Chicken Shawarma With Quinoa Tabbouleh
A gut-friendly twist on a Middle Eastern classic. Spiced chicken pairs perfectly with a bright, refreshing quinoa tabbouleh.
Prep
15 min
Cook
20 min
Total
35 min
Makes
2 servings
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthDigestive comfort
A portion that works for you
Fiber and plants can support digestion, but more is not always better overnight. Start with a comfortable portion and build gradually.
Notice: comfort + portion
Evening comfort
Head toward bedtime properly fed
A satisfying evening meal can make the night feel simpler. Notice whether the portion and timing fit comfortably into your sleep routine.
Notice: timing + overnight comfort
Steadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Comfort before bed
Finish the evening satisfied, not stuffed
A well-portioned evening meal can help you avoid going to bed hungry. Notice which timing and portion feel most comfortable for you.
Notice: dinner timing + comfort
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
15 min
Cook
20 min
Total
35 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Large skillet · Colander · Mixing bowl · Knife and cutting board
Time saver
Leftover tabbouleh holds up wonderfully in the fridge, as the lemon dressing softens the parsley overnight.
Do these three things first
- 1Set out all ingredients before cooking
- 2Measure the pantry ingredients before heating the pan
- 3Read through the steps once before you begin
Ingredients
Gather as you go
For the Shawarma Chicken
For the Quinoa Tabbouleh
From Your Pantry
Cook along
Instructions
0 of 6 steps complete
Next: Place the quinoa in a fine-mesh sieve…
- 01
Place the quinoa in a fine-mesh sieve…
Place the quinoa in a fine-mesh sieve and rinse thoroughly under cold water. Transfer to a small pot with 1 cup of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed. Fluff with a fork and set aside to cool slightly.
Look for: the water is absorbed
Tap card to mark done - 02
Toss the chicken thighs in a bowl…
While the quinoa cooks, toss the chicken thighs in a bowl with a drizzle of olive oil, salt, black pepper, and a generous dusting of ground cumin, coriander, smoked paprika, and a pinch of turmeric.
Tap card to mark done - 03
Heat a skillet over medium-high heat with…
Heat a skillet over medium-high heat with a splash of olive oil. Sear the chicken for 5 to 7 minutes per side, or until deeply browned and the internal temperature reaches 165°F. Remove from the pan, let rest for 5 minutes, then slice into thin strips.
Look for: deeply browned and the internal temperature reaches 165°F
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Finely chop the parsley leaves (discarding the…
Finely chop the parsley leaves (discarding the tough stems) and dice the tomato and cucumber into small, even pieces.
Tap card to mark done - 05
Combine the cooled quinoa
In a medium mixing bowl, combine the cooled quinoa, chopped parsley, tomato, and cucumber. Dress the tabbouleh with 1 tablespoon of olive oil, the juice of half the lemon, salt, and black pepper. Toss well to combine.
Tap card to mark done - 06
Divide the quinoa tabbouleh between two bowls…
Divide the quinoa tabbouleh between two bowls and top with the sliced shawarma chicken. Serve with a wedge of the remaining lemon.
Ready when: everything is assembled and ready to enjoy
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