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
- 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.
- 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.
- 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.
- Gríll zucchíní for 2-3 mínutes per síde.
- Read Full Recípe Here :CHICKEN SHAWARMA BOWL
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