Healthy Chicken Shawarma Bowl served on a bed of quinoa and lettuce then topped with a Garlic Yogurt Sauce.
Ingredients
454 gm
Chicken breast, boneless, skinless
1 tsp
Cumin
1 tsp
Cilantro (coriander)
1 tsp
Paprika
(smoked)
1/2 tsp
Garlic powder
1/2 tsp
Cinnamon
1/2 tsp
Cardamom, ground
1/4 tsp
Black pepper
1/4 tsp
Sea Salt
2 tbsp
Lemon juice
2 tbsp
Olive Oil, Extra Virgin
1 cup
Greek yogurt, plain, 2% M.F.
2 tbsp
Lemon juice
(fresh)
2 clove(s)
Garlic
(pressed (or finely minced))
1 tsp
Cumin
1 tsp
Salt and pepper
(to taste)
1 large
Zucchini
(sliced lenghwise)
2 cup
Organic Quinoa
(cooked)
1 cup
Cucumber
(diced)
1 cup
Cherry Tomatoes
(sliced)
2 cup
Lettuce, romaine
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 F. Spray grill grates with cooking spray. Place marinated chicken on the 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 cooked quinoa, sliced romaine, zucchini slice, cherry tomatoes, diced cucumber, sliced chicken, and top with a dollop of the garlic yogurt sauce.
