Ingredients
Mediterranean Shawarma Bowl
- 1/2 cup White rice rinsed
- 8 oz Chicken breast boneless skinless thinly sliced
- 2 TBSP Extra-virgin olive Oil
- 2 tsp Ground Cumin
- 2 tsp Ground Coriander
- 1 tsp Paprika
- 1 tsp Garlic Powder
- Salt to taste
- Black Pepper to taste
- 1 cup Cucumber chopped
- 1 cup Tomatoes chopped
- 1/2 cup Pickles chopped
- 1/2 cup Red Onion chopped
- 1/4 cup Fresh Parsley chopped
- 1/4 cup Fresh Mint chopped
- 1 cup Lettuce shredded
- 1 Lemon juiced
- 2 Pita bread
Garlic Sauce
- 1/2 cup Greek Yogurt
- 2 cloves Garlic minced
- 1 TBSP Lemon Juice
- Salt to taste
Baklava
- 2 squares Baklava store bought
Apple Juice
- 24 oz Apple Juice cold
Instructions
- Prep the ingredients per the instructions above.
- Cook the rice according to the instructions on the package. Once tender, season with salt and pepper to taste. Cover with a lid to keep warm.
- In a bowl, combine the sliced chicken, olive oil, cumin, coriander, paprika, garlic powder, salt, and pepper. Mix well to coat the chicken evenly. Marinate for 15 minutes.
- In a large skillet over medium-high heat, cook the marinated chicken for about 8-10 minutes, or until cooked through. Set aside.
- In a small bowl, whisk together the Greek yogurt, minced garlic, lemon juice, and salt to make the garlic sauce. Set aside.
- Heat a nonstick pan on medium heat. Warm the pita bread on both sides then quarter or cut into wedges.
- Serve: Portion the rice. Top with the cooked chicken, cucumber, tomatoes, pickles, red onion, parsley, mint, and lettuce. Squeeze lemon juice over the bowl. Drizzle with garlic sauce, pita bread, and apple juice.
Nutrition
Calories: 690kcal | Carbohydrates: 100g | Protein: 35g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 60mg | Sodium: 1813mg | Potassium: 1581mg | Fiber: 9g | Sugar: 43g | Vitamin A: 2332IU | Vitamin C: 65mg | Calcium: 276mg | Iron: 6mg
Chicken Shawarma
Ingredients
Mediterranean Shawarma Bowl
- 1/2 cup White rice rinsed
- 8 oz Chicken breast boneless skinless thinly sliced
- 2 TBSP Extra-virgin olive Oil
- 2 tsp Ground Cumin
- 2 tsp Ground Coriander
- 1 tsp Paprika
- 1 tsp Garlic Powder
- Salt to taste
- Black Pepper to taste
- 1 cup Cucumber chopped
- 1 cup Tomatoes chopped
- 1/2 cup Pickles chopped
- 1/2 cup Red Onion chopped
- 1/4 cup Fresh Parsley chopped
- 1/4 cup Fresh Mint chopped
- 1 cup Lettuce shredded
- 1 Lemon juiced
- 2 Pita bread
Garlic Sauce
- 1/2 cup Greek Yogurt
- 2 cloves Garlic minced
- 1 TBSP Lemon Juice
- Salt to taste
Baklava
- 2 squares Baklava store bought
Apple Juice
- 24 oz Apple Juice cold
Instructions
- Prep the ingredients per the instructions above.
- Cook the rice according to the instructions on the package. Once tender, season with salt and pepper to taste. Cover with a lid to keep warm.
- In a bowl, combine the sliced chicken, olive oil, cumin, coriander, paprika, garlic powder, salt, and pepper. Mix well to coat the chicken evenly. Marinate for 15 minutes.
- In a large skillet over medium-high heat, cook the marinated chicken for about 8-10 minutes, or until cooked through. Set aside.
- In a small bowl, whisk together the Greek yogurt, minced garlic, lemon juice, and salt to make the garlic sauce. Set aside.
- Heat a nonstick pan on medium heat. Warm the pita bread on both sides then quarter or cut into wedges.
- Serve: Portion the rice. Top with the cooked chicken, cucumber, tomatoes, pickles, red onion, parsley, mint, and lettuce. Squeeze lemon juice over the bowl. Drizzle with garlic sauce, pita bread, and apple juice.
Nutrition
Calories: 690kcalCarbohydrates: 100gProtein: 35gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.01gCholesterol: 60mgSodium: 1813mgPotassium: 1581mgFiber: 9gSugar: 43gVitamin A: 2332IUVitamin C: 65mgCalcium: 276mgIron: 6mg
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