Macro-Friendly, High Protein Chicken Shawarma Rice Bowls #shorts

2 Просмотры

Спасибо! Поделитесь с друзьями!

Вам не понравилось видео. Спасибо за то что поделились своим мнением!

Издатель Oct 7, 2026

CHICKEN SHAWARMA BOWLS

Per Bowl (Makes 8)
655 Calories
58g Protein
65g Carbs
18g Fat

BIG BATCH Bowls, Episode 2

-

Chicken Shawarma:
1800g (64oz) boneless, skinless chicken thighs
320g (1.3 cups) 5% Greek yogurt
30g (2 Tbsp) olive oil
30g (2 Tbsp) tomato paste

Shawarma Spice Blend:
2 Tbsp Morton kosher salt
1 Tbsp smoked paprika
1 Tbsp cumin
1 Tbsp coriander
1 Tbsp garlic powder
2 tsp black pepper
1 tsp turmeric
1 tsp cinnamon
1 tsp All spice

-

Roasted Veggies
2 large zucchini
5 red bell peppers
1 large onion
1 tsp Morton kosher salt

-

Creamy Garlic Yogurt Sauce
320g (1.3 cups) 5% Greek yogurt
5g (1 Tbsp) olive oil
1 lemon, juice and zest
3-4 cloves grated garlic
Salt & pepper, to taste

-

Rice
580g (3 1/4 cups) long grain white rice

-

1.) Mix chicken thighs with Greek yogurt, olive oil, tomato paste and the shawarma spice blend until coated. Pack tightly into 2 loaf pans, with roughly 2 thighs per layer. Cover and marinate at least 1 hour, ideally 12+ hours. The longer it marinates, the better

2.) Preheat oven to 425°F. Uncover loaf pans and bake for 50-60 minutes, or until the center of the chicken reaches at least 175°F

3.) While the chicken bakes, cook the rice in a rice cooker

4.) Whisk together Greek yogurt, olive oil, the juice and zest of 1 lemon, and grated garlic to make the creamy garlic yogurt sauce. Add salt & pepper to taste.

5.) When the chicken is done, carefully pour rendered juices from both pans into a bowl and set aside. Let chicken rest in the pans for 15-30 minutes.

6.) Toss veggies with a pinch of salt and a few spoonfuls of the reserved chicken juices. Spread on a sheet pan and roast at 425°F for 20-30 minutes, until tender.

7.) Flip cooked chicken onto a cutting board and slice thin. Divide into 8 bowls with rice, roasted veggies, and garlic yogurt sauce

After cooking, you’ll have extra rendered juices from the loaf pans. This is liquid gold, and the macros include all of it. I recommend either 1.) mixing all the juices with the cooked rice, or 2.) spooning it over each bowl before adding the sauce!

Store frozen, and microwave to reheat