Chicken shawarma bowls with chopped salad
Spiced chicken thigh pieces over brown rice and a crunchy chopped salad, drizzled with lemony yoghurt.
- Time35 min + marinating
- LevelEasy
- Costabout £1.95 a head
Ingredients
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Method
- 1
Mix the spices, garlic, half the lemon juice and the olive oil. Coat the chicken and marinate for at least 30 minutes.
- 2
Heat a large frying pan until hot and cook the chicken for 6 minutes each side, until charred and cooked through.
12 min - 3
Rest for 5 minutes, then slice into strips.
- 4
Toss the cucumber, tomato, onion and parsley with a little lemon juice. Stir the rest of the lemon into the yoghurt.
- 5
Divide the rice between bowls, top with chicken and salad and drizzle over the yoghurt.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.