TRAINAI RECIPE · LUNCH
Chicken Shawarma-Inspired Bulgur Bowl
Use cumin, paprika, coriander and a little turmeric as the spice blend.
- Prep
- 15 min
- Cook
- 18 min
- Recipe yield
- 1 serving
Estimated nutrition per serving
Nutrition is an estimate per serving, calculated from the listed ingredient weights. Brands and cooking yield vary. Check product labels for allergens and cross-contact.
Ingredients
For the full recipe: 1 serving. Weigh grains and proteins in the raw or cooked state listed.
- 160 g skinless chicken breast, raw
- 160 g bulgur, cooked
- 100 g cucumber
- 100 g tomato
- 60 g plain nonfat Greek yogurt
- 20 g lemon juice
- 7 g olive oil
- 4 g ground cumin, coriander, paprika and cinnamon (3:3:3:1 blend)
- 4 g garlic
Ingredient notes
Includes animal protein.
Contains: milk, gluten-containing ingredients. Check labels and preparation surfaces; this is not a cross-contact guarantee.
How to make it
- Cut chicken into strips. Toss with half the oil and the spices. Dice raw salad vegetables, if listed.
- Heat the remaining oil in a nonstick skillet. Cook chicken for 8–10 minutes, turning, until the thickest pieces reach 74°C / 165°F.
- If cauliflower is listed, steam small florets for 7–9 minutes until tender. Heat the cooked grain until steaming; wilt spinach into it if listed.
- Stir yogurt with lemon juice and garlic if listed. Assemble the grain, chicken and vegetables with the yogurt sauce.
- Divide the finished recipe into the stated number of equal servings. All listed ingredients are included in the nutrition estimate.
Storage and leftovers
Refrigerate promptly in a covered shallow container within 2 hours (1 hour above 32°C / 90°F). Keep at 4°C / 40°F or colder and use within 3 days. Reheat cooked leftovers to 74°C / 165°F. Keep fresh salad toppings separate.
Temperature guidance: FoodSafety.gov.
