Description
This Easy Chicken Shawarma Casserole is a flavorful and satisfying dish that’s perfect for a cozy dinner. Marinated chicken thighs are baked with aromatic spices, zucchini, and rice, then topped with fresh cucumbers and tomatoes. This recipe is Low FODMAP friendly and can be easily customized to suit your preferences.
Ingredients
Units
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Marinade:
- 1/3 cup fresh lemon juice
- 1/3 cup olive oil
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1/2 teaspoon turmeric
- 1/4 teaspoon ground cinnamon
- 1 teaspoon sea salt
- 1/2 teaspoon red pepper flakes
Chicken and Rice:
- 1 pound boneless skinless chicken thighs
- 1 medium zucchini, cut into 1/2-inch cubes
- 1 1/4 cup Arborio rice
- 2 cups low FODMAP chicken stock
- 1/4 cup chopped fresh parsley or mint, divided
Serving:
- 2 small Kirby cucumbers, chopped (for serving)
- 2 medium plum tomatoes, chopped (for serving)
Instructions
- Marinate the chicken: Combine lemon juice, olive oil, salt, cumin, paprika, turmeric, cinnamon, and red pepper flakes. Add chicken and refrigerate for at least 30 minutes.
- Preheat the oven to 400°F.
- Prepare the casserole: Remove chicken from marinade. Mix zucchini, rice, chicken stock, and half the parsley or mint. Transfer to a skillet, arrange chicken on top, and bake for 45 minutes.
- Prepare the topping: Toss cucumbers and tomatoes with olive oil, salt, and lemon juice. Top the casserole with the vegetables.
- Optional: Slice the chicken and return to the casserole for a shawarma-style presentation.
- Serve: Top with cucumber-tomato mixture and serve with white sauce and hot sauce.
Notes
- Making a simple white sauce: Combine Greek yogurt, mayonnaise, white vinegar, lemon juice, and salt.
- If not following a low FODMAP diet, add minced garlic or garlic powder to taste.
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 380 kcal
- Sugar: 2g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 85mg
