Ingredients
Rice
- 1/3 cup Brown rice rinsed
Shawarma
- 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 tsp Extra-virgin olive oil
- 8 oz Chicken breast boneless skinless
Garlic Sauce
- 10 cloves Garlic
- 3 TBSP Extra-virgin olive oil
- 1/2 tsp Salt
- 1/2 tsp Black pepper
- 1/2 tsp Lemon juice
For Serving
- 1 cup Romaine lettuce chopped
- 1 cup Cucumber diced
- 1/2 cup Tomato diced
- 1/4 cup Red onion sliced thin
- 1/4 cup Pickles diced
- 2 TBSP Feta cheese diced
Cinnamon Milk
- 16 oz Milk chilled
- ½ tsp Ground cinnamon
- 1 scoop Protein powder
Instructions
- Prepare the ingredients as instructed above, rinsing the rice and chopping all vegetables before cooking.
- Cook the rice according to package directions. Once cooked, fluff with a fork and keep warm, covered.
- Make the shawarma marinade by mixing garlic, coriander, cumin, cardamom, smoked paprika, salt, black pepper, lemon juice, and olive oil in a bowl until combined.
- Add the chicken to the marinade and toss to coat evenly. Allow the chicken to marinate while preparing the remaining components.
- Prepare the garlic sauce by blending garlic, olive oil, salt, black pepper, and lemon juice until smooth and fluffy. (Optional: boil the garlic in water for 5 minutes first for a milder flavor, then drain before blending.)
- Heat a grill or skillet over medium heat. Grill the marinated chicken on both sides until grill-marked and the internal temperature reaches 160°F (71°C).
- Remove the chicken from heat and let it rest for 5 minutes, then slice into strips.
- Assemble the bowls by portioning the rice and topping with lettuce, cucumber, tomato, red onion, feta, chicken, and pickles. Drizzle with garlic sauce.
- Mix together the milk, ground cinnamon, and protein powder until well combined.
- Serve the shawarma bowls with cinnamon milk.
Nutrition
Calories: 778kcal | Carbohydrates: 52g | Protein: 52g | Fat: 42g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 22g | Trans Fat: 0.01g | Cholesterol: 140mg | Sodium: 2336mg | Potassium: 1342mg | Fiber: 5g | Sugar: 16g | Vitamin A: 3466IU | Vitamin C: 20mg | Calcium: 527mg | Iron: 4mg
Mediteranean Chicken Shawarma Bowl
Ingredients
Rice
- 1/3 cup Brown rice rinsed
Shawarma
- 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 tsp Extra-virgin olive oil
- 8 oz Chicken breast boneless skinless
Garlic Sauce
- 10 cloves Garlic
- 3 TBSP Extra-virgin olive oil
- 1/2 tsp Salt
- 1/2 tsp Black pepper
- 1/2 tsp Lemon juice
For Serving
- 1 cup Romaine lettuce chopped
- 1 cup Cucumber diced
- 1/2 cup Tomato diced
- 1/4 cup Red onion sliced thin
- 1/4 cup Pickles diced
- 2 TBSP Feta cheese diced
Cinnamon Milk
- 16 oz Milk chilled
- ½ tsp Ground cinnamon
- 1 scoop Protein powder
Instructions
- Prepare the ingredients as instructed above, rinsing the rice and chopping all vegetables before cooking.
- Cook the rice according to package directions. Once cooked, fluff with a fork and keep warm, covered.
- Make the shawarma marinade by mixing garlic, coriander, cumin, cardamom, smoked paprika, salt, black pepper, lemon juice, and olive oil in a bowl until combined.
- Add the chicken to the marinade and toss to coat evenly. Allow the chicken to marinate while preparing the remaining components.
- Prepare the garlic sauce by blending garlic, olive oil, salt, black pepper, and lemon juice until smooth and fluffy. (Optional: boil the garlic in water for 5 minutes first for a milder flavor, then drain before blending.)
- Heat a grill or skillet over medium heat. Grill the marinated chicken on both sides until grill-marked and the internal temperature reaches 160°F (71°C).
- Remove the chicken from heat and let it rest for 5 minutes, then slice into strips.
- Assemble the bowls by portioning the rice and topping with lettuce, cucumber, tomato, red onion, feta, chicken, and pickles. Drizzle with garlic sauce.
- Mix together the milk, ground cinnamon, and protein powder until well combined.
- Serve the shawarma bowls with cinnamon milk.
Nutrition
Calories: 778kcalCarbohydrates: 52gProtein: 52gFat: 42gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 22gTrans Fat: 0.01gCholesterol: 140mgSodium: 2336mgPotassium: 1342mgFiber: 5gSugar: 16gVitamin A: 3466IUVitamin C: 20mgCalcium: 527mgIron: 4mg
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