Clix’s go-to greens + grain bowl featuring NEW! Chicken Shawarma.

Clix Chicken Shawarma Bowl

Cinnamon Sugar Pita Chips

Grilled chicken, hummus, tzatziki, pickles, tomato + onion, olives, feta, romaine, Greek vinaigrette.

Greek Chicken

Chicken Shawarma Pita

Grilled chicken, brown rice, tzatziki, hummus, feta, pickled onion, tomato, arugula, Greek vinaigrette, and more.

Chicken + Rice

Grilled chicken, tzatziki, hummus, feta, cucumber, tomato + onion, Kalamata olives, romaine, arugula, Greek vinaigrette.

Greek Salad

A blend of fresh ingredients including tomatoes, cucumbers, olives, and feta cheese.

Greek Salad Bowl

In a large bowl, combine olive oil, garlic powder, ground cumin, ground coriander, paprika, ground turmeric, ground cinnamon, salt, black pepper, and lemon juice. Add the chicken thighs and coat well. Cover and marinate in the refrigerator for at least 30 minutes.

Marinate the Chicken

Preheat a grill or skillet over medium-high heat. Remove the chicken from the marinade and discard the marinade. Cook the chicken for about 6-7 minutes on each side until fully cooked and golden brown. Remove from heat and let it rest for a few minutes before slicing.

Cook the Chicken

In a medium saucepan, combine quinoa and water. Bring to a boil over high heat. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes or until all the water is absorbed. Remove from heat and let it sit for 5 minutes before fluffing with a fork.

Cook the Quinoa

In a large bowl, layer the cooked quinoa, baby spinach, cherry tomatoes, cucumber, red onion, and sliced chicken shawarma. Sprinkle crumbled feta cheese and chopped parsley on top.

Combine All Ingredients

Finish by drizzling tahini sauce over the entire bowl. Serve immediately and enjoy your Clix Chicken Shawarma Bowl!

Drizzle with Tahini Sauce

Boneless, skinless chicken thighs

Olive oil

Garlic powder

Ground cumin

Ground coriander

Paprika

Ground turmeric

Ground cinnamon

Salt

Black pepper

Lemon juice

Quinoa

Water

Baby spinach

Cherry tomatoes, halved

Cucumber, diced

Red onion, thinly sliced

Feta cheese, crumbled

Fresh parsley, chopped

Tahini sauce

In a small bowl, mix together the cinnamon, sugar, and salt. Set aside.

Cut each pita bread into 8 wedges. You will have a total of 32 wedges.

In a large mixing bowl, combine the pita wedges and olive oil. Toss until all wedges are evenly coated.

Sprinkle the cinnamon-sugar mixture over the oiled pita wedges. Toss again to ensure even coating.

Arrange the coated pita wedges in a single layer on a baking sheet. Make sure they are not overlapping.

Bake in the preheated oven for 10-12 minutes or until they are golden brown and crispy, flipping halfway through.

Remove from oven and let them cool slightly before serving.

Pita bread

Cinnamon

Sugar

In a bowl, whisk together olive oil, lemon juice, garlic powder, dried oregano, salt, and black pepper.

Prepare the Marinade

Place the chicken breasts in a large zip-top bag or bowl and pour the marinade over them. Ensure the chicken is well-coated. Seal the bag or cover the bowl and refrigerate for at least 30 minutes, preferably 2 hours for best flavor.

Preheat the Grill

Remove the chicken from the marinade and discard any leftover marinade. Place the chicken on the grill and cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C). Remove from the grill and let rest for 5 minutes before slicing.

Grill the Chicken

While the chicken is resting, prepare all toppings: slice the tomato and onion, chop the romaine lettuce, and crumble the feta cheese.

Prepare the Toppings

On a large platter or individual plates, spread a layer of hummus. Top with sliced grilled chicken, tzatziki sauce, pickles, sliced tomatoes, red onion, Kalamata olives, crumbled feta, and chopped romaine. Drizzle Greek vinaigrette over the top.

