a fork and set aside to cool slightly.
- Prepare Vegetables: Chop cucumber, tomatoes, and red onion into bite-sized pieces. Roughly chop parsley and cilantro.
- Make Dressing: In a small bowl, whisk together tahini, lemon juice, water, olive oil, garlic powder, and cumin until smooth to form the dressing.
- Rest Chicken: When baking is complete, remove chicken from oven and let it rest for a few minutes.
- Assemble Bowl: Start with a base of cooked quinoa in each bowl. Top with chopped cucumber, tomatoes, red onion, parsley, and cilantro.
- Add Chicken: Place the baked chicken on top of the vegetables in the bowl.
- Finish with Dressing: Drizzle the tahini dressing generously over the assembled bowl.
- Serve: Serve immediately for best flavor, or refrigerate for later enjoyment.
Notes
- You can substitute chicken breast with chicken thighs for juicier results.
- Adjust cayenne pepper to your desired spice level for mild or spicy flavors.
- Quinoa can be prepared in advance to save time.
- The tahini dressing can be stored separately for up to 3 days in the fridge.
- This bowl also works well served with pita bread or a side of hummus.
