Chicken Shawarma Quinoa Bowl

Ingredients

• 1/2 lb chicken thighs or breast
• 2 tsp Shawarma Blend
• 1 Tbsp olive oil
• 1-1 ½ cups cooked quinoa
• 2+ Tbsp minced fresh herbs of your choice (parsley, dill, cilantro, mint are a good option or a mix of your favorite)
• ⅓ cup diced bell pepper (red, orange or yellow)
• ¼ cup thinly sliced scallions or red onion
• ¼ cup sliced black or kalamata olives
• ⅓ cup diced cucumber
• ⅓ cup diced tomatoes
• ½ avocado, diced
• ⅓ cup feta cubes (optional)
• 1 Tbsp extra virgin olive oil
• Juice of ½ lemon

Instructions

1. Season the chicken with the Shawarma blend. Cover and refrigerate for 1 hour.
2. Prepare the bell pepper, onion, olive, cucumber, tomato, avocado and feta (if using) while the chicken is in the refrigerator.
3. Remove chicken from the refrigerator 30 min-1 hour before you are going to cook it.
4. Cook quinoa according to the instructions on the package. Cover to keep warm while you cook the chicken.
5. Heat the olive oil in a pan over medium heat. Once the oil is hot, add chicken to the pan for approximately 5-6 minutes. Flip and cook until the internal temperature reaches 165°F. Cover and let sit while you make the “bowl”.
6. Take the cooked quinoa and mix in the minced herbs, keeping about 1 tsp to use as garnish.
7. Divide into 2 separate bowls. Arrange bell peppers, onion, olive, cucumber, tomato, avocado and feta (if using) on top of the quinoa leaving the middle open for the chicken.
8. Slice the cooked chicken into strips and place in the center. Drizzle about 1 Tbsp extra virgin olive oil and fresh lemon juice over the bowl. Sprinkle the remaining fresh herbs on top.

Notes

1 hour prep time includes refrigeration