• Elliott

Chicken Shawarma with Pomegranate and Mint



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This recipe is part of my "calorie counting 101" selection. Calorie counting WILL provide the best results, whatever your weight management goal. Whilst there are many apps available to make this process easy, I've decided to make things even easier for myself (and for you, of course). Why? Because I'm busy (possibly just lazy, you decide). How? Well,that's simple. I'm providing a selection of ≈500 kcal meals and ≈100 kcal snacks, because maths was never my strong point but I can just about manage simple arithmetic using 1's and 5's.



Macronutrient Breakdown


Energy = 514 kcals

Fat ≈ 16 g

Of Which Saturates ≈ 4 g

Carbohydrate ≈ 42 g

Of Which Sugars ≈ 25 g

Fibre ≈ 6 g

Protein ≈ 47 g

Non-discretionary salt ≈ 0.5 g



Micronutrient Highlights


Low in non-discretionary sodium/salt

Source of Vitamin C

Source of Niacin

Source of Vitamin B6


Ingredients


150 g of Chicken Breast, Mini Fillets

90 g of Natural Yogurt

80 g of Sweet Peppers

75 g of Red Onion

1 Average (or roughly 35 g of) Flatbread, Plain

2 tsp of Pomegranate Molasses

10 g of Pomegranate Seeds

1 Clove (or roughly 3 g) of Garlic

1 tsp of Baharat Spices

The Juice from 1 Thick Wedge of Lemon

A few Leaves of Mint

2 tsp of Extra Virgin Olive Oil

Season with *Salt and Black Pepper to taste

*Avoid added salt intake >2 g per day.



Prep


  1. Slice the mini chicken fillets in half.

  2. Mix 1 tsp of olive oil with the baharat spices and coat the chicken, season with salt and black pepper then leave to marinate.

  3. Preheat the grill on medium.

  4. Whilst the chicken marinates, prepare the onions and peppers by removing the inedible waste and chopping into bite sized segments.

  5. De-skin and grate the garlic into the yogurt then mix with the lemon juice.

  6. Place the onions and peppers in the base of a grill pan, drizzle with the remaining olive oil then assemble the grill rack on top.

  7. Position the chicken, on the grill rack, directly above the onions and peppers.

Cook


  1. Return the grill pan assembly back to the grill and cook for 10-12 minutes, turning the chicken at the half way point.

  2. Toast the flatbread in the toaster, according to packet instructions.

  3. Assemble together in the following order. Flatbread, chicken, onions & peppers, yogurt mix, pomegranate molasses, pomegranate seeds, mint.

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