Chicken Shawarma Bowl

Chicken Shawarma Bowl on a bed of quinoa then topped with Garlic dairy product Sauce – a flavoursome dinner the family can love!

Healthy Chicken Shawarma Bowl served on a bed of quinoa and lettuce then topped with a Garlic dairy product Sauce. This flavoursome protein free dinner instruction are going to be eaten in minutes.

Guys. I leave for Vegas in an exceedingly couple days and I’m thus excited.

Not as a result of it’s Vegas. however as a result of I purchase to “get away” with my husband once more. It’s been a protracted time since microphone and that I are ready to take a visit simply us two.

Chicken Shawarma may be a geographical area dish that’s stuffed with wealthy spices like coriander, cumin, cinnamon and cardamon. Typically it’s grilled and stuffed in an exceedingly flatbread with veggies however these days we have a tendency to area unit swing it in an exceedingly bowl with grains. The chicken is marinaded long to actually let the flavors soak in then grilled until you get that nice crisp char. The footballer here tho' is that the Garlic dairy product Sauce, it wholly binds all the flavors along. You’ll fully love it!

Bon Appetit friends and happy Monday!

INGREDIENTS :

Chicken Shawarma:

1.5 lbs. boneless skinless chicken breast
2 tablespoons lemon juice
2 tablespoons olive oil
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon cinnamon
1/2 teaspoon cardamom
1/4 teaspoon black pepper
1/4 teaspoon sea salt

Garlic Yogurt Sauce:

1 cup plain greek yogurt
2 tablespoons fresh lemon juice
2 garlic cloves, pressed (or finely minced)
1 teaspoon cumin
salt & pepper to taste

The Bowl:

2 cups cooked quinoa
1 zucchini, sliced lenghwise
1 cup sliced cherry tomatoes
1 cup diced cucumber
2 cups sliced romaine lettuce

INSTRUCTIONS :

For the Chicken Shawarma: to a small bowl add cumin, coriander, smoked paprika, garlic powder, cinnamon, cardamom, black pepper, sea salt, lemon juice and olive oil. Using a spoon mix all the spices together. Add chicken breast to a large ziplock bag, pour the spice blend over the chicken. Close the ziplock bag, mix the spice blend around in the bag using your hands and refrigerator chicken overnight.
For the Garlic Yogurt Sauce: to a small bowl add plain greek yogurt, lemon juice, garlic cloves, cumin, salt and pepper to taste. Using a spoon, stir everything together.
Heat grill to medium high heat, about 375-400 degrees F. Spray grill grates with cooking spray or rub down with olive oil soaked rag. Place marinaded chicken on grill along with zucchini slices.
Grill zucchini for 2-3 minutes per side.
Grill chicken for 5-7 minutes per side, until they are no longer pink. Let the chicken sit for 5 minutes to let the juices redistribute then slice.
Assemble bowls: add 1/2 cup cooked quinoa, 1/2 cup sliced romaine, 1 zucchini slice, 1/4 cup of cherry tomatoes, 1/4 cup diced cucumber, 3-4 oz. of sliced chicken and top with a dollop of the garlic yogurt sauce.