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Chicken shawarma buddha bowl recipe

Chicken shawarma buddha bowl recipe

7 ratings

Created by Caff Rabess

Dietitian Catherine Rabess's buddha bowl is inspired by the flavours of a shawarma, plus it's a source of fibre! The chicken is cooked in the air-fryer to keep it juicy, then topped onto mixed grains with houmous and avocado. It makes a great nutritious lunch or light dinner. See method

  • Serves 4
  • Takes 35 mins, plus marinating
  • 707 calories / serving

Ingredients

For the pickled red onions

  • 120ml apple cider vinegar
  • 1 tbsp light brown soft sugar
  • 1½ tsp flaky sea salt
  • 1 red onion, thinly sliced​

For the chicken shawarma

  • 2 tbsp Greek yogurt
  • 2 tbsp shawarma seasoning
  • ½ lemon, juiced
  • 1 garlic clove, crushed
  • 1 tsp tomato purée
  • 4 chicken breasts
  • olive oil cooking spray

For the buddha bowl

  • 2 x 250g pack Merchant Gourmet Glorious Grains
  • 120g bag mixed leaf salad
  • 200g pot houmous
  • 2 avocados, sliced lengthways
  • 80g pot pomegranate seeds
  • 30g pack fresh flat-leaf parsley, chopped
Source of fibre

Each serving contains

  • Energy

    2960kj
    707kcal     35%

  • Fat

    31g 45%

  • Saturates

    6g 32%

  • Sugars

    7g 7%

  • Salt

    2.5g 41%

of the reference intake
Carbohydrate 53.5g Protein 47.1g Fibre 11.2g

Method

  1. For the pickled onions, whisk the vinegar, sugar and salt together in a jug. Add the sliced onion and stir to coat, then set aside to pickle.
  2. Meanwhile, mix the yogurt, shawarma mix, lemon juice, garlic, and tomato puree in a bowl. Add the chicken and stir well to coat. Leave to marinate in fridge for 30 mins or longer if you have the time.
  3. Heat an air-fryer to 180°C or the oven to gas 5, 190°C, fan 170°C. Coat the air-fryer drawer or a baking tray with olive oil spray, then add the marinated chicken breast, brushing with any leftover marinade from the bowl. Cook in the air-fryer or oven for 25 mins, turning halfway.
  4. Meanwhile, assemble your buddha bowl. Divide the mixed grains, salad leaves, houmous, avocados, pomegranate seeds, 1 tbsp pickled red onions and a sprinkle of parsley between each bowl.
  5. Once the chicken is cooked, slice and divide among the bowls.

See more Chicken recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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