Chicken Shawarma F.e.a.s.t. Bowl

• total time: 2 hours

Ingredients

This delicious rice bowl recipe hits so many of the nutrition pillars I strive for: F.E.A.S.T. (Covered in previous video)

F is for Fiber

E is for Essential fats

A is for Antioxidants

S is for Strength (Protein)

T is for Thrive (probiotics)

GOLDEN RICE

2 cup basmati rice (3 cup water)

1 cinnamon stick

2 bay leaves

1 tsp turmeric

2 tbsp olive oil

wash rice, add oil, turmeric mix well. Add water, then add cinnamon stick and bay leaves into water.

Start

TANGY TAHINI YOGURT DRESSING

3 tbsp tahini

1 cup greek yogurt

juice of 1/4 lemon

1-2 cloves garlic (whole)

3 tbsp olive oil

Saute garlic in olive oil to infuse the oil, remove afterwards. The sauce will be applied using a squirt bottle, so no chunks/minced garlic or lemon zest, otherwise it may get stuck in the nozzle

PICKLED RED CABBAGE

About 1/4 red cabbage (sliced)

1 cup water

1 cup white vinegar

1 tsp salt

1 tsp maple syrup*

Directions

Combine pickling liquid and bring to a boil. Pour over thinly sliced red cabbage

SHAWARMA SPICE BLEND:

1 tablespoon cumin

1 tablespoon paprika

1 tablespoon garlic powder

1 teaspoon ground black pepper

1 teaspoon ground coriander

1 teaspoon turmeric

1 teaspoon dried oregano

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ground nutmeg

CHICKEN

10 boneless/skinless chicken thighs

1 cup whole fat yogurt

2-3 tbsp extra virgin olive oil

2-3 tbsp of shawarma spice blend

1.5 tsp salt (diamond crystal kosher salt - this is 53% less salty than table salt)

Combine everything in a bowl, and marinade for at least 2 hours. Grill till cooked through

Serve chicken on rice with:

sliced tomatoes (diced)

cucumbers (diced)

red onion (diced)

parsley (chopped)

pickled cabbage

tangy tahini yogurt dressing