Roasted Vegetable and Chicken Shawarma Bowl

Name: Roasted Vegetable and Chicken Shawarma Bowl with Hummus
Total time: 40 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Chicken breast; 1 Pieces of Lemon; 10 ML of Soy sauce; 1 Tbsp of Olive oil; 2 Grams of Paprika powder; 2 Grams of Cumin powder; 2 Grams of Coriander powder; 2 Grams of Chipotle powder; 2 Pieces of Dried bay leaves; 1 Pieces of Red onion; 2 Pieces of Carrot; 1 Pieces of Red pepper; 2 Pieces of Small zucchini; 2 Tbsp of Olive oil; 1 Tsp of Salt; 1 Tsp of Black pepper; 1 Pieces of Cucumber; 50 Grams of Feta cheese; 15 Grams of Fresh parsley; 200 Grams of Hummus

with Hummus

This tasty low-carb bowl is loaded with well-spiced shawarma chicken and roasted vegetables.

178 Reviews

Cals 746 · Prot 63 · Carbs 55 · Fat 32

Low Carb

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.

178 Reviews

Cals 746 · Prot 63 · Carbs 55 · Fat 32

Low Carb

Ingredients

Shawarma

Chicken breast

400 Grams

Lemon

1 Piece

Soy sauce 9*10*11*

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, *10 Wheat, *11 Gluten, *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.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3121 / 746
Fats (g)	32.1
of which saturated (g)	5
Carbohydrates (g)	55
of which sugars (g)	19.8
Fibers (g)	17.5
Proteins (g)	63.3
Salt (g)	4.5

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

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

Instructions

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.

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).

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.

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.

5 Prep garnish

Meanwhile, wash and slice the cucumber. Portion the feta into 2 pieces. Chop the parsley.

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.

More recipes like this