Assemble the Greek Chicken

Chicken breasts

Dried oregano

Hummus

Tzatziki sauce

Pickles

Tomato, sliced

Red onion, sliced

Kalamata olives

Romaine lettuce, chopped

Greek vinaigrette

In a large bowl, combine minced garlic, cumin, coriander, paprika, turmeric, cinnamon, olive oil, lemon juice, salt, and black pepper. Mix well.

Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour, preferably overnight for best flavor.

Preheat your grill or skillet over medium-high heat. Remove the chicken from the marinade and cook for about 6-7 minutes on each side, or until fully cooked and slightly charred. Remove from the heat and let it rest for a few minutes.

Once rested, slice the chicken into thin strips.

Slice the Chicken

Warm the pita bread in a dry skillet or wrap in foil and heat in the oven for a few minutes.

Prepare the Pita

In each pita, layer the sliced chicken, diced cucumber, diced tomato, sliced red onion, chopped parsley, and drizzle with tahini sauce.

Fill the Pita

Chicken thighs (boneless, skinless)

Garlic (minced)

Ground paprika

Cucumber (diced)

Tomato (diced)

Red onion (thinly sliced)

Fresh parsley (chopped)

In a bowl, combine olive oil, salt, pepper, paprika, and garlic powder. Add chicken breasts and coat well. Let marinate for at least 30 minutes.

In a medium saucepan, bring 2 cups of water to a boil. Add brown rice and a pinch of salt. Reduce heat, cover, and simmer for about 40-45 minutes or until water is absorbed and rice is tender.

Cook the Rice

While the chicken is marinating and the rice is cooking, chop the tomato and prepare the arugula, pickled onion, and any additional vegetables you desire.

Prepare the Vegetables

Preheat the grill over medium-high heat. Remove chicken from marinade and grill for about 6-7 minutes on each side or until internal temperature reaches 165°F (75°C).

On a plate, start with a base of brown rice, add grilled chicken slices on top, and arrange the arugula, tomato, pickled onion, tzatziki, hummus, and feta cheese around. Drizzle with Greek vinaigrette.

Assemble the Dish

Brown rice

Feta cheese

Pickled onion

Tomato

Arugula

Ground black pepper

Season the grilled chicken breast with salt, pepper, and olive oil. Grill until cooked through, about 6-7 minutes per side, or until internal temperature reaches 165°F (75°C). Let rest before slicing.

Prepare Chicken

Wash and chop the romaine lettuce and arugula. Dice the cucumber, chop the tomatoes, and thinly slice the red onion. Set aside.

Chop Vegetables

Drain the Kalamata olives and crumble the feta cheese. Set both aside for assembly.

Prepare Olives and Cheese

In a large salad bowl, combine the chopped romaine and arugula.

Combine Greens

Add the diced cucumber, chopped tomatoes, and sliced red onion to the salad bowl.

Add Vegetables

Slice the grilled chicken breast and add it to the salad. Sprinkle the Kalamata olives and crumbled feta cheese on top.

Incorporate Proteins

Drizzle the Greek vinaigrette over the salad and toss gently to combine. Serve with tzatziki and hummus on the side.

Dress the Salad

Grilled Chicken Breast

Romaine Lettuce

Cucumber

Red Onion

Kalamata Olives

Feta Cheese

Tzatziki Sauce

Greek Vinaigrette

Wash and dry the cherry tomatoes. Cut them in half and place them in a large mixing bowl.

Peel the cucumber (if desired) and cut it into half-moons. Add to the mixing bowl with the tomatoes.

Slice the Cucumber

Finely slice the red onion and chop the bell pepper into bite-sized pieces. Add both to the bowl.

Chop the Onion and Bell Pepper

Pit and slice the Kalamata olives and crumble the feta cheese. Add both to the mixing bowl along with chopped fresh parsley.

Add the Toppings

In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and black pepper to taste.

Combine Dressing Ingredients

Pour the dressing over the salad and toss gently to combine all ingredients.

Serve the Greek salad in bowls, garnishing with extra feta and parsley if desired.