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Sheet Pan Chicken Shawarma Bowls with Cucumber Chickpea Salad & Dill Rice
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Sheet Pan Chicken Shawarma Bowls with Cucumber Chickpea Salad & Dill Rice

55 minPara 6Nutri-Score C€€
de @cookwithauds22 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

6 personas
  • chicken thighs (boneless, skinless)Carne900 g
  • plain Greek yogurtLácteos360 ml
  • tomato pasteDespensa30 ml
  • lemon (juiced)Frutas y verduras1 pieza
  • garlic (minced)Frutas y verduras9 piezas
  • smoked paprika (1 tbsp for the marinade, 2 tsps for the chickpeas)Especias3 piezas
  • oregano (dried)Especias3 piezas
  • cumin (ground)Especias2,5 piezas
  • cinnamon (ground)Especias0,5 piezas
  • onion powderEspecias6 piezas
  • saltEspecias4,5 piezas
  • black pepperEspecias4 piezas
  • garlic powderEspecias2 piezas
  • chickpeas (canned, drained and rinsed)Despensa440 g
  • parsley (chopped)Frutas y verduras15 g
  • green onions (sliced)Frutas y verduras1 pieza
  • cucumber (diced)Frutas y verduras1 pieza
  • feta (crumbled)Lácteos140 g
  • jasmine rice (cooked)Cereales400 g
  • butterLácteos45 g
  • dill (chopped)Frutas y verduras10 g
  • garlic naan breadPanadería4 piezas

por ración

Nutrición

578kcal

Carbohidratos
57 g
Proteínas
39 g
Grasas
22 g
Adaptar utensilios

lo que usará

Utensilios

  • Bandeja de horno
  • Bol
  • Cazo

paso a paso

Preparación

  1. Marinate the chicken

    • In a bowl, whisk the Greek yogurt, tomato paste, lemon juice, garlic, smoked paprika, oregano, cumin, cinnamon, onion powder, salt and black pepper.
    • Add the chicken thighs and coat well in the marinade.
    • Cover and refrigerate.
    Paso 1

  2. Roast the chicken and chickpeas

    • Preheat the oven to 200 °C.
    • Spread the marinated chicken on a sheet pan and roast.
    • Toss the chickpeas with smoked paprika and garlic powder, then add to the pan and roast until the chicken is cooked through.
    Paso 2

  3. Make the cucumber chickpea salad

    • In a bowl, combine the roasted chickpeas, diced cucumber, parsley, green onions and crumbled feta.
    • Toss with a little of the remaining yogurt dressing until creamy.
    Paso 3

  4. Cook the dill rice

    • Melt the butter in a saucepan.
    • Add the cooked jasmine rice and chopped dill and stir until buttery and heated through.
    Paso 4

  5. Assemble the bowls

    • Slice the roasted chicken.
    • Divide the dill rice between bowls and top with the chicken and the cucumber chickpea salad.
    • Serve with warm garlic naan.
    Paso 5
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