Middle Eastern Chicken Shawarma Bowl

Ingredients

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

Instructions

1. In a bowl, whisk together olive oil, lemon juice, minced garlic, cumin, coriander, paprika, salt, and pepper to create the marinade.
2. Add the chicken breasts to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour, or overnight for enhanced flavor.
3. While the chicken marinates, prepare the tahini sauce by mixing tahini, minced garlic, lemon juice, and water in a small bowl until smooth. Adjust the consistency with more water if needed and season with a pinch of salt. Set aside.
4. Preheat your grill or grill pan over medium-high heat. Cook the marinated chicken breasts for about 6-8 minutes per side, or until the internal temperature reaches 165°F (75°C).
5. Once cooked, remove the chicken from the grill and let it rest for a few minutes before slicing into thin strips.
6. In serving bowls, divide the cooked quinoa evenly. Top with halved cherry tomatoes, diced cucumber, sliced red onion, and chopped parsley.
7. Place the sliced chicken shawarma on top of the vegetable mixture.
8. Drizzle the prepared tahini sauce generously over each bowl and serve immediately. Enjoy your Middle Eastern Chicken Shawarma Bowl!