High-Protein Grilled Chicken Shawarma Plate with Spiced Quinoa & Chickpea Tabbouleh

About this meal

Elevated Mediterranean lunch plate featuring extra-lean grilled chicken shawarma and a hearty, protein-packed quinoa tabbouleh, now with chickpeas, fresh herbs, and a punchy lemon-spice profile. Designed for weight loss and insulin resistance, it balances savory heat and crisp, herby freshness. Served with a refreshing Minty Turmeric Lemonade.

Ingredients

• Chicken breast (boneless, skinless) — 200g
• Greek yogurt (low-fat, plain) — 3 tbsp
• Olive oil — 1 tbsp
• Lemon juice — 3 tbsp
• Garlic (minced) — 2 cloves
• 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 (dry, rinsed) — 1/2 cup
• Chickpeas (cooked, unsalted, home cooked or soaked and boiled from dried) — 1/2 cup
• Cherry tomatoes (halved) — 1/2 cup
• Cucumber (diced) — 1/2
• Fresh parsley (chopped) — 1/2 cup
• Fresh mint (chopped) — 2 tbsp
• Red onion (finely diced) — 1/4
• Sumac (optional) — 1/2 tsp
• Extra lemon juice — 1 tbsp
• Turmeric powder (for drink) — 1/4 tsp
• Fresh mint (for drink) — 2 sprigs
• Cold water or sparkling water — 1 cup
• Pure maple syrup — 1 tsp

Steps

1. In a bowl, combine Greek yogurt, 2 tbsp lemon juice, olive oil, minced garlic, cumin, paprika, coriander, turmeric, cayenne, salt, and black pepper. Add chicken breast, coat well, cover, and marinate in the fridge at least 30 minutes.
2. Rinse and cook quinoa in lightly salted water according to package or 2:1 water ratio. Fluff and cool.
3. If using dried chickpeas, soak overnight, drain, then boil in fresh water until tender. Cool completely.
4. Prepare tabbouleh: In a mixing bowl, combine cooked quinoa, cooked chickpeas, cherry tomatoes, cucumber, parsley, mint, red onion, optional sumac, and 1 tbsp lemon juice. Toss well and season to taste.
5. Heat a grill or grill pan to medium-high. Grill marinated chicken breast 5-6 minutes per side (200g breast may need slightly longer) until cooked through (internal temp 75°C/165°F). Rest before slicing.
6. For the lemonade: In a glass, add 1/4 tsp turmeric, 2 sprigs mint, 1 cup cold (or sparkling) water, 1 tsp pure maple syrup, and a squeeze of lemon. Stir well and chill.
7. Plate sliced chicken with quinoa-chickpea tabbouleh. Serve with Minty Turmeric Lemonade on the side.