This Shawarma bowl is my healthy twist on chicken shawarma. I love this dish because it can be swapped for many other healthy and delicious options! For the ease of this recipe I used an Instapot to cook the pulled chicken, and a rice cooker for my rice. Alternatively you can cook your chicken breasts whole on a pan or grill, and cook the rice in a pot if you do not own a rice cooker.
What you will need:
Instapot
Frying pan
Rice cooker
1 Can of corn (or fresh corn cooked in Air Fryer, or on grill)
1 Cup Jasmine rice
4 hormone free/organic chicken breasts
Paprika
Olive Oil
2 bottles of SAHA Shawarma marinade or Alfez Shawarma Marinade
Salt and pepper to taste
1 Sweet onion
4 Peppers
4-5 Garlic gloves
Cilantro
Vegan Mayo (or greek yogurt) optional
Cooking Instructions:
If possible, marinate your chicken with 1.5 bottles of the SAHA Shawarma Marinade for 12-24 hours prior to adding the chicken to the Instapot.
1. Add jasmine rice and water to rice maker with 1 TBSP olive oil and paprika (to give it a yellow colour), salt.
2. While rice is cooking: chop onion and peppers into long, thin slices. Finely chop the garlic and add everything to a pan with 2-3 TBSP of olive oil, sautee on medium-low then add the remaining 1/2 jar or marinade to vegetables.
3. Add marinated chicken breasts to Instapot and cook for 10 minutes on HIGH.
4. Once rice is cooked, and vegetables are soft, add remaining corn to the vegetables and keep on warm. While vegetables are still warm and rice is fluffed, pull chicken apart and add it back into the Instapot (to soak up juices and marinade).
5. Begin in plate: add fluffed rice, vegetables and pulled shawarma chicken to a bowl. Top with vegan mayo, cilantro and hot sauce (optional).
Enjoy!
xoxo JMH
