Shawarma Chicken on Cauliflower “Couscous”
NS Approved
I made a whole tray of dark meat boneless chicken for my family, just by sprinkling on a bit of “shawarma spice” which comes in a bottle. I have realized that I do not need to add any added fat to the chicken to make it succulent and juicy. You can simply weigh out a 5 oz portion for yourself.
Serves 2. Each serving full lean (5 oz chicken per serving) & green and two condiments.
- 20 ounces dark meat chicken
- 2 tsp Shawarma spice
- 3 cups raw grated cauliflower
- 1 tsp turmeric
Lay out the raw meat on tin foil sprayed with Pam. Sprinkle generously on top with the 2 tsp. shawarma spice. Bake at 350 degrees until done in the center, about 35 minutes for a thicker cut of meat (shown here). Chicken is generally ready when it’s sizzling and browned on the outside.
Prepare the cauliflower rice by shredding it raw in your food processor until it’s fine like couscous, and placing it in a pot and letting it steam covered for 5 mins, with a few added tablespoons of water. Or, get a microwave steam in a bag cauliflower rice and make your job super easy by following the directions on the package.
Add the turmeric to make the cauliflower rice yellow and sir. The whole mixture together can be measured out into two, yielding three 1/2 cup green servings.
(***Variant: You can even add in 1/2 cup chopped colored peppers to the cauliflower rice for more color in place of 1/2 cup of the cauliflower)
I love to prepare this in advance and then microwave it for a last minute dinner.
Don’t know what shawarma spice is? Check it out on Amazon.
**I created these recipes as a compliment to my comprehensive healthy weight loss & maintenance plan. Please contact me at gininthekitchen@gmail.com if you’re interested in health coaching! I’m happy to give you a free Health Assessment and explore whether my program might be right for you.