Chicken Shawarma or Buddha Bowl.

Chicken Shawarma or Buddha Bowl

Easy to make, this scrumptious Chicken Shawarma is protein rich and covered in antioxidant and anti-inflammatory spices. Add herbs, veggies and yogurt sauce for additional nutrients and serve or as a Buddha Bowl and you have a great meal for supporting your training and recovery.

Ingredients
  

  • 3 lb boneless skinless chicken thighs (slightly more fat and iron plus better flavour for a lovely finished product)
  • For the Dry Rub:
  • 2 tsp paprika
  • 2 tsp cumin
  • 3 – 4 garlic cloves or 1 tsp garlic powder
  • 1 tsp Onion powder
  • 1 tsp Allspice
  • 1 tsp Ground turmeric
  • 1 tsp Kosher salt
  • 1/4 tsp Ground cinnamon
  • 1/4 tsp Freshly ground black pepper
  • 1/8 tsp Cayenne
  • 2 tbsp extra virgin olive oil

Instructions
 

  • In a large bowl, whisk together all the spices to combine well. Add 2 TB olive oil and mix into a paste. Set aside.
  • Slice each thigh into quarters and add chicken into the bowl with the marinade. Use tongs or clean hands to thoroughly coat all pieces of chicken evenly, on all sides. Cover tightly with cling wrap and chill overnight (at least 3-4 hours.)
  • Let chicken come to room temp as you preheat oven to 400F, with rack on upper middle position.
  • Place chicken pieces in a single layer on a large, foil-lined baking sheet. Take care not to overlap or overcrowd the pieces. Roast 15 min or until just cooked.
  • Let chicken cool enough to handle. Slice chicken into thin slices and serve.

Notes

Chicken Shawarma can be served bowl-style with basmati rice or quinoa and your choice of toppings.
Try it with hummus, yogurt dip, tomato, cucumbers, red onions, shredded greens and or pickles.
Garnish with lots of cilantro or parsley and a squeeze of fresh lime or lemon
Nutrient Breakdown per recipe not including toppings, rice or pita:
Calories 1890 Protein 268 Carbs 0 grams Fat 84 grams

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