Chicken Shawarma Bowls

Ingredients (raw weights)

• 1800 g chicken thigh, boneless skinless, raw
• 320 g Greek yogurt, plain, whole milk (5%), as sold
• 30 g olive oil, as sold
• 30 g tomato paste, canned
• 36 g salt, dry
• 6.8 g paprika, dry
• 6 g cumin, dry
• 3.8 g coriander, raw
• 9.7 g garlic powder, dry
• 4.6 g black pepper, dry
• 3 g turmeric, dry
• 2.6 g cinnamon, dry
• 2.3 g all spice, dry
• 500 g zucchini, raw
• 750 g bell pepper, raw
• 188 g onion, raw
• 6 g salt, dry
• 320 g Greek yogurt, plain, whole milk (5%), as sold
• 5 g olive oil, as sold
• 45 g lemon juice, as sold
• 14 g garlic, raw
• 0.5 g salt, dry
• 580 g white rice, long grain, dry (uncooked)

Steps

1. Mix chicken thighs with Greek yogurt, olive oil, tomato paste and the shawarma spice blend until coated. Pack tightly into 2 loaf pans, with roughly 2 thighs per layer. Cover and marinate at least 1 hour, ideally 12+ hours. The longer it marinates, the better
2. Preheat oven to 425°F. Uncover loaf pans and bake for 50-60 minutes, or until the center of the chicken reaches at least 175°F
3. While the chicken bakes, cook the rice in a rice cooker
4. Whisk together Greek yogurt, olive oil, the juice and zest of 1 lemon, and grated garlic to make the creamy garlic yogurt sauce. Add salt & pepper to taste.
5. When the chicken is done, carefully pour rendered juices from both pans into a bowl and set aside. Let chicken rest in the pans for 15-30 minutes.
6. Toss veggies with a pinch of salt and a few spoonfuls of the reserved chicken juices. Spread on a sheet pan and roast at 425°F for 20-30 minutes, until tender.
7. Flip cooked chicken onto a cutting board and slice thin. Divide into 8 bowls with rice, roasted veggies, and garlic yogurt sauce
8. After cooking, you’ll have extra rendered juices from the loaf pans. This is liquid gold, and the macros include all of it. I recommend either 1.) mixing all the juices with the cooked rice, or 2.) spooning it over each bowl before adding the sauce!
9. Store frozen, and microwave to reheat