If you’re craving a dish that’s not only bursting with flavor but also packed with wholesome ingredients, look no further than these Chicken Shawarma Quinoa Tabbouleh Salad Bowls! This Middle Eastern-inspired recipe combines tender, spiced chicken with fluffy quinoa and a vibrant tabbouleh salad, creating a meal that’s as visually appealing as it is delicious. Perfect for meal prep or a quick weeknight dinner, this dish promises to take your taste buds on a delightful journey. Ready to impress your family and friends? Let’s dive into the recipe that will have everyone asking for seconds!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- 1 pound chicken breast, sliced
- 2 teaspoons shawarma spice mix
- 1 cup quinoa, cooked
- 1 cup parsley, chopped
- 1 cup tomatoes, diced
- 1/2 cup cucumber, diced
- 2 tablespoons olive oil
- 1 lemon, juiced
- Salt and pepper, to taste
Instructions
- Prepare the quinoa by rinsing it thoroughly under cold water. In a medium saucepan, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
- While quinoa is cooking, slice chicken breast into thin strips. In a medium bowl, toss chicken with shawarma spice mix, 1 tablespoon olive oil, salt, and pepper, ensuring even coating.
- Heat a large skillet over medium-high heat. Add marinated chicken and cook for 6-8 minutes, stirring occasionally, until chicken is golden brown and fully cooked through with internal temperature reaching 165°F.
- In a separate bowl, prepare the tabbouleh salad by combining chopped parsley, diced tomatoes, and diced cucumber. Drizzle with remaining olive oil and fresh lemon juice, then season with salt and pepper.
- Fluff the cooked quinoa with a fork and let it cool slightly. Mix half of the quinoa with the tabbouleh mixture.
- Assemble the bowls by dividing the quinoa-tabbouleh mixture as a base, top with cooked shawarma chicken, and garnish with additional fresh herbs if desired.
- Serve immediately, with extra lemon wedges on the side for additional brightness and flavor.
Tips
- Perfectly Cooked Quinoa: Rinse the quinoa thoroughly to remove its natural coating, which can give a bitter taste. Ensure you use a 2:1 water-to-quinoa ratio for fluffy results.
- Marinate the Chicken: For maximum flavor, let the chicken marinate in the shawarma spice mix for at least 30 minutes before cooking. If you have time, marinating overnight in the fridge will enhance the taste even more!
- High Heat for Searing: Make sure your skillet is hot before adding the chicken to get a nice sear. This locks in the juices and gives you that golden-brown color.
- Customize Your Tabbouleh: Feel free to add other ingredients to your tabbouleh, such as bell peppers or radishes, for extra crunch and flavor.
- Serve with Fresh Herbs: Garnishing with fresh herbs like mint or cilantro can elevate the dish and add a refreshing touch.
- Lemon Zest: For an extra zing, add some lemon zest to the tabbouleh salad for a burst of citrus flavor that complements the dish beautifully.
- Meal Prep Friendly: This recipe is great for meal prepping! Store the components separately in airtight containers to keep everything fresh throughout the week.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 30g
Protein: 35g
Fat: 15g
Saturated Fat: g
Cholesterol: 95mg
