We're never eating cold cabbage again after trying it baked! I am one of those people that loves veggies and would gladly make a salad for dinner. On the other hand, Lukas loves making fun of my salads and says that it's not a meal. So whenever I can find a healthy meal that he actually truly enjoys, I make sure to keep note for the next time.
The beauty of this dinner is that the cooked cabbage becomes soft, which goes beautifully with the crispy quinoa. And the shawarma chicken is such a quick and easy protein to add. Overall, it's a pretty hands-off dinner and definitely a crowd pleaser.
Serves: 2
Prep time: 10 minutes
Cook Time: 30 min
Total Time: 40 minutes
Ingredients
0.5 head cabbage
8 oz chicken breast
1 Tbsp shawarma seasoning
¼ cup quinoa
½ tsp olive oil
1 cucumber
1 tomato
red onion
Fresh lemon, squeezed
For the dressing:
¼ cup tahini
0.5 lemon, squeezed
1 Tbsp harissa sauce
¼ cup Water
pinch salt
Process
Preheat oven to 400
Start boiling water for quinoa. Cook according to package instructions. Once done, move to a baking tray and add a bit of olive oil. Mix together and put in the oven to bake for 15-20 min
Cut the cabbage into thin slices. Put on a baking tray with a little bit of oil and salt. Bake for 20 min as well
In a skillet over medium-high heat, add your chicken and shawarma seasoning. Bake for 4 min on each side until all the way cooked. Cut into small bite-sized pieces
Make your Israeli salad by dicing the cucumber, tomato, and red onion and adding a squeeze of lemon juice
Make the dressing by combining all the ingredients and stirring until smooth.
Assemble. Add the hot cabbage, crispy quinoa, Israeli salad, shawarma chicken, and dressing into a bowl and mix
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