Chicken Shawarma Bowl

Name: Chicken Shawarma Bowl
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 8 pieces Carrot (8 small carrots); 16 pieces Cherry Tomato (16 Cherry Tomatoes, halved); 1 tbsp Cumin Seeds (1 TBSP Cumin); 2 tbsp Dill (2 TBSP Fresh Dill); 4 cloves Garlic (4 cloves garlic, minced); 1 tbsp Garlic Powder (1 TBSP Garlic Powder); ½ cup Greek Yogurt (1/2 cup Greek Yogurt); 1 tbsp Black Pepper (1 TBSP Ground Pepper); ½ cup Hummus (1/2 cup Hummus); ½ piece Lemon (Juice of 1/2 a lemon); 1 cup Long Grain Rice (1 cup long grain rice); 2 cup Chicken Broth (2 cups Low Sodium Chicken Broth); 1 ½ tbsp Olive Oil (1/2 TBSP Olive Oil + 1 TBSP Olive Oil); ½ piece Yellow Onion (1/2 onion, minced); 1 tbsp Onion Powder (1 TBSP Onion Powder); ½ cup Parsley (1/2 cup Parsley, roughly chopped); 0 pieces Pita Chips (Pita Chips, Naan Bread or Pita Bread); 1 tbsp Table Salt (1 TBSP Salt); 3 pieces Chicken Breast (3 boneless skinless chicken breasts); 2 tbsp Ground Turmeric (2 TBSP Turmeric + 1 TSP Turmeric Powder); 1 tbsp Fish Sauce (1 TBSP Peppe)

55 minMiddle Eastern

Servings4

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Ingredients

For 4 servings

Carrot8 pieces · 8 small carrots
Cherry Tomato16 pieces · 16 Cherry Tomatoes, halved
Cumin Seeds1 tbsp · 1 TBSP Cumin
Dill2 tbsp · 2 TBSP Fresh Dill
Garlic4 cloves · 4 cloves garlic, minced
Garlic Powder1 tbsp · 1 TBSP Garlic Powder
Greek Yogurt½ cup · 1/2 cup Greek Yogurt
Black Pepper1 tbsp · 1 TBSP Ground Pepper
Hummus½ cup · 1/2 cup Hummus
Lemon½ piece · Juice of 1/2 a lemon
Long Grain Rice1 cup · 1 cup long grain rice
Chicken Broth2 cup · 2 cups Low Sodium Chicken Broth
Olive Oil1 ½ tbsp · 1/2 TBSP Olive Oil + 1 TBSP Olive Oil
Yellow Onion½ piece · 1/2 onion, minced
Onion Powder1 tbsp · 1 TBSP Onion Powder
Parsley½ cup · 1/2 cup Parsley, roughly chopped
Pita Chips0 pieces · Pita Chips, Naan Bread or Pita Bread
Table Salt1 tbsp · 1 TBSP Salt
Chicken Breast3 pieces · 3 boneless skinless chicken breasts
Ground Turmeric2 tbsp · 2 TBSP Turmeric + 1 TSP Turmeric Powder
Fish Sauce1 tbsp · 1 TBSP Peppe

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Steps

1Preheat oven to 400 degrees. Peel carrots. On a baking sheet toss carrots with olive oil.
2Add spices and toss.
3Place in oven and cook for 30 minutes, flipping at 15 minutes.
4Meanwhile slice chicken breasts into 1/2 inch bite sized pieces. On a separate baking sheet, place chicken. Squeeze juice over chicken.
5Add spices and toss until evenly distributed.
6Place chicken in oven and bake till chicken is cooked though, about 23 minutes. Once done, set aside and let rest.
7As the chicken and carrots are cooking, prepare rice.
8Add olive oil to a medium pot on medium high heat.
9Add onion and garlic, stirring so garlic does not burn, and cook about 2 minutes.
10Add spices and stir to distribute evenly.
11Add rice, chicken broth an lemon juice. Bring to a boil and then cover and reduce to a simmer till rice is thoroughly cooked through, about 20 minutes.
12Make Taziki: Stir together yogurt with dill, garlic powder and pepper.
13Place in refrigerator till ready to serve.