I also need to measure. The "eye-balling" technique doesn't work for me. What I think 1/2 c of pasta is and what it really is - is a bit off, let's just say.
This recipe is a great one. Super easy to prepare and put in a container for lunch the next day.
It calls for Farro. Which I've never had before or made. Turns out it's a lot like barley and it's pretty darn good.
Also didn't want to spend the $$ on a jar of tahini so made a substitute based on something I found on the Internet (creamy peanut butter and sesame oil). It's a nice substitute if you're not wanting to buy tahini and let 99% of go to waste.
15-Minute Chicken Shawarma bowls
Recipe from Cooking Light Diet
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| Photo from Cooking Light Diets |
6 ounces skinless, boneless rotisserie chicken breast, shredded (about 1 1/2 cups)
1 teaspoon olive oil
3/8 teaspoon kosher salt, divided
1/4 teaspoon cumin, divided
Dash of paprika
1/4 cup plain 2% Greek reduced-fat Greek yogurt
1/2 tablespoon fresh lemon juice
1/2 tablespoon tahini (sesame seed paste)
1/2 teaspoon minced garlic
1/2 (8.5-ounce package) package precooked farro
1 cup chopped English cucumber
1 cup halved cherry tomatoes
1/2 (15-ounce) can unsalted chickpeas, rinsed and drained
1 tablespoon chopped fresh parsley
1/8 teaspoon freshly ground black pepper
Place chicken and oil in a large bowl; toss to coat. Combine 1/4 teaspoon salt, 1/8 teaspoon cumin, and paprika in a bowl. Add spice mixture to chicken mixture; toss to coat.
Combine remaining 1/8 teaspoon salt, remaining 1/8 teaspoon cumin, yogurt, lemon juice, tahini, and garlic in a small bowl. Set aside.
Heat farro according to package directions . Place 1/2 cup farro in each of 2 bowls. Top each farro serving with about 3/4 cup chicken mixture, 1/2 cup cup cucumber, 1/2 cup tomatoes, about 1/3 cup chickpeas, and 2 1/2 tablespoons Greek yogurt mixture. Top with parsley and black pepper. Reserve remaining farro for another use.
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