Easy Chicken Shawarma Bowls Flavorful and Quick Meal

Ingredients

• 1 lb boneless, skinless chicken thighs
• 2 tablespoons olive oil
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 0.5 teaspoon turmeric
• 0.5 teaspoon cayenne pepper
• to taste salt and pepper
• 1 cup cooked quinoa or rice
• 1 cup diced cucumber
• 1 cup cherry tomatoes, halved
• 0.5 cup red onion, thinly sliced
• 1 cup fresh parsley, chopped
• 0.5 cup tahini sauce
• 1 unit Juice of 1 lemon

Instructions

1. In a bowl, mix olive oil, cumin, coriander, smoked paprika, garlic powder, onion powder, turmeric, cayenne, salt, and pepper. Add the chicken thighs, coating them well in the marinade. Let sit for at least 30 minutes, or up to overnight in the refrigerator for deeper flavor.
2. Preheat the grill or a skillet over medium heat. Cook the marinated chicken for about 5-7 minutes on each side or until fully cooked and golden brown. (Internal temperature should reach 165°F). Remove from heat and let it rest for a few minutes before slicing.
3. If not already done, cook the quinoa or rice according to package instructions and fluff with a fork.
4. In bowls, layer a base of quinoa/rice, followed by sliced chicken, diced cucumber, cherry tomatoes, red onion, and chopped parsley.
5. In a small bowl, mix tahini sauce with lemon juice, then drizzle over the assembled bowls.
6. Enjoy immediately as a healthy and delicious meal!