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Chicken Shawarma Bowl

Chicken Shawarma Bowl
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Indulge in the vibrant flavors of a Chicken Shawarma Bowl, a delightful and nutritious meal that features tender chicken, fresh vegetables, and hearty quinoa. This recipe is perfect for busy weeknights or meal prep, with its quick preparation time of just 35 minutes. The aromatic spices from Ras El Hanout elevate the dish, making it a favorite for family dinners or gatherings. Customize your bowl with various veggies to suit your taste, ensuring a wholesome dining experience that’s both satisfying and healthy. Enjoy this colorful bowl packed with protein and fiber!

Ingredients

Scale
  • 3–4 boneless, skinless chicken breasts (cut into bite-sized cubes)
  • 1 tsp Ras El Hanout seasoning
  • 1 tsp smoked paprika
  • 1/2 tsp kosher salt
  • 1/4 tsp ground black pepper
  • 2 tbsp extra virgin olive oil (divided)
  • 1 small white onion (sliced)
  • 1 cup dry quinoa
  • 1.5 cups water
  • 1 small red onion (chopped)
  • 1 small yellow bell pepper (chopped)
  • 3 garden cucumbers (about 1 cup chopped)
  • 1 cup grape or cherry tomatoes (different colors if desired)
  • 1 lemon (juiced)
  • 2 tbsp olive oil
  • 1–2 tbsp fresh chopped curly parsley

Instructions

  1. Season chicken with Ras El Hanout, smoked paprika, kosher salt, and ground black pepper.
  2. Sauté sliced white onion in 1 tablespoon of olive oil until translucent.
  3. Add seasoned chicken to the pan and cook until golden brown and cooked through, about 6-8 minutes.
  4. Rinse quinoa under cold running water using a fine-mesh strainer. Drain well and place into a pot.
  5. Add 1.5 cups of water along with about 2/3 teaspoon of kosher salt to the pot with quinoa. Boil until liquid is absorbed and 'tails' are visible, about 12-15 minutes.
  6. While quinoa cooks, chop red onion, yellow bell pepper, cucumbers, tomatoes, and parsley. Combine these in a mixing bowl.
  7. Add lemon juice, olive oil, a pinch of salt, and ground black pepper to your salad mixture; toss well to combine.
  8. Fluff quinoa with a fork and allow it to cool slightly before assembly.
  9. Assemble by adding quinoa to bowls as a base, topping each with cooked chicken shawarma and the salad on the side.
  10. Optional: Drizzle some lemon juice over the chicken shawarma before serving.

Nutrition

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