Chicken Shawarma Basmati Bowl
600kcalCalories
49gProtein
60gCarbs
17gFat
6gFiber
Ingredients
- 180 g chicken shawarma, lean
- 160 g cooked basmati rice
- 100 g mixed vegetables
- 5 g herbs, spices and lemon
| Ingredient | g | kcal | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| chicken shawarma, lean | 180 | 360 | 43 | 8 | 16 |
| cooked basmati rice | 160 | 205 | 4 | 45 | 1 |
| mixed vegetables | 100 | 30 | 2 | 6 | 0 |
| herbs, spices and lemon | 5 | 5 | 0 | 1 | 0 |
Method
- Slice the 180 g chicken thinly. Toss with shawarma spices (cumin, coriander, paprika, turmeric, a pinch of cinnamon), garlic and lemon, then rest for 15 minutes.
- Rinse about 55 g basmati rice, simmer covered in 1½ times its volume of water for 12 minutes, then rest for 5 minutes — about 160 g cooked.
- Sear in a hot non-stick pan for 6–8 minutes, stirring, until browned and cooked through (74 °C).
- Steam or sauté the 100 g mixed vegetables for 3–4 minutes, or serve them raw if they're salad vegetables.
- Build the plate: the cooked basmati rice first, the Chicken Shawarma on top and the vegetables alongside. Finish with the remaining herbs and a squeeze of lemon.
Values are estimates from standard reference ingredients.
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