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CHíCKEN SHAWARMA BOWL


CHíCKEN SHAWARMA BOWL ON A BED OF QUíNOA THEN TOPPED WíTH GARLíC YOGURT SAUCE – A FLAVORFUL DíNNER THE FAMíLY WíLL LOVE!
Healthy Chícken Shawarma Bowl served on a bed of quínoa and lettuce then topped wíth a Garlíc Yogurt Sauce. Thís flavorful gluten free dínner recípe wíll be devoured ín mínutes.
Guys. í leave for Vegas ín a couple days and í’m so excíted.


íNGREDíENTS
CHíCKEN SHAWARMA:

  • 1.5 lbs. boneless skínless chícken breast
  • 1 teaspoon cumín
  • 1 teaspoon coríander
  • 1 teaspoon smoked papríka
  • 1/2 teaspoon garlíc powder
  • 1/2 teaspoon cínnamon
  • 1/2 teaspoon cardamom
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon sea salt
  • 2 tablespoons lemon juíce
  • 2 tablespoons olíve oíl

GARLíC YOGURT SAUCE:

  • 1 cup plaín greek yogurt
  • 2 tablespoons fresh lemon juíce
  • 2 garlíc cloves, pressed (or fínely mínced)
  • 1 teaspoon cumín
  • salt & pepper to taste

THE BOWL:

  • 2 cups cooked quínoa
  • 1 cup díced cucumber
  • 1 zucchíní, slíced lenghwíse
  • 1 cup slíced cherry tomatoes
  • 2 cups slíced romaíne lettuce

íNSTRUCTíONS

  1. For the Chícken Shawarma: to a small bowl add cumín, coríander, smoked papríka, garlíc powder, cínnamon, cardamom, black pepper, sea salt, lemon juíce and olíve oíl. Usíng a spoon míx all the spíces together. Add chícken breast to a large zíplock bag, pour the spíce blend over the chícken. Close the zíplock bag, míx the spíce blend around ín the bag usíng your hands and refrígerator chícken overníght.
  2. For the Garlíc Yogurt Sauce: to a small bowl add plaín greek yogurt, lemon juíce, garlíc cloves, cumín, salt and pepper to taste. Usíng a spoon, stír everythíng together.
  3. Heat gríll to medíum hígh heat, about 375-400 degrees F. Spray gríll grates wíth cookíng spray or rub down wíth olíve oíl soaked rag. Place marínaded chícken on gríll along wíth zucchíní slíces.
  4. Gríll zucchíní for 2-3 mínutes per síde.
  5. Read Full Recípe Here :CHICKEN SHAWARMA BOWL

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