Roasted Vegetable and Chicken Shawarma Bowl

with Hummus

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low-carb
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low-carb
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Instructions

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1 Prep chicken

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

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2 Marinate chicken

Juice the lemon over the chicken and add the oil, soy sauce, 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).

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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.

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4 Add chicken

After 15 min, place the marinated chicken on top of the roasted vegetables and roast for 10–15 min further or until the chicken is cooked through and the vegetables are tender. Meanwhile, wash and slice the cucumber. Portion the feta into 2/3/4 pieces. Chop the parsley

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5 Serve

Once the vegetables are tender, sprinkle them with the parsley. Divide the hummuschicken, vegetables, feta and cucumber among bowls. 

Tips for fussy eaters

Separate a batch of chicken and keep the spices mild. Serve with Arabic flat bread or rice.

Pro tip

Time permitting, marinate the chicken for up to 24 hours in advance.

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

Cooking Time: 40 min

Cals 698 · Prot 57 · Carbs 36 · Fat 35

Gluten-Free

Ingredients

Number of people

Shawarma

Chicken breast 400 Grams
Lemon 1 Piece
Olive oil 1 Tbsp
Soy sauce 10 ML
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 bell pepper 1 Piece
Zucchini small 2 Pieces
Olive oil 2 Tbsp
Salt 1 Tsp
Black pepper 1 Tsp

Sides

Cucumber 1 Piece
Feta cheese 50 Grams
Fresh parsley 15 Grams
Hummus 200 Grams

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

Cooking Time: 40 min

Cals 698 · Prot 57 · Carbs 36 · Fat 35

Gluten-Free

Instructions

photo

1 Prep chicken

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

photo

2 Marinate chicken

Juice the lemon over the chicken and add the oil, soy sauce, 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).

photo

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.

photo

4 Add chicken

After 15 min, place the marinated chicken on top of the roasted vegetables and roast for 10–15 min further or until the chicken is cooked through and the vegetables are tender. Meanwhile, wash and slice the cucumber. Portion the feta into 2/3/4 pieces. Chop the parsley

photo

5 Serve

Once the vegetables are tender, sprinkle them with the parsley. Divide the hummuschicken, vegetables, feta and cucumber among bowls. 

Tips for fussy eaters

Separate a batch of chicken and keep the spices mild. Serve with Arabic flat bread or rice.

Pro tip

Time permitting, marinate the chicken for up to 24 hours in advance.

Ingredients

Number of people

Shawarma

Chicken breast 400 Grams
Lemon 1 Piece
Olive oil 1 Tbsp
Soy sauce 10 ML
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 bell pepper 1 Piece
Zucchini small 2 Pieces
Olive oil 2 Tbsp
Salt 1 Tsp
Black pepper 1 Tsp

Sides

Cucumber 1 Piece
Feta cheese 50 Grams
Fresh parsley 15 Grams
Hummus 200 Grams
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