Chicken Grain Super Bowl
When it comes to this chicken bowl, the flavor in this dish takes center stage. If you are looking for the perfect lunch or dinner meal that is both filling and flavorful this is my favorite go-to. This dish is easy to prepare and is quite satisfying. One of my favorite things about this is that you stay full without that post-meal slump. This dish can be tailored to your whole family and each person can even add their own preferences to it while also keeping it healthy. Whether it’s after a hard day's work or a much-needed lunch break this dish will leave you with no regrets. It could be compared to a deconstructed burrito simply without the tortilla.
The best thing about this chicken super bowl is that you can add all of your favorite ingredients and there is no one way to prepare it. This dish is also so great if you are pressed for time and want to meal prep accordingly. I’ve been making these bowls all week, each day with a bit of a twist so it doesn’t get boring. Sometimes I add lentils or sometimes I choose rice. If you’re feeling even more adventurous you can swap for a mix of quinoa and brown rice.
For the Super Grain Bowl:
1 lb boneless skinless chicken thighs
½ tsp + ¼ tsp salt, divided
¼ tsp pepper
½ cup nonfat plain Greek yogurt
2 tbsp olive oil
2 tbsp shawarma seasoning
1 cup quinoa, rinsed
2 cups water
2 cups spinach, torn
2 mini cucumbers, sliced
2 tomatoes, chopped
1 can of beans
1 can of corn
1 shallot, sliced
grated cheese to taste
½ cup tahini
6 tbsp water
3 tbsp lemon juice
2 tbsp olive oil
1 small garlic clove, smashed
¼ tsp salt
Your chicken thighs need to be seasoned on both sides with ½ tsp salt and ¼ tsp pepper. In a mixing bowl, add your 2 tbsp olive oil, plain greek yogurt, and shawarma seasoning. Mix well until all are combined thoroughly. After all, is combined place your chicken and yogurt sauce in a resealable bag. To fully coat the chicken in the marinade you must massage the chicken throughout. Once massaged place in the fridge and let the chicken marinate for 4-8 hours.
Take a baking sheet and line it with aluminum foil while preheating the broiler with the top oven rack arranged 6 inches from the heating element. Take out your chicken from its marinade in the fridge and shake off any excess delicately. In a single layer place the chicken on your baking sheet. Proceed to broil the chicken for 6-7 mins on each side. The temperature of the chicken should reach 165 degrees.
When it comes to making the quinoa, you can easily substitute for rice instead if you which, add 2 cups water to a saucepan, and ¼ tsp salt over high heat. Make sure the water comes to a boil, reduce heat to low, cover, and simmer for 12 to 15 mins. Remove from heat, and allow to cool for 5 mins. With a fork proceed to fluff.
For the tahini sauce in a small bowl add tahini, lemon juice, 6 tbsp water, 2 tbsp olive oil, garlic, and ¼ tsp salt in a blender or a food processor. Pulse until consistent and smooth.
It is now time to assemble your bowl! Separate your rice or quinoa into bowls evenly and add your favorite vegetables, spinach, tomatoes, beans, corn, etc. alongside your chicken and some shredded cheese. Sprinkle your tahini sauce to top it all off and add some pink salt to taste as you wish.
Enjoy your meal!
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