Chicken Shawarma Bowls

Ingredients

• 600.0 g Chicken, thigh, boneless, skinless, raw
• 2.0 15ml Vegetable oil, olive
• 2.0 15ml Spices, cumin seed
• 2.0 15ml Spices, paprika
• 1.0 tsp Spices, coriander seed
• 0.5 15ml Spices, cinnamon, ground
• 4.0 clove Garlic, raw
• 48.0 g Lemon juice, raw
• 150.0 g Lettuce, cos or romaine, raw
• 150.0 g Cucumber, raw
• 150.0 g Tomatoes, red, ripe, raw, year round average
• 40.0 g Onions, red, raw
• 120.0 g Hummus, homemade
• 120.0 g Yogurt, Greek, plain, nonfat
• 20.0 g Seeds, pumpkin seeds (pepitas), raw

Instructions

1. Oven to 425F. Toss chicken with oil, spices, garlic, lemon. Ten minutes marinating while the oven heats is enough.

2. Spread on a sheet pan. Roast 25 minutes until browned at the edges.

3. For a vegetarian version, roast a drained can of chickpeas tossed in the same spices on a separate pan, 20 minutes until crisp.

4. Slice the chicken. Build bowls: salad base, cucumber, tomato, onion, then protein. Hummus and garlic yogurt over the top, pumpkin seeds last.