Chicken Shawarma Bowl with Quinoa & Muhammara

Chicken Shawarma Bowl with Quinoa & Muhammara

Ready in 30 minutes • Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, May 10, 2020.
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Ingredients

Quinoa

  • 1 pack quinoa

Chicken

  • 550g free range chicken breasts, cut into steaks
  • 1 pack shawarma spices
  • 2 tsp oil

To Serve

  • 1/2 telegraph cucumber, thinly sliced
  • 1/2 lettuce, shredded
  • 1 capsicum, thinly sliced
  • 1 tomato, diced 1cm
  • 1 pack muhammara
  • 50g feta cheese, crumbled
  • 150g yoghurt
  • 1/2 bunch coriander, leaves picked

Steps

  1. Before you start. Bring a small 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 and cut into steaks. Place hand flat on top of chicken and slice through horizontally. 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, tomato, feta and coriander.
  6. Serve. Muhammara topped with quinoa, chicken and veggies. Top with feta, yoghurt and coriander.

Nutritional Information

Energy 1415 kj
338 kcal
Protein 39.0g
Carbohydrate 14.0g
Fat 15.0g