Pantry Aide
Back to recipes

Chicken Shawarma Bowl with Cauliflower and Cucumber Yogurt

By realdavisduo • Added about 1 month ago • Updated about 1 month ago
Easy Dinner Prep: 10 mins Cook: 15 mins Total: 25 mins Serves 4

Ingredients (for 4 servings)

  • 1.5 lb Chicken Breast
  • 1.0 tbsp Olive Oil
  • 1.5 tsp Ground Cumin
  • 1.0 tsp Smoked Paprika
  • 0.5 tsp Turmeric
  • 0.5 tsp Garlic Powder
  • 0.5 tsp Onion Powder
  • 0.5 tsp Salt
  • 0.25 tsp Black Pepper
  • 1.0 whole Head Of Cauliflower
  • 1.0 cup Plain Greek Yogurt
  • 1.0 whole Cucumber
  • 1.0 clove Garlic
  • 1.0 tbsp Lemon Juice
  • 2.0 cup Baby Spinach
  • 1.0 tbsp Fresh Mint
Note: Items with are common pantry items.

Instructions


1. Slice chicken breast into thin strips. In a bowl, combine olive oil, cumin, smoked paprika, turmeric, garlic powder, onion powder, salt, and pepper. Toss chicken in spice mixture.

2. Cut cauliflower into small florets. Microwave with a splash of water for 5-6 minutes until tender, or steam on stovetop.

3. While cauliflower cooks, heat a large skillet over medium-high heat. Cook seasoned chicken strips 4-5 minutes per side until cooked through and slightly charred.

4. For the cucumber yogurt sauce: finely dice the cucumber. Mince the garlic clove. Combine Greek yogurt, diced cucumber, minced garlic, and lemon juice. Season with salt and stir well.

5. Chop mint leaves.

6. To assemble bowls: add a base of baby spinach and cauliflower florets, top with sliced chicken, and drizzle generously with cucumber yogurt sauce.

7. Garnish with fresh mint and serve immediately.

Nutrition Estimates (*estimated per serving)

308.0
Calories
56.8g
Protein
2.9g
Carbs
6.4g
Fat
1.1g
Fiber
1.2g
Sugar
Nutrition information is estimated based on ingredient data and will vary depending on preparation methods, portion size, and specific brands used.

Tags

pantryaided

Ratings

0/5 (0 ratings)

Are you sure?