Description
A vibrant and nutritious bowl packed with protein, fresh veggies, and a creamy tahini dressing.
Ingredients
Scale
- 1 lb chicken breast
- 2 tablespoons olive oil
- 1 tablespoon shawarma seasoning
- 1 cup quinoa
- 2 cups water or broth
- 1 cup kale or spinach, chopped
- 1 avocado, sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh herbs (parsley or cilantro) for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the chicken breast with olive oil and shawarma seasoning.
- Place the chicken on a baking sheet and bake for 25-30 minutes.
- Rinse the quinoa under cold water.
- Combine quinoa with 2 cups of water in a pot.
- Bring to a boil, then cover and simmer for 15 minutes.
- Whisk together tahini, lemon juice, garlic, salt, and pepper in a bowl.
- Assemble the bowls with quinoa, kale, avocado, cherry tomatoes, and red onion.
- Top with sliced chicken and drizzle with tahini dressing.
- Garnish with fresh herbs before serving.
Notes
This dish is excellent for meal prep; store components separately for freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 430mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 37g
- Cholesterol: 80mg