The flavours of these Chicken Shawarma Bowls from Fraîche Table pack a punch: aromatic spices, creamy garlic sauce, and tangy pickled red onions come together for one of our most popular recipes. Read on for what makes this the perfect weeknight meal!
Photo Credt: Fraîche Table
Making a dinner that’s both delicious and quick to prepare can be a tough balance, and that’s exactly why a meal plan is a game-changer. One of the best ways to save time on a busy week night without sacrificing flavour is through marinating. Whisking up a quick marinade the night before and letting your protein soak in all those delicious flavours overnight makes for a drool-worthy meal that comes together in no time.
Our favourite marinades are a mixture of oil, acid (like lemon juice or vinegar), herbs and/orspices, and of course, salt and pepper. The acid helps to tenderize while seasonings infuse flavour and oil prevents drying out in the cooking process. And the flavour combinations are endless!
While these Chicken Shawarma Bowls can be made all at once, marinating the chicken overnight brings the dish to the next level. If you really like to prep-ahead, or want to make extras for a future meal, freeze the chicken breast in the marinade and simply place in the fridge to thaw the night before you’ll be preparing it for dinner.
For more crave-worthy dinner recipes and time-saving cooking tricks, the Fraîche Table meal plan has you covered. Each week we include prep-ahead instructions for simple tasks like marinating, so you’re never left feeling overwhelmed at dinner time and you get to enjoy adelicious meal with minimal effort.
Photo Credt: Fraîche Table
Chicken Shawarma Bowl
Makes 2 servings
Total time: 30 minutes
If you have any bigger appetites you’re cooking for, you can roast a can of chickpeas to go along with this dinner, just use the same spice mixture and roast at 425 F for 20 minutes. This Garlic Sauce is one of our favourites, it uses plain Greek yogurt and comes together so easy!
Plant-based option: Substitute chicken with chickpeas, and use vegan yogurt and mayonnaise.
Lower-carb option: Omit the rice and make this a salad.
Ingredients
1/2 cup rice, uncooked
For the Chicken:
2 boneless skinless chicken breasts, cut into 1/2" pieces
1 tablespoon olive oil
1/2 lemon, juiced
1/2 teaspoon turmeric
1/4 teaspoon cinnamon
2 teaspoons cumin
2 teaspoons paprika
2 garlic cloves, minced
Pinch of salt
For the Garlic Sauce:
1/4 cup plain Greek yogurt
1/2 tablespoon mayonnaise
1/2 lemon, juiced
1 garlic clove, minced
Pinch of salt
For the Bowls:
Pickled red onions (buy or make your own)
1/2 long English cucumber, cut into 1/2 moons
1 tomato, diced
Parsley, chopped
Instructions
1. Marinate the chicken in the oil, lemon juice, spices and garlic, one hour or overnight.
2. Cook the rice according to package instructions.
3. Heat a large frying pan over medium high heat. When the pan is hot, add the chicken with the marinade and sear for 5-7 minutes until the chicken is golden and cooked through.
4. While the chicken is cooking, mix together the garlic sauce and prepare your toppings.
5. Assemble your bowls with the cooked rice, chicken, pickled red onions, cucumber, and tomato. Drizzle the garlic sauce over top and garnish with parsley.
