This is such a versatile dinner that can please meat eaters, gluten free eaters, dairy free eaters, vegans and vegetarians all in one bowl.
To make this #dinnerdoneby9am I prep all the veggies, make the tzatzkiki and marinate the chicken in the morning, refrigerate it all day long, then cook the chicken just before serving.
Chicken Shawarma
-3 boneless skinless chicken breasts, or 6 thighs, cut into bite-sized chunks
-1/4 c olive oil
-2 tsp smoked paprika
-1 tsp cumin
-1 tsp salt
-1 tsp turmeric
-1 tsp sugar
-1/2 tsp pepper
-1/2 tsp allspice
-1/2 tsp coriander
-1/2 tsp garlic powder
-1/4 tsp cinnamon
-1/4 tsp cardamom
-1/4 tsp cayenne
To assemble the bowls
-cooked quinoa or cauliflower rice
-salad mix
-chickpeas
-sun-dried tomatoes
-avocado
-fresh parsley
-kalmata olives
-feta cheese
-chopped cucumbers
-diced tomatoes
–Tzatziki sauce
Marinate Chicken:
In a medium dish, stir together olive oil through cayenne. Add chicken, turning to coat. Marinate 1-12 hours.
When chicken is done marinating, place on a greased baking sheet. Roast at 450 for 13 minutes.
While chicken bakes, set up a bar with your preferred bowl ingredients. Once chicken is done let everyone everyone build their own bowl to their liking.
