These Mediterranean-inspired bowls made of juicy, marinated chicken, naturally gluten free quinoa, a Greek chopped veggie salad and easy tzatziki sauce come together in just 30 minutes -- including the marinating time!
2boneless, skinless chicken breaststrimmed and diced evenly into cubes
3tbsp.olive or avocado oildivided
3cloves garlic minced
1small shallotpeeled and minced
1tbsp.dried oregano
2tsp.paprika
1tsp.kosher salt
1tsp.pepper
juice of one lemon
quinoa
1/2cupquinoa
1cupchicken broth
garbanzo bean chopped salad
1/215-oz. cangarbanzo beansdrained and rinsed
1/2pintcherry tomatoeshalved
1/2 english cucumberpeeled and diced
1small shallotpeeled and minced
2tbsp.feta cheese crumbles
1tbsp.chopped dill
1 tbsp.chopped basil
drizzle of olive or avocado oil
drizzle of red wine vinegar
tzatziki sauce
1cupplain Greek yogurt
1/2english cucumber peeled and grated
1clovegarlicminced
1/2tsp.kosher salt
1/2tsp.pepper
optional toppings:
sliced avocado, pickled red onions, feta cheese
Instructions
Start by marinating chicken: dice chicken into 1" cubes, trimming of any extra fat or cartilage. Place into a ziplock bag and add 2 tbsp. of oil. Add remaining ingredients listed under "chicken shawarma" and toss to coat. Place into refrigerator for 10 minutes.
Meanwhile, cook quinoa: rinse quinoa under water in a fine-mesh sieve, then add to a small pot. Add chicken broth and bring to a boil over high heat. Once boiling, lower heat to simmer and cook until fluffy, about 15 minutes.
Chop ingredients for salad: In a bowl, combine all ingredients for the garbanzo bean chopped salad. Toss gently to coat and taste for seasonings, adjusting as needed. Set aside.
Cook chicken: In a nonstick skillet over medium heat, warm 1 tbsp. oil. When warmed, add in diced chicken into one even layer. After a few minutes, gently stir chicken and cook until no longer pink, about 5 or so minutes. Let chicken rest for a few minutes before enjoying.
While chicken cooks, make tzatziki: wrap grated cucumber into a kitchen towel and squeeze out excess liquid before adding it to a small bowl. Combine with greek yogurt, minced garlic, salt and pepper and set aside.
Assemble bowls: To each bowl add about 1/3 cup of chicken, 1/3 cup of quinoa, 1/3 cup of garbanzo bean salad, a couple tablespoons of tzatziki sauce and any toppings you're using. Enjoy!
Notes
the garbanzo bean chopped salad, cooked quinoa and tzatziki sauce will all keep well in the refrigerator for up to 4 days.