Description
This Healthy Chicken Shawarma Bowl is a vibrant and nutritious meal featuring spiced, oven-baked chicken breast served over fluffy quinoa with fresh chopped vegetables and a creamy tahini dressing. Packed with flavorful Middle Eastern spices and fresh herbs, this dish offers a satisfying balance of protein, fiber, and healthy fats, making it perfect for a wholesome lunch or dinner.
Ingredients
Scale
Chicken and Spices
- 1 pound chicken breast, cut into bite-sized pieces
- 2 tablespoons olive oil (for chicken)
- 1 teaspoon ground cumin
- 1 teaspoon 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
Base 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, chopped
- 1/4 cup fresh cilantro, chopped
Tahini Dressing
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 1/4 cup water
- 1 tablespoon olive oil (for dressing)
- 1/2 teaspoon garlic powder (for dressing)
- 1/2 teaspoon ground cumin (for dressing)
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C) to prepare for baking the spiced chicken, ensuring it will cook evenly and become golden brown.
- Prepare the Chicken: Cut the chicken breast into bite-sized pieces. In a mixing bowl, combine the chicken with 2 tablespoons olive oil and all the spices — cumin, paprika, turmeric, coriander, garlic powder, onion powder, cinnamon, black pepper, cayenne pepper, and salt. Toss well until the chicken is thoroughly coated.
- Bake the Chicken: Arrange the seasoned chicken pieces on a parchment-lined baking sheet in a single layer. Bake in the preheated oven for 20 to 25 minutes or until the chicken is cooked through and golden on the edges.
- Cook the Quinoa: While the chicken bakes, cook the quinoa according to package instructions, usually by boiling in water until fluffy. Set aside once done.
- Chop the Vegetables: Finely chop the cucumber, tomatoes, red onion, fresh parsley, and fresh cilantro. This mix adds fresh crunch and vibrant color to the bowl.
- Make the Tahini Dressing: In a small bowl, whisk together 2 tablespoons tahini, 1 tablespoon lemon juice, 1/4 cup water, 1 tablespoon olive oil, 1/2 teaspoon garlic powder, and 1/2 teaspoon ground cumin until smooth and creamy. Adjust water quantity for desired consistency.
- Assemble the Bowl: On serving plates or bowls, layer the cooked quinoa as the base. Top with the fresh chopped vegetables, then place the baked chicken on top. Drizzle the creamy tahini dressing over everything to finish.
Notes
- For extra flavor, marinate the chicken with spices and olive oil for 30 minutes before baking.
- You can substitute quinoa with brown rice or couscous if preferred.
- Adjust cayenne pepper amount to alter the spiciness level.
- Leftover chicken and dressing keep well refrigerated for up to 3 days.
- For a vegan version, replace chicken with chickpeas and omit if preferred.
