Prep: 20 minutes plus marinating
Bake/Broil: 30 minutes • Serves: 4
1/2cup nonfat plain Greek yogurt
2tablespoons olive oil
2tablespoons fresh lemon juice
1/2teaspoon ground black pepper
1/2teaspoon ground cumin
1/2teaspoon ground ginger
1/2teaspoon ground turmeric
1/8teaspoon ground allspice
1/8teaspoon ground cinnamon
2boneless, skinless chicken breasts (6 ounces each)
1-1/2cups chopped carrots
1teaspoon olive oil
1teaspoon chopped fresh mint
1/4cup nonfat plain Greek yogurt
1/2teaspoon lemon zest
1cup halved cherry tomatoes
1cup packed baby arugula
1/2cup crispy chickpeas
1.Prepare Chicken Shawarma: In medium bowl, whisk garlic, yogurt, oil, lemon juice, salt, pepper, cumin, ginger, turmeric, allspice and cinnamon; add chicken, turning to coat. Cover and refrigerate at least 1 or up to 3 hours.
2.Prepare Hummus Bowls: Preheat oven to 425°. Spray rimmed baking pan with nonstick cooking spray. In medium bowl, toss carrots and oil; place on 1 side of prepared pan. Remove chicken from marinade; discard marinade. Place chicken on pan opposite carrots; roast carrots and chicken 25 minutes or until internal temperature of chicken reaches 165°. Transfer carrots to bowl; sprinkle with mint. Turn broiler to high; broil chicken 5 minutes or until crisp. Cut chicken into 1/4-inch-thick slices.
3.In small bowl, whisk yogurt and lemon zest.
4.To serve, place 1/4 cup hummus in each of 4 bowls. Evenly divide tomatoes, arugula, chickpeas, carrots and chicken into bowls; drizzle with yogurt mixture.
Approximate nutritional values per serving:
379 Calories, 20g Fat (3g Saturated), 48mg Cholesterol,
856mg Sodium, 24g Carbohydrates, 7g Fiber, 27g Protein
> Bowls are a great weeknight meal because they can be thrown together quickly and can be customized to each family member’s preferences.