Recipes › Lunch

• Lunch
• 35 min
• Gluten-Free

Chicken shawarma bowl

Spiced chicken thighs with rice, salad and garlic yogurt.

Calories

618

Protein

52 g

Carbs

61 g

Fat

19 g

Per serving. Makes 2 servings.

Ingredients

• 400 g Chicken thigh, skinless
• 1 tsp Ground cumin
• 1 tsp Paprika
• 0.5 tsp Ground turmeric
• 0.5 tsp Ground cinnamon
• 1 tbsp Olive oil
• 1 tbsp Lemon juice
• 300 g White rice, cooked
• 2 Tomato
• 1 Cucumber
• 0.5 Red onion
• 2 servings Garlic yogurt sauce

Contains: Milk, Sesame. Always check the labels of what you buy.

Method

1. Mix the cumin, paprika, turmeric, cinnamon, oil and lemon juice in a bowl. Add the chicken and turn to coat. Marinate for at least 15 minutes (or overnight in the fridge).
2. Heat the oven to 220°C (200°C fan). Spread the chicken on a baking tray and roast for 20 minutes until cooked through and charred at the edges.
3. Meanwhile, dice the tomatoes and cucumber and thinly slice the red onion.
4. Rest the chicken for 5 minutes, then slice. Warm the rice.
5. Divide the rice between bowls and top with the chicken, salad and garlic yogurt sauce.

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