Grilled Chicken Shawarma Plate with Spiced Quinoa Tabbouleh

About this meal

A Mediterranean-inspired lunch featuring juicy grilled chicken marinated in traditional shawarma spices, served alongside a fresh quinoa tabbouleh with herbs and zesty lemon. The meal is rich in protein, full of fiber, low-GI, and incorporates bold spicy and salty flavors, perfect for weight loss and insulin resistance management. Served with a chilled Minty Turmeric Lemonade.

Ingredients

• Chicken breast — 150g, boneless, skinless
• Greek yogurt (low-fat, plain) — 2 tbsp
• Olive oil — 1 tbsp
• Lemon juice — 2 tbsp
• Garlic — 2 cloves, minced
• Ground cumin — 1 tsp
• Smoked paprika — 1 tsp
• Ground coriander — 1/2 tsp
• Ground turmeric — 1/2 tsp
• Cayenne pepper — 1/4 tsp
• Salt — 1/4 tsp, or to taste
• Black pepper — 1/4 tsp
• Quinoa — 1/2 cup (dry), rinsed
• Cherry tomatoes — 1/2 cup, halved
• Cucumber — 1/2, diced
• Fresh parsley — 1/2 cup, chopped
• Fresh mint — 2 tbsp, chopped
• Red onion — 1/4, finely diced
• Sumac (optional) — 1/2 tsp
• Extra lemon juice — 1 tbsp
• Turmeric powder — 1/4 tsp (for drink)
• Fresh mint (for drink) — 2 sprigs
• Cold water or sparkling water — 1 cup
• Pure maple syrup — 1 tsp

Steps

1. Mix Greek yogurt, olive oil, lemon juice, garlic, cumin, paprika, coriander, turmeric, cayenne, salt, and black pepper to create marinade.
2. Coat chicken breast in marinade, cover, and let sit for at least 30 minutes.
3. Prepare quinoa per package instructions. Set aside to cool.
4. In a large bowl, mix cooled quinoa, cherry tomatoes, cucumber, parsley, mint, red onion, sumac, and an extra tablespoon of lemon juice. Toss to combine.
5. Grill chicken breast (or cook in a grill pan) on medium-high heat for 4-5 minutes per side, until cooked through.
6. Slice grilled chicken and assemble over a bed of quinoa tabbouleh.
7. For the drink: In a glass, muddle fresh mint. Add turmeric, lemon juice, maple syrup, and cold (or sparkling) water. Stir well and serve over ice.