
By Alex Robinson
Chicken Shwarma Bowl
3 steps
Prep:5minCook:20min
Hummus 2 syns
Light tahini 2.5 syns
Feta HEA (3.5 syns 25g)
4.5 syns per serving
Updated at: Thu, 17 Aug 2023 12:10:48 GMT
Nutrition balance score
Great
Glycemic Index
36
Low
Glycemic Load
8
Low
Nutrition per serving
Calories288.8 kcal (14%)
Total Fat8.9 g (13%)
Carbs20.8 g (8%)
Sugars4.9 g (5%)
Protein31.1 g (62%)
Sodium693.4 mg (35%)
Fiber4 g (14%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
For the shwarma chicken

1 poundchicken thighs boneless skinless

frozen quorn pieces

1 tsplemon
juice

1garlic clove
small, minced

1 tspground coriander

1 tspground cumin

¼ tspground cardamom

¼ tspsmoked paprika

¼ tspsalt

¼ tspblack pepper
For the jalapeño yoghurt sauce

½ cupfat-free plain yogurt

1jalapeño pepper
seeds and veins removed, adjust to taste

¼ cupparsley
chopped

1clove of garlic

1 tsplime
juice
For the salad

1 cuptomato
diced

1 cupcucumber
diced

¼ cuponion
diced

½ cupchickpeas canned
or cooked

2 tablespoonsparsley
minced

1 tablespoonlime
juice

salt

pepper
To serve
Instructions
Step 1
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.
Step 2
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.
Step 3
To assemble: Combine all the ingredients for the salad in a medium bowl. Assemble the shawarma bowls by place about 1/2 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.
Notes
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