Chicken Shawarma Middle Eastern Style Healthy Low Carb Recipe

lowcarb chicken shawarma plate {keto + dairyfree}

WEBApr 1, 2020 · Place the coated chicken pieces on a plate. When the grill is hot, place each piece of chicken on the grill. Cook for about 7-10 …

1. Preheat the oven to 400°F. Cut the bell peppers vertically into long slices. Cut the onion vertically into thin wedges. Cut the zucchini into bite-sized pieces. Place all the veggies on a baking sheet and coat them with about 2 tablespoons of olive oil.
2. Carefully slice the top off of the garlic head, only removing enough to expose the cloves. Pour the remaining 1 teaspoon of olive oil on top of the garlic, allowing the oil to seep into the garlic head. Place the garlic on the baking sheet.
3. Roast the vegetables and garlic for about 20 minutes. It might need a few minutes more or less depending on the size of your pieces. The vegetable edges should be slightly browned/charred.
4. While the vegetables are roasting, combine the coconut cream with the spices in a medium bowl.

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Easy and Healthy Chicken Shawarma Bowls Healthy …

WEBSep 4, 2020 · Use the following: 2 tsp ground cumin, 1 tsp ground coriander, 2 tsp paprika, 1 tsp garlic powder, 1/2 tsp turmeric powder, …

1. Season the chicken pieces with Ras El Hanout (or shawarma seasoning), paprika, salt, and pepper. (if using shawarma seasoning do not add the paprika)
2. Heat a non-stick pan over medium-high heat. Add oil and sliced white onion; sauté until translucent.
3. Add chicken and cook until golden brown and cooked through. About 6-8 minutes. Set aside on a plate. (This step can be made ahead)
4. Prepare quinoa, using a fine-mesh strainer, rinse the quinoa under cold running water.

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Healthy Chicken Shawarma Bowls Gimme Delicious

WEBJun 6, 2016 · In a large plastic bag or bowl, combine the chicken, lemon juice, garlic, and spices until the chicken is fully loaded. Make …

1. To cook the rice: Begin by making the rice. Wash the rice until it runs clear. Fill a medium saucepan with 1 3/4 cups water, add a pinch of salt, and bring to a boil. Add the rice, stir, and wait until the water comes back to a full boil then reduce the heat to low and simmer the rice covered for 15 minutes. After 15 minutes turn off the heat and allow keep rice covered for 5 more minutes. After 5 minutes fluff rice with fork and keep warm until ready to serve.
2. To cook the chicken: While the rice is cooking, prepare and cook the chicken. In a large plastic bag or bowl, combine the chicken, lemon juice, garlic, and spices until the chicken is fully loaded. Make immediately or marinate 1-2 hours or overnight. Heat a large heavy duty skillet to medium-high heat for at least 2 minute. Pour 1 teaspoon olive oil to the pan. Cook the chicken uncovered for 8-10 minutes per side or until the center is fully cooked. Rest for 5 minutes then cut and serve.
3. To make the jalapeno yogurt sauce:Place all the ingredients in a blender or food process and blend for 1 minute or until fully combined.
4. To assemble: Combine all the ingredients for the salad in a medium bowl. Assemble the shawarma bowls by place about 1/2 cup cooked rice in the bottom of two medium serving bowls. Top with sliced shawarma chicken, salad, hummus, jalapeno sauce, feta cheese, and drizzle with tahini sauce. Serve immediately.

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