dinner

Shish Taouk Plate with Charred Bell Peppers and Lemon-Garlic Yogurt

Name: Shish Taouk Plate with Charred Bell Peppers and Lemon-Garlic Yogurt
Ingredients: 176.4 g Chicken breast, raw; 257.7 g Quinoa, cooked; 128.8 g Peppers, bell, green, raw; 85.9 g Spinach, raw; 105.9 g Yogurt, plain, low-fat (added as marinade/sauce)

Nutrition

700

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(5)

Chicken breast, raw176.4 g

Quinoa, cooked257.7 g

Peppers, bell, green, raw128.8 g

Spinach, raw85.9 g

Yogurt, plain, low-fat (added as marinade/sauce)105.9 g

Instructions

Prepare the marinade by whisking together half of the yogurt, minced garlic, lemon juice, smoked paprika, and a pinch of salt. Cut the chicken breast into 1.5-inch chunks and marinate for at least 30 minutes.

Thread the chicken and chopped green bell peppers onto skewers.

Heat a heavy-bottomed grill pan over medium-high heat. Brush with a tiny amount of olive oil.

Grill the skewers for 6-8 minutes, turning occasionally, until the chicken is lightly charred and cooked through (internal temp 165 F).

While the chicken cooks, sauté the spinach in a pan with a splash of water until just wilted. Fluff the cooked quinoa with a fork and season with lemon zest.

To plate, spread the remaining yogurt on the base of the dish. Arrange the quinoa and wilted spinach alongside. Place the warm skewers over the top. Garnish with a squeeze of fresh lemon and a dusting of sumac if available.