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Diabetes Bites Newsletter

Recipes for type 1 and type 2 diabetes.

Chicken Shawarma Bowls –  a low glycemic & gluten free recipe

Chicken Shawarma Bowls photo by reciperunner

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:

  1. In a small bowl whisk together all of the ingredients for the sauce until smooth. Cover and refrigerate until ready to serve.

Chicken:

  1. 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:

  1. Heat a medium sized non-stick skillet over medium-high heat and spray it with cooking oil.
  2. When the skillet is hot add in the cauliflower rice, salt, cumin, coriander, garlic powder and black pepper.
  3. Stir to combine and sauté for 2-3 minutes. Add in the lemon zest and juice and sauté another minute.
  4. 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

Back to February 2019 Newsletter