Roasted Vegetable and Chicken Shawarma Bowl

with Hummus
This tasty low-carb bowl is loaded with well-spiced shawarma chicken and roasted vegetables.
770 Reviews
Cals 754 · Prot 64 · Carbs 55 · Fat 33
Low-Carb
Try Hello Chef Now
40 min
Roasted Vegetable and Chicken Shawarma Bowl with Hummus
This tasty low-carb bowl is loaded with well-spiced shawarma chicken and roasted vegetables.
770 Reviews
Cals 754 · Prot 64 · Carbs 55 · Fat 33
Low-Carb
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Shawarma
Chicken breast
400 Grams
Lemon
1 Piece
Soy sauce 9*
10 ML
Olive oil
1 Tbsp
Paprika powder
2 Grams
Cumin powder
2 Grams
Coriander powder
2 Grams
Chipotle powder
2 Grams
Dried bay leaves
2 Pieces
Vegetables
Red onion
1 Piece
Carrot
2 Pieces
Red pepper
1 Piece
Small zucchini
2 Pieces
Olive oil
2 Tbsp
Salt
1 Tsp
Black pepper
0.5 Tsp
Sides
Cucumber
1 Piece
Feta cheese 4*
50 Grams
Fresh parsley
15 Grams
Hummus 3*
200 Grams

Allergens

*9 Soya, *4 Milk, *3 Sesame Seeds
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep chicken

1 Prep chicken

Preheat the oven to 220°C/200°C fan. Slice the chicken breasts into strips and place it in a bowl. Wash and dry the lemon.
Marinate chicken

2 Marinate chicken

Juice half the lemon over the chicken and add the soy sauce, oil, paprika, cumin, coriander and chipotle (spicy!). Crumble the bay leaf into the bowl and mix. Set aside to marinate for at least 10 min (or up to 24 hours in the fridge, covered).
Prep vegetables

3 Prep vegetables

Peel and slice the onion into wedges. Peel and slice the carrots into disks. Chop the bell pepper and zucchini into chunks. Add the onion, carrots, peppers and zucchini to a large baking tray. Drizzle with olive oil, season with salt and pepper and roast for 15 min. Reserve cutting board.
Fry chicken

4 Fry chicken

Meanwhile on a large pan over medium high heat, drizzle olive oil and fry chicken. Cook for 4-5 min. on each side and reserve in the same pan.
Prep garnish

5 Prep garnish

Meanwhile, wash and slice the cucumber. Portion the feta into 2/3/4 pieces. Chop the parsley.
Serve

6 Serve

Once the vegetables are tender, sprinkle them with the chopped parsley. Divide the hummus, chicken, onion, carrots, bell pepper, zucchini, feta and cucumber among bowls. Squeeze remaining half lemon over each bowl.
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