Middle Eastern Chicken Shawarma Bowl

Ingredients

• Tahini sauce (1/4 cup)
• Fresh parsley (1/4 cup, chopped)
• Red onion (1/2, thinly sliced)
• Cucumber (1, diced)
• Cherry tomatoes (1 cup, halved)
• Cooked quinoa (1 cup)
• Salt and pepper (to taste)
• Paprika (1 teaspoon)
• Ground coriander (1 teaspoon)
• Ground cumin (1 teaspoon)
• Garlic (3 cloves, minced)
• Lemon juice (2 tablespoons)
• Olive oil (2 tablespoons)
• Chicken breasts (2, boneless and skinless)

Instructions

1. In a bowl, combine the olive oil, lemon juice, minced garlic, ground cumin, ground coriander, paprika, salt, and pepper to make the marinade.
2. Add the chicken breasts to the marinade and toss to coat. Let marinate for at least 1 hour, or overnight for best flavor.
3. Preheat the grill or grill pan over medium-high heat. Cook the marinated chicken breasts for about 6-8 minutes per side, or until cooked through.
4. Remove the chicken from the grill and let it rest for a few minutes. Slice the chicken into thin strips.
5. In two bowls, divide the cooked quinoa, cherry tomatoes, diced cucumber, sliced red onion, and chopped fresh parsley.
6. Top each bowl with the sliced chicken shawarma.
7. Drizzle the tahini sauce over the bowls.
8. Serve the Middle Eastern Chicken Shawarma Bowls and enjoy!