Low FODMAP Grilled Chicken Shawarma Quinoa Bowls (Gluten-Fre

• doses: 4 servings
• tempo ativo: 20 minutes
• tempo total: 35 minutes

Ingredientes

1 ¾ pounds boneless skinless chicken thighs

3 tablespoons extra virgin olive oil

2 tablespoons garlic-infused olive oil

1/3 cup lemon juice, freshly squeezed (from 1 large lemon)

1 teaspoon lemon zest (from 1 large lemon)

2 teaspoons sweet paprika

1 teaspoon smoked paprika

2 teaspoons ground coriander

2 teaspoons ground cumin

1 teaspoon ground turmeric

½ teaspoon ground cardamom

½ teaspoon ground cayenne (optional*)

1 ½ teaspoons salt

½ teaspoon ground black pepper

A full batch of my Easy Tzatziki recipe

1 cup red bell pepper, ribs and seeds removed, sliced and then the slices halved horizontally

½ of a large English cucumber, sliced and then the slices halved (use the other half in the tzatziki)

½ cup scallions, green tops only, chopped

3 cups cooked quinoa (such as from my Instant Pot Quinoa recipe)

¼ cup feta cheese, crumbled (omit to keep lactose-free)*

2 tablespoons freshly chopped parsley

Lemon slices

Instruções

Marinate the chicken

The evening prior to cooking (for the best results), put the chicken thighs in a large Ziplock bag and set aside. In a small bowl or measuring cup, add the marinade ingredients and whisk until well combined. Seal bag tightly and shift the bag around with your hands until the chicken thighs are evenly coated. Place bag in the refrigerator and marinate overnight.

Prepare the tzatziki

Meanwhile, prepare the low FODMAP tzatziki. Cover and refrigerate until ready to serve. Stir before serving.

Chop the produce

Chop the red bell pepper, cucumber, and scallions. Cover and refrigerate.

Cook the quinoa

Once the chicken thighs have marinated overnight and you are ready to start cooking, cook quinoa, either using my Instant Pot Quinoa instructions or by following the instructions on the package for the stove top.

Grill the chicken

Preheat your grill (I use a natural gas grill) or grill pan on medium heat and allow the temperature to rise to 350°F. Place marinated chicken onto a plate, shaking off the excess marinade into the plastic bag (this will help mitigate flare-ups). Using grill tongs, place the chicken top side down on the grill grate. If there are parts of the bottom side of the chicken that didn't get marinated, use a basting brush to add marinade to any bare spots. Discard remaining marinade. Grill chicken for 5-6 minutes per side until a temperature of 165°F is reached per an instant read thermometer or iGrill thermometer. Remove chicken from the grill. Allow chicken to rest for 5 minutes. Then, slice the chicken into 1/2-inch slices, and place on a platter.

Assemble the bowls

To assemble the bowls, add ¾ cup of cooked quinoa to each bowl. Then, place a quarter of the shawarma, red bell pepper, cucumbers, and scallions on top of the quinoa. Top with homemade tzatziki. Garnish with crumbled feta, chopped parsley, and lemon slices (optional, see note).

Informação Nutricional

• Calorias: 289
• Gordura Total: 23 g
• Gordura Saturada: 4.7 g
• Gordura Trans: 0 g
• Colesterol: 69.6 mg
• Sódio: 1028.3 mg
• Carboidratos Totais: 7.7 g
• Fibra Alimentar: 2.3 g
• Açúcares Totais: 3.3 g
• Proteína: 15.5 g