Chicken Shawarma Bowl
Details
- Serving Size:   4
- Weight Watchers:   15 Points
Cuisine
- Middle Eastern
- lunch
- main course
- main dish
- dinner
Ingredients
- 8 small carrots
- 16 Cherry Tomatoes, halved
- 1 TBSP Cumin
- 2 TBSP Fresh Dill
- 4 cloves garlic, minced
- 1 TBSP Garlic Powder
- 1/2 cup Greek Yogurt
- 1 TBSP Ground Pepper
- 1/2 cup Hummus
- Juice of 1/2 a lemon
- 1 cup long grain rice
- 2 cups Low Sodium Chicken Broth
- 1/2 TBSP Olive Oil
- 1 TBSP Olive Oil
- 1/2 onion, minced
- 1 TBSP Onion Powder
- 1/2 cup Parsley, roughly chopped
- Pita Chips, Naan Bread or Pita Bread
- 1 TBSP Salt
- 3 boneless skinless chicken breasts
- 2 TBSP Turmeric
- 1 TSP Turmeric Powder
- 1 TBSP Peppe
Instructions
Preheat oven to 400 degrees. Peel carrots. On a baking sheet toss carrots with olive oil.
Place in oven and cook for 30 minutes, flipping at 15 minutes.
Add spices and toss until evenly distributed.
As the chicken and carrots are cooking, prepare rice.
Add olive oil to a medium pot on medium high heat.
Add onion and garlic, stirring so garlic does not burn, and cook about 2 minutes.
Add spices and stir to distribute evenly.
Make Taziki: Stir together yogurt with dill, garlic powder and pepper.
Place in refrigerator till ready to serve.
Serve
Place rice on bottom, then chicken.
Add dollops of hummus and taziki on top of chicken.
Sprinkle parsley and tomatoes on top. Scoop up with pita chips, naan or pita bread.ENJOY!
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