Low Sodium Chicken Shawarma Bowl with Hummus

Total time1 hr 20 min

Prep time20 min

Cook time30 min

Low Sodium Chicken Shawarma Bowl with Hummus

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Ingredients

4 servings

For the chicken

1 ½ lb boneless, skinless chicken thighs
Simple Truth Boneless & Skinless Chicken Thighs Signature Farms Bone-In Chicken Thigh Value Pack - 4.5 Lb Simple Truth Organic® Air-Chilled Boneless Skinless Chicken Thighs Tyson All Natural Fresh Chicken Thighs Signature Farms Bone In Chicken Thighs - 2.00 Lb
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3 tbsp extra virgin olive oil, divided
1 tsp ground turmeric
1 tsp ground cumin
1 tsp smoked paprika
½ tsp ground coriander
½ tsp ground ginger
¼ tsp ground cinnamon
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
2 tbsp fresh lemon juice
3 cloves garlic, minced

For the quinoa

1 ½ cups quinoa, rinsed
3 cups low-sodium chicken broth
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the roasted vegetables

1 medium zucchini, cut into ½-inch half-moons
1 medium red bell pepper, seeded and sliced
1 medium red onion, cut into wedges
1 tbsp extra virgin olive oil
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the hummus

1 can (15 oz) chickpeas, drained and rinsed
3 tbsp tahini
3 tbsp fresh lemon juice
1 clove garlic, roughly chopped
2 tbsp extra virgin olive oil
¼ tsp ground cumin
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2–3 tbsp cold water

For the lemon-herb drizzle

2 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
2 tbsp fresh parsley, finely chopped
1 pinch salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

¼ cup cherry tomatoes, halved (optional)
¼ cup cucumber, thinly sliced (optional)

Instructions

1
In a large bowl, whisk together 2 tablespoons of the olive oil, the lemon juice, minced garlic, turmeric, cumin, smoked paprika, coriander, ginger, cinnamon, salt, and pepper. Add the chicken thighs and turn to coat thoroughly. Cover and marinate at room temperature for 30 minutes.
2
While the chicken marinates, preheat the oven to 425°F (220°C). Toss the zucchini, red bell pepper, and red onion with 1 tablespoon olive oil and 1/4 teaspoon salt on a sheet pan, spreading them in a single layer. Roast for 20–25 minutes, turning once halfway through, until the edges are lightly charred and the vegetables are tender.

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