Chicken Shawarma Bowl

Per serving

Calories

485

Protein

38 g

Carbs

42 g

Fat

16 g

Fibre

4 g

Vitamins and minerals, % of a day’s needs

• Iron15%
• Vitamin D1%
• B1218%
• Zinc28%
• Magnesium13%
• Omega-313%
• Folate9%
• Calcium3%
• Potassium13%
• Vitamin C9%
• Riboflavin23%

Worked out from the ingredients. How we work out our numbers

Ingredients

• 500 g Chicken thigh (boneless)
• 200 g Basmati rice
• 1.5 tsp Ground cumin
• 1 tsp Smoked paprika
• 2 tbsp Olive oil
• 100 g Mixed salad leaves
• 1 whole Lemon

Method

1. 1

   Combine cumin, smoked paprika, a pinch of salt, and black pepper in a small bowl. Mix until evenly blended.

2. 2

   Slice chicken thighs into 2cm strips. Drizzle with 1 tbsp olive oil and toss with the spice mix until every piece is coated. Set aside for 5 minutes.

3. 3

   Place basmati rice in a sieve and rinse under cold water for 30 seconds until the water runs mostly clear. Drain well.

4. 4

   Add rice to a saucepan with 400ml water and a pinch of salt. Bring to a boil, reduce to lowest heat, cover tightly, and simmer for 12 minutes. Remove from heat and leave covered.

5. 5

   Heat 1 tbsp olive oil in a large frying pan over medium-high heat. Add chicken strips in a single layer and cook for 5 minutes without moving to develop a golden crust.

6. 6

   Flip each strip and cook for 4 minutes until cooked through (75°C internal). Squeeze half the lemon over the chicken in the pan.

7. 7

   Arrange mixed salad leaves in a bowl. Squeeze remaining lemon over top and drizzle with a little olive oil. Toss gently.

8. 8

   Fluff rice with a fork and divide between four bowls. Top each with shawarma chicken and dressed salad. Serve immediately.