⏳ Yield & Time

Yield: 1 servings

Preparation Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

🍽 Ingredients

• 1 (6-ounce) Chicken breast
• 1 tablespoon Olive oil
• 1 tablespoon Lemon juice
• 1 clove Garlic, minced
• 1 teaspoon Paprika
• 1/2 teaspoon Cumin
• 1/2 teaspoon Coriander
• 1/4 teaspoon Cinnamon
• 1/4 teaspoon Turmeric
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 1/2 cup Onion, chopped
• 1/2 cup Bell pepper, chopped
• 1/2 cup Cucumber, chopped
• 2 tablespoons Tahini
• 1 tablespoon Water
• 1/2 tablespoon Lemon juice
• 1/4 clove Garlic, minced
• 1/4 teaspoon Salt

📖 Instructions

1. First things first: Let's get that chicken marinated! In a large bowl, combine the chicken with the olive oil, lemon juice, garlic, paprika, cumin, coriander, cinnamon, turmeric, salt, and pepper. Mix everything together thoroughly. I like to use my hands for this part—it feels more satisfying. If you're using a food processor, pulse a few times just to combine.
2. Next, let's prep those veggies! Chop the onion, bell pepper, and cucumber into bite-sized pieces. Toss them with a little olive oil, salt, and pepper. If you're feeling adventurous, add a pinch of those delicious shawarma spices from the marinade to the veggies too!
3. Now, for the fun part—grilling! Heat a large skillet or grill pan over medium-high heat. Once hot, add the marinated chicken and cook for about 5-7 minutes per side, or until it’s fully cooked and nicely browned. Mmm, that golden-brown chicken! Remember to adjust cooking time based on the thickness of your chicken pieces. Thicker? You'll need more time!
4. While the chicken is cooking, let's roast those veggies! Spread the chopped vegetables on a baking sheet and roast them in a preheated oven at 400°F (200°C) for about 15-20 minutes, or until tender-crisp. I like to check them every now and then to ensure they don't burn—we all make mistakes, right?
5. Time to assemble your power bowl! Once everything is cooked, place the grilled chicken in a bowl. Add the roasted vegetables on top. Drizzle with tahini dressing (recipe below) or your favorite dressing. I’ve been experimenting with different dressings lately, and a cilantro-lime dressing is a new favorite!
6. Tahini Dressing: In a small bowl, whisk together tahini, lemon juice, water, garlic, and salt. Adjust the consistency by adding more water if needed, and go for a nice creamy texture. Taste and adjust seasonings as desired. A pinch of cumin here and there is lovely as well.
7. Garnish and enjoy! Garnish your Chicken Shawarma Power Bowl with fresh parsley or cilantro. Now sit down, relax and enjoy your healthy and delicious meal. Make sure to take a few pretty pictures before digging in—Instagram awaits!

📝 Notes

• For extra flavor, marinate the chicken for at least 30 minutes before cooking.
• Feel free to adjust the amount of spices to your liking.
• You can use any vegetables you like in this recipe.
• Serve immediately or store in the fridge for up to 3 days for leftovers