Lunch — Lebanese Cedar Chicken Shawarma Bowl
15m prep 15m cook 30m ready
A Lebanese-inspired chicken shawarma bowl with spiced grilled chicken over turmeric basmati rice, chickpeas, chopped salad, hummus, and garlic yogurt, finished with pickled red onion and parsley.
Ingredients
- 250 g chicken breast
- 300 g cooked basmati rice
- 80 g chickpeas
- 60 g hummus
- 100 g Greek yogurt
- 100 g tomato
- 100 g cucumber
- 50 g pickled red onion
- 15 g olive oil
- 20 ml lemon juice
- 2 clove garlic
- 4.93 ml cumin
- 4.93 ml paprika
- 2.46 ml turmeric
- 2.46 ml cinnamon
- Fresh parsley
Nutrition (per serving, estimated)
Estimated based off 13 of 16 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 197 mg
- Iron: 6.97 mg
- Magnesium: 87 mg
- Phosphorus: 393 mg
- Potassium: 859 mg
- Zinc: 2.79 mg
Let's Cook
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Step 1.
Coat chicken with cumin, paprika, turmeric, cinnamon, garlic and lemon. Leave for 15 minutes if time allows. Grill until charred and completely cooked. Warm the rice with a pinch of turmeric. Mix yogurt, garlic and lemon. Build the bowl with rice, chickpeas and chopped salad. Slice the chicken over the top. Add hummus and garlic yogurt. Finish with olive oil, pickled onion and parsley. Estimated Macros: ~1,100 kcal | Protein 85 g | Carbs 125 g | Fat 28 g
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