Ingredients
Rice
- ½ cup Brown rice rinsed
- Water
- Salt to taste
Chicken Shawarma
- 1 clove Garlic minced
- 1 tsp Ground coriander
- 1 tsp Ground cumin
- 1 tsp Ground cardamom
- 1 tsp Smoked paprika
- 1 tsp Salt
- ½ tsp Black pepper
- 1 TBSP Lemon juice
- 2 TBSP Extra-virgin olive oil
- 8 oz Chicken breast boneless skinless
Garlic Sauce
- 10 cloves Garlic
- 3 TBSP Extra-virgin olive oil
- ½ tsp Salt
- ½ tsp Black pepper
- ½ tsp Lemon juice
Bowl Toppings
- 1 cup Romaine lettuce chopped
- ½ cup Tomato diced
- ¼ cup Pickles diced
Pita
- 2 pieces Pita bread
Cinnamon Protein Milk
- 16 oz Milk chilled
- ½ tsp Ground cinnamon
- 1 scoop Protein powder
Baklava
- 2 pieces Baklava store-bought
Instructions
- Cook the rice according to package directions using water. Season with salt to taste, fluff with a fork, and keep warm.
- In a bowl, combine the garlic, ground coriander, ground cumin, ground cardamom, smoked paprika, salt, black pepper, lemon juice, and olive oil. Add the chicken and toss to coat evenly.
- Add the garlic, olive oil, salt, black pepper, and lemon juice to a blender and blend until smooth and creamy. Set aside.
- Heat a grill or grill pan over medium heat, about 375°F (190°C). Grill the marinated chicken until grill-marked and cooked through, reaching an internal temperature of 160°F (71°C). Remove from heat, rest briefly, and slice.
- Portion the rice. Top with romaine lettuce, tomato, pickles, sliced chicken, and garlic sauce.
- Warm the pita bread if desired.
- Whisk together the milk, ground cinnamon, and protein powder until fully combined and smooth.
- Serve the shawarma bowl with pita, cinnamon protein milk, and baklava.
Nutrition
Calories: 1012kcal | Carbohydrates: 98g | Protein: 43g | Fat: 50g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 30g | Trans Fat: 0.02g | Cholesterol: 100mg | Sodium: 2465mg | Potassium: 1305mg | Fiber: 6g | Sugar: 18g | Vitamin A: 3306IU | Vitamin C: 17mg | Calcium: 436mg | Iron: 6mg
Chicken Shawarma Bowl
Ingredients
Rice
- ½ cup Brown rice rinsed
- Water
- Salt to taste
Chicken Shawarma
- 1 clove Garlic minced
- 1 tsp Ground coriander
- 1 tsp Ground cumin
- 1 tsp Ground cardamom
- 1 tsp Smoked paprika
- 1 tsp Salt
- ½ tsp Black pepper
- 1 TBSP Lemon juice
- 2 TBSP Extra-virgin olive oil
- 8 oz Chicken breast boneless skinless
Garlic Sauce
- 10 cloves Garlic
- 3 TBSP Extra-virgin olive oil
- ½ tsp Salt
- ½ tsp Black pepper
- ½ tsp Lemon juice
Bowl Toppings
- 1 cup Romaine lettuce chopped
- ½ cup Tomato diced
- ¼ cup Pickles diced
Pita
- 2 pieces Pita bread
Cinnamon Protein Milk
- 16 oz Milk chilled
- ½ tsp Ground cinnamon
- 1 scoop Protein powder
Baklava
- 2 pieces Baklava store-bought
Instructions
- Cook the rice according to package directions using water. Season with salt to taste, fluff with a fork, and keep warm.
- In a bowl, combine the garlic, ground coriander, ground cumin, ground cardamom, smoked paprika, salt, black pepper, lemon juice, and olive oil. Add the chicken and toss to coat evenly.
- Add the garlic, olive oil, salt, black pepper, and lemon juice to a blender and blend until smooth and creamy. Set aside.
- Heat a grill or grill pan over medium heat, about 375°F (190°C). Grill the marinated chicken until grill-marked and cooked through, reaching an internal temperature of 160°F (71°C). Remove from heat, rest briefly, and slice.
- Portion the rice. Top with romaine lettuce, tomato, pickles, sliced chicken, and garlic sauce.
- Warm the pita bread if desired.
- Whisk together the milk, ground cinnamon, and protein powder until fully combined and smooth.
- Serve the shawarma bowl with pita, cinnamon protein milk, and baklava.
Nutrition
Calories: 1012kcalCarbohydrates: 98gProtein: 43gFat: 50gSaturated Fat: 11gPolyunsaturated Fat: 6gMonounsaturated Fat: 30gTrans Fat: 0.02gCholesterol: 100mgSodium: 2465mgPotassium: 1305mgFiber: 6gSugar: 18gVitamin A: 3306IUVitamin C: 17mgCalcium: 436mgIron: 6mg
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