Description
This Healthy Chicken Shawarma Bowl offers a flavorful and nutritious meal featuring oven-baked spiced chicken breast served over a bed of fluffy quinoa with fresh vegetables and a creamy tahini dressing. It’s a delicious, wholesome take on classic Middle Eastern flavors perfect for a satisfying 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
Quinoa 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.
- Cut chicken: Cut the chicken breast into small, bite-sized pieces for even cooking and easy eating.
- 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.
- Prepare chicken: Place the chicken pieces in a large bowl and drizzle with olive oil to help the spices adhere and promote browning.
- Season chicken: Sprinkle the spice mixture over the chicken and toss well to coat all pieces evenly for flavorful results.
- Arrange for baking: Transfer the seasoned chicken to a baking sheet lined with parchment paper to prevent sticking and allow for easy cleanup.
- Bake chicken: Bake the chicken in the preheated oven for 20-25 minutes until fully cooked through and golden brown on the outside.
- Cook quinoa: While the chicken bakes, cook quinoa according to package instructions to prepare the grain base.
- Fluff quinoa: Once cooked, fluff the quinoa with a fork and set aside to cool slightly for easier assembly.
- Chop vegetables: Chop cucumber, tomatoes, and red onion into small, bite-sized pieces to add freshness and crunch to the bowl.
- Chop herbs: Roughly chop fresh parsley and cilantro to incorporate bright herbal notes.
- Make dressing: In a small bowl, whisk together tahini, lemon juice, water, olive oil, garlic powder, and cumin to create a creamy, tangy tahini dressing.
- Rest chicken: Once baked, remove the chicken from the oven and let it rest for a few minutes to retain juices and improve texture.
- Assemble bowl base: Start assembling the bowl by layering a base of cooked quinoa in serving bowls.
- Add vegetables and herbs: Top the quinoa with the chopped cucumber, tomatoes, red onion, parsley, and cilantro for a fresh, colorful component.
- Add chicken: Arrange the baked chicken pieces on top of the vegetables for the protein element of the bowl.
- Drizzle dressing: Generously drizzle the tahini dressing over the entire bowl to add creaminess and complement the spices.
- Serve or store: Serve immediately while warm or refrigerate for later use to enjoy a healthy and tasty meal anytime.
Notes
- Ensure chicken is cooked to an internal temperature of 165°F (74°C) for food safety.
- You can substitute quinoa with brown rice or couscous if preferred.
- Adjust cayenne pepper quantity to control the spiciness level.
- The tahini dressing can be thinned with additional water for a lighter consistency.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
