Chicken Shawarma-Spiced Bowls with Pickled Turnips

Warm-spiced seared chicken thighs over quinoa with romaine, tangy pickled turnips, and a lemon-tahini drizzle.

Ingredients

1.5 lb boneless, skinless chicken thighs
3 tbsp olive oil divided
2 tbsp shawarma spice blend cumin, coriander, turmeric, cinnamon, paprika, allspice
2 cloves garlic minced
1 lemon juiced
2 cups cooked quinoa
2 cups shredded romaine
1 cup quick-pickled turnips store-bought or homemade
1/3 cup tahini sauce tahini, lemon, water, garlic, blended
2 tbsp fresh parsley chopped

In a bowl, combine 2 tablespoons olive oil, shawarma spice, garlic, and lemon juice. Toss with chicken thighs and marinate 15-20 minutes.
Heat remaining olive oil in a skillet over medium-high heat. Sear chicken 6-7 minutes per side until cooked through and charred at the edges.
Rest chicken 5 minutes, then slice.
Divide quinoa and romaine among bowls.
Top with sliced chicken and pickled turnips.
Drizzle with tahini sauce and finish with fresh parsley.