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

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

55 minVoor 6Nutri-Score C€€
van @cookwithauds22 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

6 personen
  • chicken thighs (boneless, skinless)Vlees900 g
  • plain Greek yogurtZuivel360 ml
  • tomato pasteVoorraadkast30 ml
  • lemon (juiced)Groente en fruit1 stuk
  • garlic (minced)Groente en fruit9 stukken
  • smoked paprika (1 tbsp for the marinade, 2 tsps for the chickpeas)Kruiden en specerijen3 stukken
  • oregano (dried)Kruiden en specerijen3 stukken
  • cumin (ground)Kruiden en specerijen2,5 stukken
  • cinnamon (ground)Kruiden en specerijen0,5 stukken
  • onion powderKruiden en specerijen6 stukken
  • saltKruiden en specerijen4,5 stukken
  • black pepperKruiden en specerijen4 stukken
  • garlic powderKruiden en specerijen2 stukken
  • chickpeas (canned, drained and rinsed)Voorraadkast440 g
  • parsley (chopped)Groente en fruit15 g
  • green onions (sliced)Groente en fruit1 stuk
  • cucumber (diced)Groente en fruit1 stuk
  • feta (crumbled)Zuivel140 g
  • jasmine rice (cooked)Granen400 g
  • butterZuivel45 g
  • dill (chopped)Groente en fruit10 g
  • garlic naan breadBakkerij4 stukken

per portie

Voedingswaarden

578kcal

Koolhydraten
57 g
Eiwitten
39 g
Vetten
22 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Bakplaat
  • Mengkom
  • Steelpan

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 5
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