15 Minute Chicken Shawarma Bowls
Created by breezermom on January 30, 2021
- Servings: 4
- Prep Time: 30m
- Cook Time: 25m
- Recipe #36380
Ingredients
- 12 ounces cooked chicken breast (rotisserie breast, shredded, about 3 cups)
- 2 teaspoon olive oil
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon cumin, divided
- 1/8 teaspoon paprika
- 1/2 cup Greek yogurt (plain, I use full fat, but you can use 2 %)
- 1 tablespoon fresh lemon juice
- 1 tablespoon tahini
- 1 teaspoon minced garlic
- 1 package (8.5 ounce) cooked farro
- 2 cups chopped cucumber (English)
- 1 can (15 ounce) garbanzo beans (unsalted chickpeas, rinsed and drained)
- 2 cups tomatoes (halved cherry tomatoes)
- 2 tablespoons chopped fresh parsley
- 1/4 teaspoon black pepper
How to Make
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Step 1: Start cooking the farro while prepping!
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Step 2: Place the chicken and the oil in a large bowl; toss to coat.
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Step 3: Combine 1/2 teaspoon salt, 1/4 teaspoon cumin, and paprika in a bowl. Add the spice mixture to the chicken mixture; toss to coat.
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Step 4: Combine the remaining 1/4 teaspoon salt, remaining 1/4 teaspoon cumin, yogurt, lemon juice, tahini, and garlic in a small bowl. Set aside.
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Step 5: Heat the farro according to the package directions. Place 1/2 cup farro in each of the 4 bowls.
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Step 6: Top each serving with about 3/4 cup chicken mixture, 1/2 cup cucumber, 1/2 cup tomatoes, 1/3 cup chickpeas, and 2/1/2 tablespoons Greek yogurt mixture. Top with parsley and black pepper.
Nutritional Facts
- Serving Size: 1 (427.9 g)
- Calories 349.5
- Total Fat - 19.8 g
- Saturated Fat - 7.1 g
- Cholesterol - 248 mg
- Sodium - 1205.1 mg
- Total Carbohydrate - 15.5 g
- Dietary Fiber - 4.8 g
- Sugars - 8.1 g
- Protein - 28.6 g
- Calcium - 115.8 mg
- Iron - 5.3 mg
- Vitamin C - 32.7 mg
- Thiamin - 0.3 mg