Zesty Mediterranean Chicken Shawarma Bowls

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 4 garlic cloves, minced
• 2 tbsp lemon juice
• 3 tbsp olive oil
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp ground coriander
• 1 tsp dried oregano
• 1 tsp salt
• 0.5 tsp black pepper
• 1 cup quinoa
• 1 pint cherry tomatoes, halved
• 1 cucumber, diced
• 0.5 red onion, thinly sliced
• 0.5 cup kalamata olives, pitted and halved
• 0.5 cup feta cheese, crumbled
• 1 cup plain Greek yogurt
• 2 tbsp fresh dill, chopped
• 1 tsp lemon zest

Instructions

1. 1

   In a large bowl, combine the chicken thighs, garlic, lemon juice, 2 tbsp olive oil, cumin, paprika, coriander, oregano, salt, and pepper. Toss to coat the chicken evenly.

2. 2

   Heat the remaining 1 tbsp olive oil in a large skillet over medium-high heat. Add the marinated chicken and cook for 6-8 minutes per side, until cooked through. Remove from heat and let rest for 5 minutes before slicing or shredding the chicken.