
Recipes for type 1 and type 2 diabetes.
Chicken Shawarma Bowls – a low glycemic & gluten free recipe
Original recipe: reciperunner.com
Ingredients:
Chicken
- 1 pound boneless skinless chicken breasts or marinated tofu
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano, rubbed between the palms of your hands
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
Cauliflower Rice
- 12 ounces frozen or fresh cauliflower rice, I used frozen
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground cumin
- 1/8 teaspoon garlic powder
- Fresh ground black pepper to taste
- 1 teaspoon lemon zest
- Juice of half of a lemon
- 2 tablespoon chopped flat leaf parsley
Spiced Greek Yogurt Sauce
- 1/2 cup plain non-fat Greek yogurt
- 1 tablespoon tahini
- Juice of half of a lemon
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/4 teaspoon kosher salt
- 1/8 teaspoon garlic powder
- Fresh ground black pepper to taste
Other Ingredients
- 1 cup halved cherry tomatoes
- 1 cup diced English cucumber
- 15 ounce can chickpeas, rinsed and drained
Directions:
Spiced Greek Yogurt Sauce:
- In a small bowl whisk together all of the ingredients for the sauce until smooth. Cover and refrigerate until ready to serve.
Chicken:
- In a small bowl combine all of the spices and sprinkle evenly all over the chicken or tofu. Cook or grill the chicken or tofu until well done (chicken – no longer pink inside) and let it rest for at least 5 minutes before dicing it.
Cauliflower Rice:
- Heat a medium sized non-stick skillet over medium-high heat and spray it with cooking oil.
- When the skillet is hot add in the cauliflower rice, salt, cumin, coriander, garlic powder and black pepper.
- Stir to combine and sauté for 2-3 minutes. Add in the lemon zest and juice and sauté another minute.
- Add in the chopped parsley, stir to combine and taste for seasoning. Remove from the heat and let it cool for a minute before dividing it evenly between 4 bowls.
Assembling the Bowls:
Top the cauliflower rice evenly with the diced chicken or tofu, tomatoes, cucumber and chickpeas. Finish with a dollop of the spiced Greek yogurt sauce, a drizzle of olive oil and a sprinkle of parsley and lemon zest.
Nutrition facts – (per ¼ of total recipe)
Carbs – 21g
Fiber – 8g
Protein – 34g
Fat – 3g
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