This Middle Eastern-inspired bowl is all about big flavour with minimal effort! Succulent cumin chicken fillets, DIY cannellini bean hummus, greek-style salad and light tzatziki. What more could your tastebuds ask for?
Chicken Shawarma Bowl
Chicken Shawarma Bowl
with a cannellini bean hummus, tzatziki & feta
Hands on Time: 15 - 30 minutes
Overall Time: 25 - 45 minutes
Ingredients:
- Cannellini Beans
- Chicken
- Cucumber
- Danish-style Feta
- Free-range Chicken Mini Fillets
- Garlic Clove
- Garlic Cloves
- Green Leaves
- Ground Cumin
- Lemon Juice
- Red Onion
- Tahini
- Tomato
- Tomatoes
- Tzatziki
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Blender
MARINADE & HUMMUS
In a bowl, add ½ the cumin, a drizzle of oil, and seasoning. Mix until fully combined. Add the Chicken mini fillets. Toss until fully coated, and set aside to marinate. In a blender, add the drained cannellini beans, the tahini, ½ the lemon juice, the remaining cumin, the grated garlic (to taste), and a drizzle of olive oil. Pulse until smooth. Season to taste.
FRESH SALAD IN A FLASH
In a bowl, combine the Cucumber half-moons, the diced tomato, the sliced onion, the remaining lemon juice, a drizzle of oil, and seasoning.
SUCCULENT CUMIN Chicken
Place a nonstick pan over a medium heat. When hot, add the marinated Chicken mini fillets and fry for 2-3 minutes per side until golden and cooked through. Remove from the pan on completion and set aside to rest for 3 minutes.
LET’S ROCK ‘N BOWL!
Plate up the shredded green leaves. Top with the greek-style salad and the succulent cumin Chicken fillets. Scatter over the crumbled feta. Dollop with the Tzatziki and serve with the homemade cannellini hummus. Dig in, Chef!
MARINADE & HUMMUS
In a bowl, add ½ the cumin, a drizzle of oil, and seasoning. Mix until fully combined. Add the Chicken mini fillets. Toss until fully coated, and set aside to marinate. In a blender, add the drained cannellini beans, the tahini, ½ the lemon juice, the remaining cumin, the grated garlic (to taste), and a drizzle of olive oil. Pulse until smooth. Season to taste.
FRESH SALAD IN A FLASH
In a bowl, combine the Cucumber half-moons, the diced tomato, the sliced onion, the remaining lemon juice, a drizzle of oil, and seasoning.
SUCCULENT CUMIN Chicken
Place a nonstick pan over a medium heat. When hot, add the marinated Chicken mini fillets and fry for 2-3 minutes per side until golden and cooked through. Remove from the pan on completion and set aside to rest for 3 minutes.
LET’S ROCK ‘N BOWL!
Plate up the shredded green leaves. Top with the greek-style salad and the succulent cumin Chicken fillets. Scatter over the crumbled feta. Dollop with the Tzatziki and serve with the homemade cannellini hummus. Dig in, Chef!
MARINADE & HUMMUS
In a bowl, add ½ the cumin, a drizzle of oil, and seasoning. Mix until fully combined. Add the Chicken mini fillets. Toss until fully coated, and set aside to marinate. In a blender, add the drained cannellini beans, the tahini, ½ the lemon juice, the remaining cumin, the grated garlic (to taste), and a drizzle of olive oil. Pulse until smooth. Season to taste.
FRESH SALAD IN A FLASH
In a bowl, combine the Cucumber half-moons, the diced tomato, the sliced onion, the remaining lemon juice, a drizzle of oil, and seasoning.
SUCCULENT CUMIN Chicken
Place a nonstick pan over a medium heat. When hot, add the marinated Chicken mini fillets and fry for 2-3 minutes per side until golden and cooked through. You may need to do this step in batches. Remove from the pan on completion and set aside to rest for 3 minutes.
LET’S ROCK ‘N BOWL!
