Shish Taouk Chicken Bowls
with Garlic Quinoa & Chopped Salad
Cooking time
25 minutes
Servings
2/4
Calories
940 /serving
We’re big, big fans of garlic, which means that we’re also big fans of shish taouk. Our version is drizzled with quick-made toum, a creamy Lebanese sauce which you’ll whip up in a flash by combining garlic, lemon juice and mayonnaise. Mix more garlic into the quinoa, rub the chicken in fragrant spices, chop some palate-cleansing tomatoes and cucumbers for the side salad, and call it dinner! (But you may want to stock up on after-dinner mints.)
We will send you:
- 2 Chicken breasts (High-protein serving)
- 1 Bunch of parsley
- 15ml Minced garlic
- 2 Cucumbers
- 1 Lemon
- 1 Tomato
- 60ml Mayonnaise
- 15ml Red wine vinegar
- 225g Pre-cooked multicoloured quinoa
- 15g Shish taouk spice blend (dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil, sumac)
Contains: Egg, Mustard, Sulphites
You will need:
Medium pan
Olive oil
Oil
Salt & pepper
Total Fat
59 g
Saturated Fat
7 g
Sodium
1350 mg
Total Carb
51 g
Sugars
6 g
Protein
53 g
Fibre
7 g
Preparation
Cook the chicken
In a medium pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with ⅔ of the spice blend and S&P. Add the chicken* to the pan and cook, partially covered, 6 to 8 minutes per side, until cooked through. Transfer to a cutting board, leaving any browned bits (or fond) in the pan. Reserve the pan. Let the chicken rest for 5 minutes before slicing it against the grain.
Mise en place
While the chicken cooks, juice the lemon. Small-dice the cucumbers and the tomato; combine in a bowl. Roughly chop the parsley leaves and stems.
Warm the quinoa
In the reserved pan of fond, heat a drizzle of oil on medium-high. Add ½ the garlic and cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the quinoa and up to ½ the lemon juice (to taste). Cook, scraping any browned bits (or fond) from the bottom of the pan, 1 to 2 minutes, until warmed through; season with the remaining spice blend and S&P to taste.
Make the chopped salad
In a medium bowl, combine the vinegar and 2 tbsp olive oil (double for 4 portions); season with S&P. Add the cucumbers, tomatoes and ½ the parsley. Toss well.
Make the toum & serve
In a small bowl, combine the mayonnaise and as much of the remaining lemon juice and garlic as you’d like; season with S&P. Divide the quinoa between your bowls. Top with the finished chicken, chopped salad and a drizzle of the toum. Garnish the dish with the remaining parsley. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
