4 Serves
80 Mins
In a mixing bowl, combine the chicken with salt, black pepper, and the shawarma spice blend. Let it marinate for at least 15 minutes.
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Vitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
28 mg / 16 mgVitamin B5
4 mg / 5 mgVitamin B6
3 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
1 µg / 400 µgCalcium
39 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
89 mg / 420 mgPhosphorus
610 mg / 1,250 mgPotassium
943 mg / 4,700 mgSodium
408 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
67 µg / 55 µgFiber
2 g / 28 gSugar
0 g / 50 gSaturated Fat
3 g / 20 gCholesterol
236 mg / 300 mgCaffeine
0 mgNet Carbs
10 gAlcohol
0 g
Prepare the rice in a rice cooker or pot according to package instructions.
Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken pieces until they develop a golden-brown crust on all sides.
Transfer the skillet to a preheated oven at 190°C and roast the chicken for 20-25 minutes until fully cooked through.
Remove the chicken from the oven and let it rest on a cutting board for 5 minutes before slicing and serving over the prepared rice.
3
g11
g7
g
Filipino