Healthy Chicken Shawarma Bowls

• Gluten free

• Meat

  • 2 Chicken thighs, boneless

• Produce

  • 1/4 cup Chickpeas, canned or cooked
  • 1 tsp Coriander, ground
  • 1/2 cup Cucumber
  • 1 clove Garlic
  • 1 Garlic clove, small
  • 1/4 cup Herb
  • 1 Jalapeno pepper
  • 1 Lettuce
  • 1/4 cup Onion
  • 2 tbsp Parsley
  • 1/2 cup Tomato

• Condiments

  • 1/4 cup Hummus, homemade or store bought
  • 1 tsp Lemon juice
  • 4 tsp Lime or lemon juice
  • 2 tbsp Tahini paste

• Pasta & Grains

  • 1 cup Basmati rice

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/4 tsp Cardamom, ground
  • 1/4 tsp Paprika, smoked
  • 1 pinch Salt
  • 1/4 tsp Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tsp Olive oil

• Nuts & Seeds

  • 1 tsp Cumin, ground

• Dairy

  • 2 tbsp Feta cheese
  • 1/4 cup Yogurt, Plain

• Liquids

  • 1 3/4 cup Water

Found on gimmedelicious.com

Description

Ingredients

• For the rice:
• 1 cup basmati rice
• 1¾ cup water
• pinch of salt
• For the chicken:
• 2 chicken thighs boneless, skinless (or app ½ lb)
• 1 tsp lemon juice
• 1 small garlic clove, minced
• 1 tsp ground coriander
• 1 tsp ground cumin
• ¼ tsp ground cardamom
• ¼ tsp smoked paprika
• ¼ tsp salt
• ¼ tsp Black pepper
• 1 tsp olive oil
• For the jalapeno yogurt Sauce:
• ¼ cup plain yogurt
• 1 jalapeño pepper, seeds and veins removed, adjust to taste
• ¼ cup chopped herb of choice (parsley, mint, dill or cilantro)
• 1 clove of garlic
• 1 tsp of lime or lemon juice
• For the salad:
• ½ cup diced tomato
• ½ cup diced cucumber
• ¼ cup diced onion
• ¼ cup chickpeas (canned or cooked)
• 2 tablespoons minced parsley
• 1 tablespoon lime or lemon juice
• salt and pepper to taste
• To serve:
• ¼ cup hummus (homemade or store bought)*
• 2 tablespoons feta cheese (optional)
• 2 tablespoons tahini paste (optional)
• Lettuce of choice

Directions

• To cook the rice: Begin by making the rice. Wash the rice until it runs clear. Fill a medium saucepan with 1¾ cups water, add a pinch of salt, and bring to a boil. Add the rice, stir, and wait until the water comes back to a full boil then reduce the heat to low and simmer the rice covered for 15 minutes. After 15 minutes turn off the heat and allow keep rice covered for 5 more minutes. After 5 minutes fluff rice with fork and keep warm until ready to serve.
• To cook the chicken: While the rice is cooking, prepare and cook the chicken. In a large plastic bag or bowl, combine the chicken, lemon juice, garlic, and spices until the chicken is fully loaded. Make immediately or marinate 1-2 hours or overnight. Heat a large heavy duty skillet to medium-high heat for at least 2 minute. Pour 1 teaspoon olive oil to the pan. Cook the chicken uncovered for 8-10 minutes per side or until the center is fully cooked. Rest for 5 minutes then cut and serve.
• To make the jalapeno yogurt sauce:Place all the ingredients in a blender or food process and blend for 1 minute or until fully combined.
• To assemble: Combine all the ingredients for the salad in a medium bowl. Assemble the shawarma bowls by place about ½ cup cooked rice in the bottom of two medium serving bowls. Top with sliced shawarma chicken, salad, hummus, jalapeno sauce, feta cheese, and drizzle with tahini sauce. Serve immediately.

Nutrition