Chicken Shawarma Bowls
A flavorful bowl filled with chicken, vegetables and rice
Servings 2 people
Calories 596kcal
Equipment
Ingredients
- 3/4 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 1/2 cups cooked rice
- 1/2 onion
- 1 bell pepper, chopped
- 1 zucchini, sliced small to medium in size
- 1/2 cup Greek yogurt
- 1 clove garlic
- 1 teaspoon ground cumin
- 1 tablespoon lemon juice
Marinade
- 1/2 teaspoon garlic powder
- 1 tablespoon coriander
- 1 tablespoon cardamom
- 1 tablespoon cumin
- 1 teaspoon cayenne
- 2 teaspoons smoked paprika
- 1 tablespoon sea salt
- 2 tablespoons lemon juice
- 3 tablespoons olive oil
Instructions
- At least two hours before serving, make the marinade by combining 1/2 teaspoon garlic powder, 1 tablespoon coriander, 1 tablespoon cardamom, 1 tablespoon cumin, 1 teaspoon cayenne, 2 teaspoons smoked paprika, 2 tablespoons lemon juice, 1 tablespoon sea salt, 3 tablespoons olive oil in a nonreactive bowl. Reserve 1 1/2 tablespoons and set it aside. Add 3/4 pound boneless, skinless chicken breasts making sure it is heavily covered in the marinade, cover and place in the refrigerator for at least two hours up to overnight.
- Cook the rice according to the instructions on the package.
- Heat a grill at medium to high heat. While the grill is heating, mix 1/2 cup Greek yogurt, 1 clove garlic minced, 1 teaspoon 1 teaspoon ground cumin, and 1 tablespoon lemon juice together in a small bowl and set aside.
- Place the marinated chicken on the hot grill; cook for approximately 8 minutes or until the chicken no longer sticks to the grates. Flip the chicken over and cook for 6 to 8 minutes longer or until the chicken reaches an internal temperature of 165 degrees f.
- While the chicken is cooking, add 1 tablespoon olive oil to a heavy skillet and heat it over medium-high heat. Once the skillet and oil are hot, add 1 bell pepper, chopped, 1 zucchini, sliced and 1/2 onion sliced. Cook for a few minutes until they are tender.
- Assemble the bowls - divide the rice, veggies and chicken in half and pile it into two bowls and enjoy!
Notes
Store leftovers in the refrigerator for up to 3 days. Reheat in the oven at 350 degrees, f, on top of the stove or in the microwave.
Nutrition
Serving: 1bowl | Calories: 596kcal | Carbohydrates: 54g | Protein: 49g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.03g | Cholesterol: 111mg | Sodium: 3727mg | Potassium: 1404mg | Fiber: 7g | Sugar: 9g | Vitamin A: 3566IU | Vitamin C: 109mg | Calcium: 181mg | Iron: 6mg