Chicken Shawarma Bowl with Feta and Mint

Chicken Shawarma Bowl with Feta and Mint

Ready in 35 minutes • Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, November 11, 2018.
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For a deeper flavour, you can marinate the chicken in shawarma spice for a couple of hours (or overnight)

Ingredients

DRESSING

  • 150g yoghurt
  • 1 clove garlic, minced
  • 1 tsp vinegar

SALAD

  • 1 capsicum, diced 1cm
  • ½ bag baby kale
  • ½ telegraph cucumber, diced 1cm
  • 2 tomatoes, cut into small wedges
  • 1 orange, peeled and flesh diced 1cm

CHICKEN

  • 1 pack lean chicken breasts
  • 1 pack shawarma spice
  • 1 can chickpeas, drained and rinsed

TO SERVE

  • 50g feta cheese, crumbled
  • ½ bunch mint, chopped

Steps

  1. Prep dressing. In a large bowl, mix all dressing ingredients with a pinch of salt.
  2. Prep salad veggies. Add all salad ingredients to bowl with dressing.
  3. . Prep chicken. Pat chicken dry and cut into steaks. Place your hand on top of chicken and slice through horizontally.
  4. Cook chicken. Heat 2 tsp oil in a large fry-pan on medium heat. Rub chicken with shawarma spice and season. Cook chicken for 3-5 minutes each side (depending on thickness), or until cooked through. Rest, covered and reserve pan.
  5. Heat chickpeas. Add drained chickpeas to reserved pan with a pinch of salt. Cook on medium-high heat for about 2 minutes, until warmed through. Add to bowl with salad, toss well to combine and season.
  6. Thinly slice chicken, reserving any resting juices.
  7. Prep garnishes.
  8. Serve salad topped with chicken, resting juices, feta cheese and mint.

Nutritional Information

Energy 1487 kj
355 kcal
Protein 41.8g
Carbohydrate 24.3g
Fat 10.3g