Plate up the shredded green leaves. Top with the greek-style salad and the succulent cumin Chicken fillets. Scatter over the crumbled feta. Dollop with the Tzatziki and serve with the homemade cannellini hummus. Dig in, Chef!
MARINADE & HUMMUS
In a bowl, add ½ the cumin, a drizzle of oil, and seasoning. Mix until fully combined. Add the Chicken mini fillets. Toss until fully coated, and set aside to marinate. In a blender, add the drained cannellini beans, the tahini, ½ the lemon juice, the remaining cumin, the grated garlic (to taste), and a drizzle of olive oil. Pulse until smooth. Season to taste.
FRESH SALAD IN A FLASH
In a bowl, combine the Cucumber half-moons, the diced tomato, the sliced onion, the remaining lemon juice, a drizzle of oil, and seasoning.
SUCCULENT CUMIN Chicken
Place a nonstick pan over a medium heat. When hot, add the marinated Chicken mini fillets and fry for 2-3 minutes per side until golden and cooked through. You may need to do this step in batches. Remove from the pan on completion and set aside to rest for 3 minutes.
LET’S ROCK ‘N BOWL!
Plate up the shredded green leaves. Top with the greek-style salad and the succulent cumin Chicken fillets. Scatter over the crumbled feta. Dollop with the Tzatziki and serve with the homemade cannellini hummus. Dig in, Chef!
Frequently Asked Questions
What is the preparation time for Chicken Shawarma Bowl?
The preparation time for Chicken Shawarma Bowl with a cannellini bean hummus, tzatziki & feta is between 15 and 30 minutes.
What is the total time required to make Chicken Shawarma Bowl with a cannellini bean hummus, tzatziki & feta?
The total time required to make Chicken Shawarma Bowl with a cannellini bean hummus, tzatziki & feta is between 25 and 45 minutes.
How many servings does Chicken Shawarma Bowl provide?
4 servings
What are the main ingredients in Chicken Shawarma Bowl?
Cannellini Beans, Chicken, Cucumber, Danish-style Feta, Free-range Chicken Mini Fillets, Garlic Clove, Garlic Cloves, Green Leaves, Ground Cumin, Lemon Juice, Red Onion, Tahini, Tomato, Tomatoes, Tzatziki
What is the nutritional information of Chicken Shawarma Bowl?
Calories: 713, Carbs: 50 grams, Fat: grams, Protein: 28.7 grams, Sugar: 12 grams, Salt: 976 grams
How do I prepare Chicken Shawarma Bowl?
MARINADE & HUMMUS: In a bowl, add ½ the cumin, a drizzle of oil, and seasoning. Mix until fully combined. Add the chicken mini fillets. Toss until fully coated, and set aside to marinate. In a blender, add the drained cannellini beans, the tahini, ½ the lemon juice, the remaining cumin, the grated garlic (to taste), and a drizzle of olive oil. Pulse until smooth. Season to taste. FRESH SALAD IN A FLASH: In a bowl, combine the cucumber half-moons, the diced tomato, the sliced onion, the remaining lemon juice, a drizzle of oil, and seasoning. SUCCULENT CUMIN CHICKEN: Place a nonstick pan over a medium heat. When hot, add the marinated chicken mini fillets and fry for 2-3 minutes per side until golden and cooked through. Remove from the pan on completion and set aside to rest for 3 minutes. LET’S ROCK ‘N BOWL!: Plate up the shredded green leaves. Top with the greek-style salad and the succulent cumin chicken fillets. Scatter over the crumbled feta. Dollop with the tzatziki and serve with the homemade cannellini hummus. Dig in, Chef!
What should be prepared from my kitchen to make Chicken Shawarma Bowl?
Cannellini Beans, Chicken, Cucumber, Danish-style Feta, Free-range Chicken Mini Fillets, Garlic Clove, Garlic Cloves, Green Leaves, Ground Cumin, Lemon Juice, Red Onion, Tahini, Tomato, Tomatoes, Tzatziki
How many calories does Chicken Shawarma Bowl have?
713 calories
How much fat content does Chicken Shawarma Bowl have?
grams
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