Chicken Shawarma Bowls

Ingredients

• Chicken thigh

  Broilers or fryers, meat only, raw

  600g

• Lemon juice

  Raw

  2 lemon yields or 94g

• Olive oil

  Salad or cooking

  ¼ cup or 54g

• Garlic

  Raw

  6 cloves, minced or 18g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  2 tsp or 4g

• Cumin

  Spices, cumin seed

  2 tsp, ground or 6g

• Paprika

  Spices

  2 tsp or 4g

• Turmeric

  Spices, ground

  ½ tsp or 1g

• Cinnamon

  Spices, ground

  0.02 tbsp or 0.2g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Red Onion

  Whole Foods Market

  2 medium raw or 220g

• Hummus

  Commercial

  ½ cup or 123g

• Cucumber

  Peeled, raw

  1 medium or 201g

• Cherry tomatoes

  Red, ripe, raw, year round average

  2 cup cherry tomatoes or 298g

• Parsley

  Raw

  4 tbsp or 15g

• Feta cheese

  4 oz or 113g

• Greek yogurt

  Plain, whole fat

  1 cup or 240g

• Garlic

  Raw

  2 cloves, minced or 6g

• Cucumber

  Peeled, raw

  1 small or 158g

• Dill weed

  Spices, dried

  ½ tsp or 0.5g

• Lemon juice

  Raw

  3 tsp or 15g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Mix the shawarma marinade ingredients together and marinate the thighs for at least one hour or overnight.
2. Cook the jasmine rice according to package instructions. Make the tzatziki sauce by combining all the ingredients in a bowl.
3. When ready to cook the chicken, preheat oven to 425 degrees F. Grease a baking pan, remove the chicken from the marinade and place the chicken thighs and chopped red onion on the pan.
4. Bake for 30-40 minutes or until baked through. Allow the chicken to rest for a few minutes before slicing thinly.
5. NOTE: If using Air-Fryer, Preheat the air fryer to 380 degrees F. Place chicken thighs & red onion in a single layer in the air fryer basket and set the cook time for 12 minutes. Turn chicken thighs over and cook for another 6 minutes or crispy and golden brown. The internal temperature of the chicken, in the thickest part, should be 165 degrees F.
6. To serve, add a scoop of cooked rice to the bottom of your bowl. Top with chopped chicken and red onion, a few cucumbers and tomatoes, and a scoop of tzatziki sauce and hummus. Top with fresh chopped parsley, feta cheese, a little crushed red pepper, if desired.