Healthy Chicken Shawarma Quinoa Bowls with a super easy hack for creating make-ahead lunches for work or school. The flavors are out of this world!! Lunch | Lunch Recipes | Lunch Dessert | Lunch Appetizer | Lunch Ideas | Lunch Side Dish
Prep time: Cook time: Total time:
Yield: 2 Servings
Ingredients: 1 cup dry quinoa 1.5 cups water 2 chicken breasts boneless/skinless 1 clove garlic smashed and minced 2 TBSP extra virgin olive oil divided Check below.
Step number 1. First rinse and drain your quinoa using a mesh strainer or sieve. Bring a medium saucepan to medium heat and lightly toast the quinoa to remove any excess water. Stir as it toasts for just a few minutes. This step is optional but really adds to the nuttiness and fluff factor of the quinoa! Next add your water, set burner to high, and bring to a boil. Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-13 minutes or until quinoa is fluffy and the liquid has been absorbed.
And then, While the quinoa cooks, prep your veggies! Chop onion, bell pepper, cucumber, and parsley. Mince your garlic and slice grape tomatoes in half.
After it, Pat chicken dry with paper towel, then place a dry paper towel on top. Using a meat mallet or heavy pan, pound to 1⁄4-inch thickness.