Ingredients
Chicken Shawarma Bowl
- 1/2 cup Basmati rice rinsed
- 1 clove Garlic minced
- 1 tsp Ground coriander
- 1 tsp Ground cumin
- 1 tsp Ground cardamom
- 1 tsp Smoked paprika
- 1 tsp Salt
- 1/2 tsp Black pepper
- 1 TBSP Lemon juice
- 2 TBSP Extra-virgin olive oil
- 8 oz Chicken breast boneless skinless
- 1 cup Romaine lettuce chopped
- 1 cup Cucumber diced
- 1/2 cup Tomato diced
- 1/4 cup Red onion thinly sliced
- 1/4 cup Pickles diced
Garlic Sauce
- 8 cloves Garlic
- 3 TBSP Extra-virgin olive oil
- 1/2 tsp Salt
- 1/2 tsp Black pepper
- 1/2 tsp Lemon juice
Pears
- 2 small Pears sliced into wedges
Pear Ginger Fizz
- 12 oz Pear juice
- 2 tsp Fresh ginger grated
- 2 tsp Honey or maple syrup
- 8 oz Sparkling water chilled
Baklava
- 2 pieces Baklava store-bought
Instructions
- Prepare all ingredients as listed.
- Cook the rice according to the package directions. Once cooked, fluff with a fork and keep warm.
- In a bowl, mix garlic, coriander, cumin, cardamom, smoked paprika, salt, black pepper, lemon juice, and olive oil. Add chicken and toss to coat. Set aside to marinate.
- Garlic sauce: Blend garlic, oil, salt, pepper, and lemon juice until smooth and fluffy. Set aside. (Optional: for a milder flavor, boil the garlic in water for 5 minutes, drain the water prior to using.)
- Heat a grill over medium heat. Grill the chicken on both sides until golden and the internal temperature reaches 160°F (71°C). Let rest for 5 minutes, then slice.
- Assemble the bowls with rice, lettuce, cucumber, tomato, red onion, and pickles. Add grilled chicken and drizzle with garlic sauce.
- Mix the ingredients for the pear ginger fizz.
- Serve the chicken shawarma bowls with garlic sauce, rice, pears, baklava, and pear ginger fizz.
Nutrition
Calories: 770kcal | Carbohydrates: 77g | Protein: 30g | Fat: 39g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 27g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 2072mg | Potassium: 1136mg | Fiber: 4g | Sugar: 22g | Vitamin A: 2985IU | Vitamin C: 77mg | Calcium: 134mg | Iron: 3mg
Chicken Shawarma
Ingredients
Chicken Shawarma Bowl
- 1/2 cup Basmati rice rinsed
- 1 clove Garlic minced
- 1 tsp Ground coriander
- 1 tsp Ground cumin
- 1 tsp Ground cardamom
- 1 tsp Smoked paprika
- 1 tsp Salt
- 1/2 tsp Black pepper
- 1 TBSP Lemon juice
- 2 TBSP Extra-virgin olive oil
- 8 oz Chicken breast boneless skinless
- 1 cup Romaine lettuce chopped
- 1 cup Cucumber diced
- 1/2 cup Tomato diced
- 1/4 cup Red onion thinly sliced
- 1/4 cup Pickles diced
Garlic Sauce
- 8 cloves Garlic
- 3 TBSP Extra-virgin olive oil
- 1/2 tsp Salt
- 1/2 tsp Black pepper
- 1/2 tsp Lemon juice
Pears
- 2 small Pears sliced into wedges
Pear Ginger Fizz
- 12 oz Pear juice
- 2 tsp Fresh ginger grated
- 2 tsp Honey or maple syrup
- 8 oz Sparkling water chilled
Baklava
- 2 pieces Baklava store-bought
Instructions
- Prepare all ingredients as listed.
- Cook the rice according to the package directions. Once cooked, fluff with a fork and keep warm.
- In a bowl, mix garlic, coriander, cumin, cardamom, smoked paprika, salt, black pepper, lemon juice, and olive oil. Add chicken and toss to coat. Set aside to marinate.
- Garlic sauce: Blend garlic, oil, salt, pepper, and lemon juice until smooth and fluffy. Set aside. (Optional: for a milder flavor, boil the garlic in water for 5 minutes, drain the water prior to using.)
- Heat a grill over medium heat. Grill the chicken on both sides until golden and the internal temperature reaches 160°F (71°C). Let rest for 5 minutes, then slice.
- Assemble the bowls with rice, lettuce, cucumber, tomato, red onion, and pickles. Add grilled chicken and drizzle with garlic sauce.
- Mix the ingredients for the pear ginger fizz.
- Serve the chicken shawarma bowls with garlic sauce, rice, pears, baklava, and pear ginger fizz.
Nutrition
Calories: 770kcalCarbohydrates: 77gProtein: 30gFat: 39gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 27gTrans Fat: 0.01gCholesterol: 73mgSodium: 2072mgPotassium: 1136mgFiber: 4gSugar: 22gVitamin A: 2985IUVitamin C: 77mgCalcium: 134mgIron: 3mg
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