Easy Shawarma Grain Bowl

- Prep Time: 15 min
- Cook Time: 25 min
- Servings: 4
Traditionally time consuming to make, we’ve simplified one of our favourite take out dishes with an easy sheet pan method and paired with grains and legumes for a wholesome twist on a crave-able dish!
Easy Shawarma Grain Bowl


- Prep Time: 15 min
- Cook Time: 25 min
- Servings: 4
Traditionally time consuming to make, we’ve simplified one of our favourite take out dishes with an easy sheet pan method and paired with grains and legumes for a wholesome twist on a crave-able dish!
INGREDIENTS
- 1 pkg (250 g) GEOVITA Rice, Buckwheat & Split Pea Blend
- 1 tbsp (15 mL) cornstarch
- 1 tsp (5 mL) each ground cumin and paprika
- 1/2 tsp (2 mL) each salt and turmeric
- 1/4 tsp (1 mL) each ground cinnamon and cayenne (or to taste)
- 8 boneless, skinless chicken thighs (about 1 lb/500 g)
- 2 tbsp (30 mL) each olive oil and lemon juice
- 2 large cloves garlic, grated
- 1 1/2 cups (375 mL) sodium-reduced chicken or vegetable broth
- Optional accompaniments such as chopped cucumber, tomatoes, sweet onion, fresh parsley or mint leaves, tahini sauce and yogurt-garlic sauce (see tip)
DIRECTIONS
- Blend cornstarch, cumin, paprika, salt, turmeric, cinnamon and cayenne in a large bowl; add chicken and toss to coat. Add olive oil, lemon juice and garlic; mix until well combined. (Chicken can be marinated for up to 24 hours.)
- Preheat oven to 400°F (200°C).
- Spread chicken on a parchment paper-lined baking sheet. Bake for 25 minutes or until chicken browned and cooked through. Remove to a board and roughly chop.
- Meanwhile, bring broth to a boil in a medium saucepan set over high heat. Add Geovita blend, reduce heat to low and stir. Cook, covered, for 10 minutes or until broth is absorbed. Hold warm.
- Divide grains between bowls; serve topped with chopped chicken and accompaniments to taste.
Tips:
- Yogurt Garlic Sauce: Blend 1/2 cup yogurt with 1 tbsp (15 mL) each lemon juice and olive oil, 1 tsp (5 mL) minced garlic and 1/4 tsp (1 mL) each salt and pepper.
- Check out our Falafel Grain Bowl recipe for a quick tahini sauce.
- Prepare chicken ahead and reserve in the refrigerator for up to 3 days or in the freezer for 1 month. Brown (thawed) sliced chicken in a skillet while cooking your Geovita grains.
- For added nutrition and colour, add a few handfuls of sliced bell peppers tossed with a little olive oil to the baking sheet with the chicken.
- Replace the Rice, Buckwheat & Split Pea with any of your favourite Geovita blends.
INGREDIENTS
- 1 pkg (250 g) GEOVITA Rice, Buckwheat & Split Pea Blend
- 1 tbsp (15 mL) cornstarch
- 1 tsp (5 mL) each ground cumin and paprika
- 1/2 tsp (2 mL) each salt and turmeric
- 1/4 tsp (1 mL) each ground cinnamon and cayenne (or to taste)
- 8 boneless, skinless chicken thighs (about 1 lb/500 g)
- 2 tbsp (30 mL) each olive oil and lemon juice
- 2 large cloves garlic, grated
- 1 1/2 cups (375 mL) sodium-reduced chicken or vegetable broth
- Optional accompaniments such as chopped cucumber, tomatoes, sweet onion, fresh parsley or mint leaves, tahini sauce and yogurt-garlic sauce (see tip)
DIRECTIONS
- Blend cornstarch, cumin, paprika, salt, turmeric, cinnamon and cayenne in a large bowl; add chicken and toss to coat. Add olive oil, lemon juice and garlic; mix until well combined. (Chicken can be marinated for up to 24 hours.)
- Preheat oven to 400°F (200°C).
- Spread chicken on a parchment paper-lined baking sheet. Bake for 25 minutes or until chicken browned and cooked through. Remove to a board and roughly chop.
- Meanwhile, bring broth to a boil in a medium saucepan set over high heat. Add Geovita blend, reduce heat to low and stir. Cook, covered, for 10 minutes or until broth is absorbed. Hold warm.
- Divide grains between bowls; serve topped with chopped chicken and accompaniments to taste.
Tips:
- Yogurt Garlic Sauce: Blend 1/2 cup yogurt with 1 tbsp (15 mL) each lemon juice and olive oil, 1 tsp (5 mL) minced garlic and 1/4 tsp (1 mL) each salt and pepper.
- Check out our Falafel Grain Bowl recipe for a quick tahini sauce.
- Prepare chicken ahead and reserve in the refrigerator for up to 3 days or in the freezer for 1 month. Brown (thawed) sliced chicken in a skillet while cooking your Geovita grains.
- For added nutrition and colour, add a few handfuls of sliced bell peppers tossed with a little olive oil to the baking sheet with the chicken.
- Replace the Rice, Buckwheat & Split Pea with any of your favourite Geovita blends.
#Mealprepping: Double the chicken recipe using a club pack of thighs and freeze half for another week. Thaw overnight in the refrigerator and reheat in a lightly oiled skillet while cooking your Geovita grains.
#Mealprepping: Prepare the chicken and grains on the weekend; reheat grains in the microwave and chicken in a skillet while you assemble your choice of toppings.
#Mealprepping: Double the chicken recipe using a club pack of thighs and freeze half for another week. Thaw overnight in the refrigerator and reheat in a lightly oiled skillet while cooking your Geovita grains.
#Mealprepping: Prepare the chicken and grains on the weekend; reheat grains in the microwave and chicken in a skillet while you assemble your choice of toppings.