Chicken Shawarma Bowl with Cauliflower Rice
Servings
4
Servings
4
Ingredients
Instructions
  1. Preheat the oven to 400°F/204°C. Line a large baking tray with foil.
  2. Generously salt the eggplant slices. Let sit for 10 minutes and pat dry.
  3. Add the eggplant to the tray with the bell peppers. Drizzle with oil. Bake for 10 minutes.
  4. Remove the tray from the oven. Add the chicken breasts to the tray.
  5. Season with shawarma seasoning and return to the oven for 10-15 minutes, or until the chicken is fully cooked.
  6. Meanwhile, add the garlic and cauliflower rice to a pan over medium heat until cooked through.
  7. In a small bowl, combine the parsley, cucumber, cherry tomatoes, and lemon juice. Season with salt and pepper.
  8. Divide cauliflower into 4 bowls. Top with the chicken, roasted vegetables, tomato salad, and a dollop of hummus. Sprinkle with sesame seeds and enjoy!