Chicken Shawarma Bowl

Yields4 Servings
Prep Time15 minsTotal Time15 mins
 350 g Skinless Roasted Chicken Breast
 2 tsp Olive Oil
 ¾ tsp Salt
 ½ tsp Cumin
  tsp Paprika
 ½ cup Low Fat Greek Yogurt
 1 tbsp Lemon Juice
 1 tbsp Tahini
 1 tbsp Minced Garlic
 220 g Cooked Brown Rice
 2 cups Chopped Cucumber
 2 cups Halved Cherry Tomatoes
 400 g Can of Unsalted Chickpeas
 2 tbsp Fresh Parsley
 ¼ tsp Ground Black Pepper
1

Place chicken and oil in a large bowl; toss to coat. Combine 1/2 teaspoon salt, 1/4 teaspoon cumin, and paprika in a bowl. Add spice mixture to chicken mixture; toss to coat.

2

Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon cumin, yogurt, lemon juice, tahini, and garlic in a small bowl. Set aside.

3

Place 1/4 of the Brown Rice into each of the 4 bowls. Top each serving with about 3/4 cup chicken mixture, 1/2 cup cucumber, 1/2 cup tomatoes, about 1/3 cup chickpeas, and 2 1/2 tablespoons Greek yogurt mixture. Top with parsley and black pepper.

Ingredients

 350 g Skinless Roasted Chicken Breast
 2 tsp Olive Oil
 ¾ tsp Salt
 ½ tsp Cumin
  tsp Paprika
 ½ cup Low Fat Greek Yogurt
 1 tbsp Lemon Juice
 1 tbsp Tahini
 1 tbsp Minced Garlic
 220 g Cooked Brown Rice
 2 cups Chopped Cucumber
 2 cups Halved Cherry Tomatoes
 400 g Can of Unsalted Chickpeas
 2 tbsp Fresh Parsley
 ¼ tsp Ground Black Pepper

Directions

1

Place chicken and oil in a large bowl; toss to coat. Combine 1/2 teaspoon salt, 1/4 teaspoon cumin, and paprika in a bowl. Add spice mixture to chicken mixture; toss to coat.

2

Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon cumin, yogurt, lemon juice, tahini, and garlic in a small bowl. Set aside.

3

Place 1/4 of the Brown Rice into each of the 4 bowls. Top each serving with about 3/4 cup chicken mixture, 1/2 cup cucumber, 1/2 cup tomatoes, about 1/3 cup chickpeas, and 2 1/2 tablespoons Greek yogurt mixture. Top with parsley and black pepper.

Chicken Shawarma Bowl

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