Ground Chicken Shawarma Bowls

About This Recipe

Spiced ground chicken crumbles with lemony Greek yogurt, rice, and roasted zucchini, peppers, and baby potatoes.

Ingredients

• 1 Tablespoon Olive Oil
• 2 pounds Ground Chicken Breast
• 2 Tablespoons Paprika
• 2 Tablespoons Ground Cumin
• 2 Tablespoons Ground Coriander
• 2 Tablespoons Harissa Paste
• 1 teaspoon Kosher Salt
• 4 Frozen Crushed Garlic Cubes (or 4 cloves fresh)
• ½ cup Water
• 24 oz Yellow Baby Potatoes (quartered)
• 3 Red Bell Peppers (medium diced)
• 2 medium (16 oz total) Zucchini (medium diced)
• 1 Tablespoon Olive Oil
• 2-3 pinches Salt and Pepper
• 2 cups Nonfat Greek Yogurt
• 1 small Lemon (zest and juice)
• 1-2 handfuls Fresh Parsley or Herbs (chopped)
• 1-2 teaspoons Chili Flakes
• 2-3 Mini Seedless Cucumbers (diced (optional))
• 3 cups Steamed Rice (jasmine or basmati (optional))

Instructions

1. Roast the veggies. Toss the veggies in 1 tablespoon of olive oil and season with salt and pepper. Air fry for 30-40 minutes at 400ºF, shaking every 6-8 minutes. Or bake on a parchment lined sheet pan for 25-35 minutes at 450ºF. The potatoes should be fork tender and all the veggies should be nicely browned. (If you're roasting in the oven, you may need a bit more olive oil.)
2. Prepare the chicken. Heat a large nonstick pan over medium-high heat with 1 tablespoon of olive oil. Once hot, add the chicken and cook on one side until golden brown, about 3-4 minutes. Break the chicken apart and fully cook. Add the remaining ingredients and stir everything together. Bring to a simmer then reduce the heat to low. Keep warm until the veggies are ready to serve. (Add a bit more water if needed.)
3. Serve the chicken and veggies with the yogurt (stir in lemon zest/juice, herbs, and chili flakes) and optional steamed rice and cucumber. For 6 bowls and the nutrition info listed here, each bowl gets about 140g of roasted veggies, 165g of chicken, 1/3 cup or 80g of yogurt, and 1/2 cup or 70g of steamed rice.