Chicken Shawarma Bowl with Quinoa & Muhammara

Chicken Shawarma Bowl with Quinoa & Muhammara

Ready in 30 minutes • Serves 1
This dish most recently appeared in Fresh Start (5 Meals For 1) on Sunday, May 10, 2020.
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Ingredients

Quinoa

  • 3 Tbsp quinoa

Chicken

  • 140g free range chicken breast
  • 1/2 pack shawarma spices
  • 1/2 tsp oil

To Serve

  • 1/4 Lebanese cucumber, thinly sliced
  • 1/4 lettuce, shredded, 1/2 cup worth
  • 1/4 capsicum, thinly sliced
  • 1 pack muhammara
  • 1 Tbsp feta cheese, crumbled
  • 2 Tbsp yoghurt
  • 1/2 bunch coriander, leaves picked

Steps

  1. Before you start. Bring a pot of salted water to the boil.
  2. Cook quinoa. Cook quinoa in pot of boiling water for about 15 minutes, until tender with a slight bite. Drain, return to pot and cover to keep warm.
  3. Prep chicken. Pat chicken dry, season with salt and pepper and coat in shawarma spices.
  4. Cook chicken. Heat oil in a fry-pan on medium-high heat. Cook chicken for about 5 minutes each side (depending on thickness), or until cooked through. Rest, covered before slicing thinly.
  5. Prep serving ingredients. Prep cucumber, lettuce, capsicum, feta and coriander.
  6. Serve. Muhammara topped with quinoa, chicken and veggies. Top with feta, yoghurt and coriander.

Nutritional Information

Energy 1408 kj
337 kcal
Protein 40.0g
Carbohydrate 16.0g
Fat 15.0g