Chicken Shawarma Bowl, Sunflower Seed Muhammara

Treat your taste buds to a trip around the world with our new glo-BOWL recipes. This week we're going Middle Eastern with our take on chicken shawarma. Bright, colorful and full of flavor, this bowl can be eaten warm or cold, perfect for a summer night or mid-day meal.

We love a good build-your-own bowl style meal. It incorporates lean protein with whole grains, healthy fats and fiber-rich veggies for a hunger crushing combo to fuel your day. And as we enter summer harvest season, leveraging local produce with lots of colors and variety ensures we are reaping all the health benefits from the foods we eat.

Love Middle Eastern spices? Try some of these complementary recipes:

Chicken Shawarma Bowl, Sunflower Seed Muhammara

Makes 4 servings

Serving Size: 1 bowl

Ingredients

Chicken Shawarma:

1 lb. chicken thighs, boneless, skinless

1 tbsp lemon juice

1/4 cup olive oil

1 tbsp garlic, minced

1 tsp salt

1 tsp black pepper

1 tsp cumin

1 tsp paprika

1/4 tsp turmeric

1/4 tsp cinnamon

1/4 tsp crushed red pepper

1/2 ea. red onion

1 tbsp parsley, chopped

Sunflower Seed Muhammara:

1/3 oz white bread, crumbled

3-1/2 oz. red bell pepper

2/3 oz. unsalted sunflower seeds, hulled

1 tbsp olive oil

1/2 tsp pomegranate molasses

1/8 tsp aleppo pepper, ground

1/2 tsp garlic, minced

1/8 tsp salt

1-1/2 tsp lemon juice

Other Ingredients:

1 qt. baby arugula

1 qt. baby spinach

1 cup radish, sliced

1/4 cup fresh mint, chopped

2 cups steamed brown rice

1 tbsp sumac*

1 lemon

1 cup steamed beets**

Instructions

To prepare chicken:
1. Combine lemon juice, olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon, and red chili flakes together. Add chicken thighs and toss to coat chicken. Cover and store in the refrigerator for at least 1 hour, or up to 12 hours.

2. Peel and quarter red onion. Add quartered onion to marinated chicken; toss to combine. Spray sheet tray with cooking spray. Spread chicken, onion, and marinade in an even layer on the sheet tray. Roast in a 425F degree oven until browned, crisp, and internal temperature reaches 165F degrees, about 25-35 minutes.

3. Remove chicken from oven, let cool slightly. Slice everything into even 1-1/2" sized pieces. Garnish with chopped parsley.

To prepare sunflower muhammara:
1. Char red bell peppers over an open flame until blackened. Remove from heat and cover in a metal bowl with plastic wrap to allow to steam. Scrape blackened skin, and seeds from pepper. Discard skin and seeds.

2. Combine all ingredients in food processor and puree until smooth (hummus consistency)

For each bowl:
Add 1 cup baby arugula and 1 cup baby spinach to serving bowl. Top with 1/2 cup brown rice, 3 oz. cooked chicken, 1/4 cup beets, 1/4 cup radish and 2 tbsp muhammara sauce. Garnish with fresh mint, 1 tsp sumac and a lemon wedge.

*If you are unable to find sumac, we suggest substituting lemon pepper seasoning.

**Use pickled beets for a flavor punch!

For more flavor and a little crunch, add 1/4 cup of fattoush salad.

Nutrition information per bowl: 470 calories, 25g fat, 4g saturated fat, 570mg sodium, 42g carbohydrate, 9g sugar, 7g fiber, 23g protein

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At FLIK Hospitality Group we believe in great food, great service, and great people. Our wellness first approach ensures our food supports healthy and delicious choices, specially curated by our team of culinary experts and registered dietitians. At FLIK, we believe in seasonality in sourcing our ingredients and providing a customized approach to the culinary and hospitality needs of each client. Our dedication to providing quality hospitality service is unparalleled in the industry.

Have feedback or questions for our team? Email us at flikblog@compass-usa.com.

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