Skip to content
Menu
Sheet Pan Chicken Shawarma Bowls with Cucumber Chickpea Salad & Dill Rice
Plat

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

55 minPour 6Nutri-Score C€€
par @cookwithauds22 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

6 personnes
  • chicken thighs (boneless, skinless)Viandes900 g
  • plain Greek yogurtProduits laitiers360 ml
  • tomato pasteÉpicerie30 ml
  • lemon (juiced)Fruits et légumes1 morceau
  • garlic (minced)Fruits et légumes9 morceaux
  • smoked paprika (1 tbsp for the marinade, 2 tsps for the chickpeas)Épices3 morceaux
  • oregano (dried)Épices3 morceaux
  • cumin (ground)Épices2,5 morceaux
  • cinnamon (ground)Épices0,5 morceaux
  • onion powderÉpices6 morceaux
  • saltÉpices4,5 morceaux
  • black pepperÉpices4 morceaux
  • garlic powderÉpices2 morceaux
  • chickpeas (canned, drained and rinsed)Épicerie440 g
  • parsley (chopped)Fruits et légumes15 g
  • green onions (sliced)Fruits et légumes1 morceau
  • cucumber (diced)Fruits et légumes1 morceau
  • feta (crumbled)Produits laitiers140 g
  • jasmine rice (cooked)Céréales400 g
  • butterProduits laitiers45 g
  • dill (chopped)Fruits et légumes10 g
  • garlic naan breadBoulangerie4 morceaux

par portion

Nutrition

578kcal

Glucides
57 g
Protéines
39 g
Lipides
22 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Plaque de cuisson
  • Saladier
  • Casserole

pas à pas

Préparation

  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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 5
Obtenir Mezze