Persian Chicken and Roasted Veggies
with Halal Cart-Style White Sauce and Crispy Chickpeas
Persian Chicken and Roasted Veggies
Juicy chicken with roasted vegetables gets a bold finish from creamy halal cart-style white sauce and crispy chickpeas for a satisfying, flavor-packed dinner.
Ingredients
For 2 servings
- ½ cup Basmati Rice
- 10 ounce Chicken Cutlets
- 13.4 ounce Chickpeas
- ¼ ounce Cilantro
- 1 ounce Dried Cherries
- 2 clove Garlic
- 4 ounce Grape Tomatoes
- 1 ounce Pistachios
- 1 unit Red Onion
- 1 tablespoon Shawarma Spice Blend
- 4 tablespoon Sour Cream
- 2 ounce Yogurt
Additional Ingredients
- 2 tablespoon Butter
- 2 tablespoon Olive Oil
- Pepper
- Salt
PDF
DifficultyEasy
Total Time40m
Calories1070
Protein57g
Carbs95g
Fat47g
Tags:
Protein SmartFiber SmartMass Gain Friendly
⚠️Allergens:
🥛MilkSwaps and substitutions
For dairy-free, use a plain unsweetened plant yogurt in place of the yogurt and sour cream. For a nut-free version, skip the pistachios and add toasted pumpkin seeds or extra chickpeas for crunch.
What to serve with it
Serve with a bright cucumber-tomato salad, warm flatbread, or extra rice to soak up the sauce. A squeeze of lemon and a simple herb garnish also suit the bold spices and creamy finish.
