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Ingredients
- 1 medium eggplant / aubergine , sliced into ½ inch slices
- 2 medium red bell peppers , cut into 1 inch pieces
- 2 tbsp olive oil
- 4 small (120g) chicken breasts
- 2 tbsp shawarma seasoning
- 2 cloves garlic , chopped
- 4 cups cauliflower rice , fresh or frozen
- 1 cup fresh parsley , chopped
- 1/2 English cucumber , chopped
- 1 cup cherry tomatoes , quartered
- 1 lemon , juiced
- 1/4 cup hummus
- 1 tbsp sesame seeds
- salt and pepper , to taste
Ingredients
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Instructions
- Preheat the oven to 400°F/204°C. Line a large baking tray with foil.
- Generously salt the eggplant slices. Let sit for 10 minutes and pat dry.
- Add the eggplant to the tray with the bell peppers. Drizzle with oil. Bake for 10 minutes.
- Remove the tray from the oven. Add the chicken breasts to the tray.
- Season with shawarma seasoning and return to the oven for 10-15 minutes, or until the chicken is fully cooked.
- Meanwhile, add the garlic and cauliflower rice to a pan over medium heat until cooked through.
- In a small bowl, combine the parsley, cucumber, cherry tomatoes, and lemon juice. Season with salt and pepper.
- Divide cauliflower into 4 bowls. Top with the chicken, roasted vegetables, tomato salad, and a dollop of hummus. Sprinkle with sesame seeds and enjoy!