Chicken Shawarma Grain Bowl

Ingredients

• 300g chicken breast, diced
• 120g bulgur wheat, dry
• 40g dried red lentils
• 1 red pepper, diced
• 1 red onion, sliced thin
• 100g fine green beans, trimmed and chopped into thirds
• 2–3 massive handfuls baby spinach
• ½ tin chopped tomatoes (about 200g)
• 4 big tbsp 0% Greek yogurt
• 2 tsp cumin
• 2 tsp smoked paprika
• 1 tsp garlic powder
• salt, light olive oil spray

Method

1. Get the grain base on first — 120g bulgur and 40g red lentils in 320ml boiling stock, tight lid, low heat, 12 minutes. Full method and ratios here: Bulgur Wheat & Red Lentil Blend.

2. Toss the diced chicken with a light spray of oil and all of the shawarma spices. Get a large frying pan screaming hot and throw in the chicken with the red onion, red pepper and green beans. Sear hard for 5–6 minutes until the chicken has a deep crust and the veg is charred but still has bite.

3. Heat down to medium and throw the baby spinach straight into the pan. Sixty seconds, stirring, until it collapses and drinks up the spiced oils. Scoop everything out into a bowl.

4. Do not wash the pan — the caramelised spices stuck to the bottom are the entire point of the sauce. Keep it on medium-low and pour in the half tin of chopped tomatoes. Bubble and reduce for 1–2 minutes.

5. Turn the heat completely off, then stir in the Greek yogurt until it forms a silky, warming orange sauce. The pan has to be genuinely off the heat or the yogurt splits into grainy lumps.

6. Divide the bulgur and lentil mix between two deep bowls, pile the charred chicken and veg over the top, and smother the lot in the hot sauce.