Chicken Shawarma Quinoa Bowl
- Healthy Choices
- Breast
- Dinner
- Lunch
Prepping35min
Cooking45min
Resting—min
- Servings4
Nutrition informationThis recipe contains 44 gr protein
Ingredients
Showing ingredients in imperial
Chicken part(s)
Step by step
1
Preheat oven to 375°F (190°C). In large bowl, whisk together olive oil, 3 tbsp (45 mL) lemon juice, half of the garlic, half of the cumin, coriander, cardamom, paprika, cayenne, 1/2 tsp (2 mL) salt and 1/4 tsp (1 mL) pepper; add chicken, tossing to coat well. Refrigerate for at least 30 minutes or up to 12 hours.
2
Transfer chicken to parchment paper–lined baking sheet; roast for 22 to 25 minutes or until golden brown and internal temperature reaches 165°F (74°C). Let cool slightly; slice chicken.
3
Divide cooked quinoa evenly among 4 bowls. Top with lettuce, onion, tomato, cucumber, pickled turnip and chicken.
4
Stir together yogurt, and remaining lemon juice, garlic, cumin, salt and pepper; drizzle evenly over bowls. Sprinkle with parsley.
If in any doubt, look for the logo
The “Raised by a Canadian Farmer” logo is a clear way to guide you to locally raised chicken that meets the highest industry standards.
Recipe noteFor an added kick, drizzle with your favourite hot sauce or top with pickled hot peppers.