CHICKEN SHAWARMA BOWLS WITH GARLIC YOGURT SAUCE

Prep

15 Mins

Cook

25-30 Mins

Serves

Macros per serving

Calories

469

Protein

46g

Carbs

42g

Fat

13g

Ingredients

and all chicken spices until well coated. Spread on a lined baking sheet. oil, turmeric, smoked paprika, garlic powder,
salt, and pepper. Spread evenly. minutes, flipping halfway, until chicken reaches 165°F (74°C) and potatoes are golden. red onion, lemon juice, salt, and pepper for the salad. juice, and salt until smooth for the sauce. potatoes, salad, and drizzle with garlic yogurt sauce. Serve hot.
For the Chicken
1 ½ lbs (680g) chicken breast, cut into thin strips
2 tbsp (28g) olive oil
1 tbsp (15ml) lemon juice
1 tsp ground cumin
1 tsp ground paprika
1 tsp ground coriander
1 tsp ground turmeric
½ tsp ground cinnamon
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
½ tsp black pepper
For the Potatoes
1 ½ lbs (680g) baby gold potatoes, cut into bite- sized chunks
1 tbsp (15ml) olive oil
1 tsp ground turmeric
½ tsp smoked paprika
½ tsp garlic powder
Salt & pepper, to taste
For the Cucumber-Tomato Salad
1 large cucumber, diced (250g)
1 cup (150g) cherry tomatoes, halved
2 tbsp red onion, finely diced
1 tbsp (15ml) lemon juice
Salt & pepper, to taste
For the Garlic Yogurt Sauce
1 cup (227g) non-fat Greek yogurt
2 cloves garlic, minced or grated
1 tsp cilantro paste
1 tbsp (15ml) lemon juice
½ tsp salt

Instructions

7 steps

1Preheat oven to 425°F (220°C).
2Toss chicken strips with olive oil, lemon juice, and all chicken spices until well coated. Spread on a lined baking sheet.
3On a separate sheet, toss potatoes with olive oil, turmeric, smoked paprika, garlic powder, salt, and pepper. Spread evenly.
4Roast chicken and potatoes for 20–25 minutes, flipping halfway, until chicken reaches 165°F (74°C) and potatoes are golden.
5In a bowl, mix together cucumber, tomatoes, red onion, lemon juice, salt, and pepper for the salad.
6Whisk yogurt, garlic, cilantro paste, lemon juice, and salt until smooth for the sauce.
7Assemble bowls with roasted chicken, potatoes, salad, and drizzle with garlic yogurt sauce. Serve hot. For the Chicken 1 ½ lbs (680g) chicken breast, cut into thin strips 2 tbsp (28g) olive oil 1 tbsp (15ml) lemon juice 1 tsp ground cumin 1 tsp ground paprika 1 tsp ground coriander 1 tsp ground turmeric ½ tsp ground cinnamon 1 tsp garlic powder 1 tsp onion powder 1 tsp salt ½ tsp black pepper For the Potatoes 1 ½ lbs (680g) baby gold potatoes, cut into bite- sized chunks 1 tbsp (15ml) olive oil 1 tsp ground turmeric ½ tsp smoked paprika ½ tsp garlic powder Salt & pepper, to taste For the Cucumber-Tomato Salad 1 large cucumber, diced (250g) 1 cup (150g) cherry tomatoes, halved 2 tbsp red onion, finely diced 1 tbsp (15ml) lemon juice Salt & pepper, to taste For the Garlic Yogurt Sauce 1 cup (227g) non-fat Greek yogurt 2 cloves garlic, minced or grated 1 tsp cilantro paste 1 tbsp (15ml) lemon juice ½ tsp salt