Eosinophilic Esophagitis Friendly Chicken Shawarma Bowl with Hummus
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Learn more →Ingredients
4 servings
For the chicken
- 1 ½ lb boneless, skinless chicken thighs
- 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
- 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
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
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
- 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
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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