Shish Taouk Bowl

Baked Chicken Bowls with Lemon Yogurt Sauce

Bursting with flavour and loaded with lean protein, these Baked Chicken Bowls are a delicious and balanced option for lunch or dinner. Marinated in a spiced yogurt blend and roasted to juicy perfection, the chicken pairs beautifully with fluffy brown rice and a refreshing lemon yogurt sauce. Complete the meal with a glass of Tropical Punch Beauty Greens for a glow-boosting finish that nourishes from the inside out.

Serves 4

Ingredients

• 500g chicken breast, diced
• 1 red onion, cut into wedges
• 3 tbsp plain yogurt
• 1 tbsp tomato paste
• Juice of 1/2 lemon
• 4 garlic cloves, minced
• 1 tsp dried oregano
• 2 tsp sweet paprika
• 1/4 tsp cinnamon
• Salt and pepper, to taste
• Olive oil spray

Lemon Yogurt Sauce

• 3/4 cup plain yogurt
•  1 small cucumber, grated
• 1 shallot, diced
• Juice of 1/2 lemon
•  Salt and pepper, to taste

Other

• 3/4 cup uncooked brown rice
•  6 scoops Tropical Punch Beauty Greens + 3 glasses water

Instructions

1. Preheat the oven to 160°C and line a baking tray with baking paper.
2. In a large bowl, add the chicken, onion, yogurt, tomato paste, lemon juice, garlic, oregano, paprika, cinnamon, salt, and pepper. Mix with your hands until the chicken is well coated.
3. Spread the mixture evenly onto the prepared baking tray. Spray generously with olive oil and bake for 25–30 minutes or until tender and cooked through.
4. Meanwhile, cook the brown rice according to package instructions.
5. In a small bowl, combine the yogurt sauce ingredients and stir until well mixed.
6. To serve, divide the rice between bowls, top with the chicken and onion, and dollop over the lemon yogurt sauce.
7. Dissolve 2 scoops of Beauty Greens into each glass of water, stir, and enjoy alongside the bowls.

Macros

Calories: 438
Protein: 52.3g
Fat: 6.2g
Carbs: 40.3g