Chicken Shawarma Bowl

This recipe is here to prove to you that chicken does not have to be boring. Yogurt-marinated chicken breasts, tossed with Middle Eastern spices and baked to perfection — served over quinoa with a fresh tomato cucumber salad and a drizzle of sauce (my green goddess sauce shown here). Mmmmm!

Ingredients

For the chicken:

• 2 lbs chicken breast

• 1/2 a red onion, sliced

• 1/2 cup plain greek yogurt

• Juice from 1/2 lemon

• 1 tbspn olive oil

• 1 tbspn garlic powder

• 1 tbspn paprika

• 1 tbspn cumin

• 1 tbspn coriander

• 1 tspn turmeric

• 1 tspn cardamom

• 1 tspn salt

• 1 tspn peper

For the tomato cucumber salad:

• 1/2 pint cherry tomatoes

• 1/2 a cucumber, peeled and diced

• 1 tbspn olive oil

• Juice from 1/2 lemon

• Handful of parsley, roughly chopped

Directions

1. In a mixing bowl, add the chicken and olive oil and season with salt and pepper. Add the yogurt, lemon, and all the spices and toss to coat. Let the chicken marinate for 30 minutes.

2. In a bread pan, layer the chicken and onions. Place in an oven preheated to 400 degrees and let cook for ~ 50 minutes or until the internal temperate of all chicken reaches 165.

3. While the chicken is cooking, prep the salad by mixing all ingredients in a bowl.

4. Serve over cooked quinoa — or honestly, whatever you like — with my green goddess dressing or something similar and enjoy!