Directions 1 Cook the red quinoa according to the package instructions. ... 2 Meanwhile, preheat a grill for cooking at medium heat. 3 Drizzle the chicken breasts with the olive oil and sprinkle all over with the taco seasoning and a pinch of salt. ... 4 Build the bowls by splitting the quinoa between two bowls. ...
4 Saute chicken breasts on both sides until deep golden brown and internal temperature of 165F, about 4-5 minutes per side. 5 Remove chicken to plate, cover, and allow to rest while assembling bowls. 6 Divide cooked quinoa between bowls, then half of the carrot, broccoli, and avocado slices to each bowl.
Drizzle the chicken breasts with the olive oil and sprinkle all over with the taco seasoning and a pinch of salt. Grill until cooked through, about 5 minutes per side. Set aside to rest. Build the bowls by splitting the quinoa between two bowls.
To make this chicken shawarma bowl low carb, substitute greens for the quinoa, like in this Chicken Shawarma Salad recipe. Omitting the quinoa and adding 1 cup of spinach to each bowl, will result in the carbs being reduced from 31 grams per bowl, down to 12 grams per bowl.