“Scrumptious Lebanese Chicken Shawarma Bowls With Spiced Quinoa – Paleo-Friendly & Easy”

Allergens

None

Ingredients

• 1. Boneless, skinless chicken thighs
• 1 lb 2. Olive oil
• 3 tbsp 3. Lemon juice
• 2 tbsp 4. Garlic cloves, minced
• 4 5. Ground cumin
• 1 tsp 6. Paprika
• 1 tsp 7. Salt
• 1/2 tsp 8. Black pepper, ground
• 1/4 tsp 9. Ground coriander
• 1/2 tsp 10. Quinoa
• 1 cup 11. Chicken broth or water
• 2 cups 12. Cherry tomatoes
• 1 cup, halved 13. Cucumber
• 1 large, sliced 14. Red onion
• 1 small, thinly sliced 15. Fresh parsley, chopped
• 1/2 cup 16. Fresh mint leaves, chopped
• 1/4 cup 17. Salt and pepper, to taste 18. Lemon wedges
• for serving

Instructions

1. In a large bowl, combine chicken thighs, 3 tbsp olive oil, lemon juice, minced garlic, cumin, paprika, salt, black pepper, and coriander. Mix well and marinate for at least 30 minutes or up to overnight.
2. Rinse quinoa in a fine mesh strainer under cold water. In a medium saucepan, bring quinoa and chicken broth or water to a boil. Reduce heat to low, cover, and simmer until the liquid is absorbed and quinoa is tender, about 15 minutes. Fluff with a fork and set aside.
3. Heat a large skillet over medium high heat. Remove chicken from marinade, discarding any solids. Cook the chicken for 4 5 minutes per side or until fully cooked through. Remove from skillet and let rest for a few minutes, then thinly slice.
4. Assemble bowls: Divide quinoa among four bowls, top with sliced chicken, cherry tomatoes, cucumber, red onion, parsley, and mint leaves. Season with salt and pepper, to taste. Serve with lemon wedges on the side.

Chef’s Insight

This Lebanese Chicken Shawarma Bowl is a delicious way to enjoy the flavors of the Middle East while staying true to the Paleo diet. The combination of marinated chicken and spiced quinoa creates a satisfying and flavorful meal that can be easily customized to your preferences.

Notes

Paleo, Gluten-Free, Low-Carb, High-Protein