A Change of Pace
I’ve been on a big Finn Tonry kick, and this recipe is a play on his spiced chicken rice bowls. It’s a nice change of pace from all the gochujang and Tex-Mex flavors I’ve been making lately.
These bowls also fall right in line with my latest project, meals with over 40g of protein and fewer than 500 calories.
Each serving weighs nearly one pound and only has 495 calories. And that’s with potatoes AND rice. C’mon!
Everything comes together in about an hour. There are several different components so I made sure to double up on the protein so you can use this as a meal prep option. All the components store and reheat really well.
Ground Chicken Shawarma Bowls
Spiced ground chicken crumbles with lemony Greek yogurt, rice, and roasted zucchini, peppers, and baby potatoes.
Ingredients
For the Chicken
- 1 Tablespoon Olive Oil
- 2 pounds Ground Chicken Breast
- 2 Tablespoons Paprika
- 2 Tablespoons Ground Cumin
- 2 Tablespoons Ground Coriander
- 2 Tablespoons Harissa Paste
- 1 teaspoon Kosher Salt
- 4 Frozen Crushed Garlic Cubes, or 4 cloves fresh
- ½ cup Water
For the Veggies
- 24 oz Yellow Baby Potatoes, quartered
- 3 Red Bell Peppers, medium diced
- 2 medium (16 oz total) Zucchini, medium diced
- 1 Tablespoon Olive Oil
- 2-3 pinches Salt and Pepper
For Serving
- 2 cups Nonfat Greek Yogurt
- 1 small Lemon, zest and juice
- 1-2 handfuls Fresh Parsley or Herbs, chopped
- 1-2 teaspoons Chili Flakes
- 2-3 Mini Seedless Cucumbers, diced (optional)
- 3 cups Steamed Rice, jasmine or basmati (optional)
Instructions
- Roast the veggies. Toss the veggies in 1 tablespoon of olive oil and season with salt and pepper. Air fry for 30-40 minutes at 400ºF, shaking every 6-8 minutes. Or bake on a parchment lined sheet pan for 25-35 minutes at 450ºF. The potatoes should be fork tender and all the veggies should be nicely browned. (If you're roasting in the oven, you may need a bit more olive oil.)
- Prepare the chicken. Heat a large nonstick pan over medium-high heat with 1 tablespoon of olive oil. Once hot, add the chicken and cook on one side until golden brown, about 3-4 minutes. Break the chicken apart and fully cook. Add the remaining ingredients and stir everything together. Bring to a simmer then reduce the heat to low. Keep warm until the veggies are ready to serve. (Add a bit more water if needed.)
- Serve the chicken and veggies with the yogurt (stir in lemon zest/juice, herbs, and chili flakes) and optional steamed rice and cucumber. For 6 bowls and the nutrition info listed here, each bowl gets about 140g of roasted veggies, 165g of chicken, 1/3 cup or 80g of yogurt, and 1/2 cup or 70g of steamed rice.
Nutrition
Serving: 1 bowl, Calories: 495kcal, Carbohydrates: 55g, Protein: 48g, Fat: 10g, Fiber: 6g
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