These easy chicken shawarma quinoa bowls are a meal prepping gal/guy’s DREAM. So customizable and easy to put together; you will love your lunch/dinner for the week!
Whisk together all the ingredients for the spice mixture then sprinkle generously on the chicken thighs. Season with salt and pepper, too.
In a large skillet over medium high heat, heat up 1 tablespoon of olive oil. Once oil is hot, add the chicken to the skillet seasoned-side down, then sprinkle any remaining spices on the other side.
Cook until browned on one side then flip and cook until chicken is thoroughly cooked through, about 10-13 minutes.
Once chicken is done cooking, place on a cutting board to rest.
In the meantime, prep your bowl. Put a bit of quinoa into a bowl then all the toppings, leaving some space for your chicken.
Once the chicken is done resting (about 5 minutes), slice chicken into strips then place onto bed of quinoa and drizzle tahini on top.