Chicken Shawarma, Veggie and Rice Bowls with Tahini Dressing
If you’re looking to spice up your weekly meals with some Mediterranean flare, Chicken Shawarma Veggie and Rice Bowls with Tahini Dressing are perfect for you! This is a recipe everyone will love and crave. Chicken Shawarma Bowls are an easy dinner that is great for your next family meal or perfect for entertaining. Try this for a Sunday dinner and use the leftovers to make easy lunches throughout the week.
The Recipe
Roasted Chicken Shawarma, Veggie and Rice Bowls
Marinated chicken, roasted on a sheet pan with sliced onions. Served with roasted cauliflower, rice, cherry tomatoes, cucumbers, green peppers, Vigeo Gardens romaine medley, Vigeo Gardens broccoli and kale microgreens, and topped with tahini dressing.
prep time: 30 minutes
cook time: 35 minutes
servings: 6
Ingredients
Chicken
2 pounds boneless skinless chicken thighs
1 teaspoon salt
1 1/2 teaspoon black pepper
1 teaspoon seven spice
1 tablespoon chicken shawarma spice
1 teaspoon garlic powder
1/2 cup extra virgin olive oil
1/2 cup apple cider vinegar
1/3 cup balsamic vinegar
1 lemon, juiced
1 large honey sweet onion peeled and sliced thin
The Veggies, Rice and Roasted Cauliflower
1 green pepper diced
1 cup cherry tomatoes, halved
4 English cucumbers, sliced thin
1 container Vigeo Gardens romaine medley
1 cup Vigeo Gardens broccoli & kale microgreens
1 cup pomegranate seeds
1/4 cup of fresh mint, chopped
1/4 cup of fresh parsley, chopped
1 large head of cauliflower, cut into florets
1 tablespoon extra virgin olive oil
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic
2 cups of steamed rice, for serving
Tahini Dressing
1/4 cup smooth tahini
4 tablespoons water, more if needed
2 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
1 teaspoon toasted sesame oil
1 tablespoon maple syrup
1 small clove of garlic, grated
1/4 teaspoon salt
US Customary- Metric
Instructions
Score your chicken thighs, three times across, so the marinade can penetrate through the thighs. In a large gallon ziplock container, mix all of your marinade ingredients, leaving the onion out. Add your chicken to the ziplock bag, and massage the chicken until the marinade is fully combined. Marinate chicken for 2 hours or overnight.
Once the chicken is done marinating, preheat your oven to 425 degrees. While the oven is preheating, take the chicken out of the fridge so it helps bake evenly, and start prepping your onion. Peel and thinly slice your onion. Line a baking sheet with aluminum foil. Lay your onion slices in a single layer on the baking sheet, drizzle on a tablespoon of olive oil, and a teaspoon of salt. Mix the onions, oil, and salt together, then place onions in the oven while it’s preheating.
Cut your cauliflower into florets. Line a baking sheet with aluminum foil. Place florets onto the lined baking sheet, top with olive oil, salt, pepper and garlic powder. Mix well, and place into the oven for 30 minutes, flipping halfway through.
Take onions out of the oven. Using tongs, take the chicken out of the marinade and place on top of your onions. Discard the rest of the marinade. Place chicken and onions back into the oven and cook for 30 minutes. Once done cooking, take out of the oven and slice the chicken so it can soak up all of the sheet pan goodness.
While the chicken is baking, cook your rice and prep your cucumbers, green pepper, cherry tomatoes, pomegranate seeds, mint, and parsley.
For the dressing, put tahini, water, maple syrup, lemon juice, salt, garlic, and toasted sesame oil in a blender, and blend until smooth.
If your mixture is too thick, add more water, 1/2 tablespoon at a time, until it’s a drizzleable consistency.
Now it’s time to assemble your bowls! Rice on the bottom, Vigeo Gardens romaine medley, chicken and onions, roasted cauliflower, tomato, cucumber, green pepper, pomegranate seeds, mint, parsley, Vigeo broccoli and kale microgreens, and drizzle with tahini dressing. EAT!