Ingredients
Scale
- 1.5 lbs Boneless, skinless chicken breast, cut into bite-sized pieces
- 1/2 cup Plain non-fat Greek yogurt
- 2 tbsp Lemon juice
- 2 tbsp Olive oil
- 3 cloves Garlic, minced
- 1 tsp Ground cumin
- 1 tsp Smoked paprika
- 1/2 tsp Ground turmeric
- 1/2 tsp Ground cinnamon
- 1/2 tsp Salt and black pepper
- 2 cups Cooked quinoa or cauliflower rice
- 1 cup Cucumber, diced
- 1 cup Cherry tomatoes, halved
- 1/4 cup Red onion, thinly sliced
- 1/2 cup Hummus or Tzatziki sauce
Instructions
- In a large mixing bowl, combine the Greek yogurt, lemon juice, olive oil, minced garlic, cumin, paprika, turmeric, cinnamon, salt, and pepper. Add the chicken pieces and toss until they are thoroughly coated. For the best flavor, let it sit for at least 10 minutes, or up to 4 hours in the refrigerator.
- Heat a large non-stick skillet over medium-high heat. Add the chicken in a single layer, ensuring you do not overcrowd the pan. Cook for 6 to 8 minutes, turning occasionally, until the chicken is golden brown on the outside and cooked through to an internal temperature of 165°F (74°C).
- Divide the cooked quinoa or cauliflower rice into four bowls. This provides a hearty, fiber-rich foundation for your protein and vegetables.
- Arrange the diced cucumbers, cherry tomatoes, and red onions on top of the grain base. These fresh ingredients add a necessary crunch and brightness to the dish.
- Place a generous portion of the cooked shawarma chicken into each bowl. Top with a dollop of hummus or a drizzle of tzatziki sauce. You can also add fresh parsley or a sprinkle of sumac for an extra pop of color and flavor.
- Cook Time: 30 minutes
- Diet: High Protein, Gluten-Free