Chicken Shawarma

Ingredients

• 🍗3-4 chicken breasts, boneless & skinless
• 🧂1 tsp Ras El Hanout seasoning or shawarma seasoning
• 🌿1 tsp smoked paprika
• 🧂½ tsp kosher salt
• 🧂¼ tsp ground black pepper
• 🥑2 Tbsp, divided avocado oil
• 🧅1, sliced small white onion
• •1 cup dry quinoa
• •1 ½ cups water
• 🧅1 small red onion
• 🧂1 small yellow bell pepper
• •3, about 1 cup chopped garden cucumbers
• 🍅1 cup grape or cherry tomatoes
• 🍋1, juiced lemon
• •1-2 Tbsp fresh chopped curly parsley

Instructions

1. 1Season the 3-4 chicken breasts pieces with 1 tsp. Ras El Hanout seasoning (or Shawarma Seasoning: 1 tsp. smoked paprika, ½ tsp . kosher salt, ¼ tsp. ground black pepper, 1 tsp. garlic powder, ½ tsp. turmeric powder, and ⅛ tsp. ground cinnamon). Note: omit the paprika from the chicken if you use this shawarma seasoning.
2. 2Heat a non-stick pan over medium-high heat. Add 1 Tbsp of avocado oil and sliced onion; sauté until translucent.
3. 3Add the seasoned chicken to the pan and cook until golden brown and cooked through, about 6-8 minutes. Set aside.
4. 4Rinse the quinoa under cold water using a fine-mesh strainer. Drain and place in a pot with 1 ½ cups water and ⅔ tsp salt. Bring to a boil, then reduce heat to low and simmer until water is absorbed and quinoa is tender, about 12-15 minutes.
5. 5While the quinoa cooks, prepare the salad by chopping red onion, yellow bell pepper, cucumbers, and cherry tomatoes. Combine in a bowl.
6. 6Add lemon juice, 2 Tbsp avocado oil, salt, and pepper to the salad. Toss well and garnish with chopped parsley.
7. 7Once the quinoa is cooked, fluff with a fork and let it cool.
8. 8Assemble the bowls by adding quinoa, then topping with chicken shawarma, followed by the salad. Drizzle with lemon juice if desired.