Description
Savor the vibrant flavors of a Chicken Shawarma Bowl, an easy-to-make Mediterranean-inspired dish that’s perfect for lunch or dinner. This recipe features tender seasoned chicken, fluffy quinoa, and a medley of fresh vegetables, all brought together with a zesty dressing. In just 35 minutes, you can whip up this nutritious meal that is not only satisfying but also customizable to your taste. Whether you’re prepping for a busy week or looking for a quick dinner idea, this Chicken Shawarma Bowl will delight your palate and nourish your body.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (cut into cubes)
- 1 tsp Ras El Hanout seasoning
- 1 tsp smoked paprika
- 1 cup dry quinoa
- 1 small red onion
- 1 yellow bell pepper
- 3 garden cucumbers (chopped)
- 1 cup grape or cherry tomatoes
- Juice of 1 lemon
- Olive oil
Instructions
- Season the chicken with Ras El Hanout, paprika, salt, and pepper.
- Heat oil in a non-stick pan; sauté sliced onions until translucent.
- Add chicken; cook until golden brown and cooked through (6–8 minutes). Set aside.
- Rinse quinoa under cold water using a fine-mesh strainer.
- Cook quinoa in a pot with water and salt until fluffy (12–15 minutes).
- Chop vegetables and combine them in a bowl; dress with lemon juice and olive oil.
- Fluff the quinoa once cooked; allow it to cool slightly before assembling bowls.
- Serve quinoa topped with chicken and salad mixture.
Nutrition
- Serving Size: 1 bowl (about 350g)
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 34g
- Cholesterol: 85mg