Ingredients
Rice
- ½ 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
- ½ tsp Black pepper
- 1 TBSP Lemon juice
- 2 TBSP Extra-virgin olive oil
- 8 oz Chicken breast boneless skinless butterflied
Garlic Sauce
- 10 cloves Garlic
- 3 TBSP Extra-virgin olive oil
- ½ tsp Salt
- ½ tsp Black pepper
- ½ 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
- 2 Pita bread
Baklava
- 2 pieces Baklava store-bought
Cinnamon Milk
- 16 oz Milk chilled
- 1/2 tsp Ground cinnamon
- 1 scoop Protein powder
Instructions
- Prepare the ingredients as instructed above.
- Prepare rice according to the package directions. Once cooked, fluff with a fork and keep warm, covered.
- 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.
- Blend garlic, oil, salt, pepper, and lemon juice until smooth and fluffy. Set aside. (Optional: for less pungent garlic, boil it in water for 5 minutes then drain)
- Heat a grill over medium heat. Grill the marinated chicken on both sides until grill-marked and the internal temperature reaches 160°F (71°C). Let rest for 5 minutes, then slice.
- Portion the rice. Top with lettuce, cucumber, tomato, red onion, and pickles. Add grilled chicken slices and drizzle with garlic sauce.
- Mix together milk, cinnamon, and protein powder until well combined.
- Serve the shawarma bowls with pita, baklava for dessert, and cinnamon milk.
Nutrition
Calories: 999kcal | Carbohydrates: 97g | Protein: 41g | Fat: 51g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 30g | Trans Fat: 0.01g | Cholesterol: 100mg | Sodium: 3651mg | Potassium: 1395mg | Fiber: 7g | Sugar: 16g | Vitamin A: 3402IU | Vitamin C: 19mg | Calcium: 538mg | Iron: 5mg
Mediterranean Chicken Shawarma Bowl
Ingredients
Rice
- ½ 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
- ½ tsp Black pepper
- 1 TBSP Lemon juice
- 2 TBSP Extra-virgin olive oil
- 8 oz Chicken breast boneless skinless butterflied
Garlic Sauce
- 10 cloves Garlic
- 3 TBSP Extra-virgin olive oil
- ½ tsp Salt
- ½ tsp Black pepper
- ½ 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
- 2 Pita bread
Baklava
- 2 pieces Baklava store-bought
Cinnamon Milk
- 16 oz Milk chilled
- 1/2 tsp Ground cinnamon
- 1 scoop Protein powder
Instructions
- Prepare the ingredients as instructed above.
- Prepare rice according to the package directions. Once cooked, fluff with a fork and keep warm, covered.
- 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.
- Blend garlic, oil, salt, pepper, and lemon juice until smooth and fluffy. Set aside. (Optional: for less pungent garlic, boil it in water for 5 minutes then drain)
- Heat a grill over medium heat. Grill the marinated chicken on both sides until grill-marked and the internal temperature reaches 160°F (71°C). Let rest for 5 minutes, then slice.
- Portion the rice. Top with lettuce, cucumber, tomato, red onion, and pickles. Add grilled chicken slices and drizzle with garlic sauce.
- Mix together milk, cinnamon, and protein powder until well combined.
- Serve the shawarma bowls with pita, baklava for dessert, and cinnamon milk.
Nutrition
Calories: 999kcalCarbohydrates: 97gProtein: 41gFat: 51gSaturated Fat: 12gPolyunsaturated Fat: 6gMonounsaturated Fat: 30gTrans Fat: 0.01gCholesterol: 100mgSodium: 3651mgPotassium: 1395mgFiber: 7gSugar: 16gVitamin A: 3402IUVitamin C: 19mgCalcium: 538mgIron: 5mg
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