NUTRITION

SERVINGS

INGREDIENTS

8 oz chicken sausage

0.75 cup cooked brown rice

0.5 tbsp olive oil

1 cup bell peppers

0.5 cup red onion

1 tsp ground cumin

1 tsp ground coriander

0.5 tsp ground turmeric

0.5 tsp smoked paprika

0.25 tsp cayenne pepper

0.5 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

2 tbsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F and line a large sheet pan with parchment paper.

• 2

  Slice the chicken sausage into half-inch rounds and thinly slice the bell peppers and red onion.

• 3

  Place the sausage, peppers, and onions on the sheet pan and drizzle with olive oil.

• 4

  Sprinkle the cumin, coriander, turmeric, smoked paprika, cayenne, sea salt, and black pepper over the ingredients.

• 5

  Toss everything thoroughly to ensure the sausage and vegetables are evenly coated in the spice blend.

• 6

  Spread the mixture into a single layer and roast for 20 minutes until the vegetables are tender and the sausage is lightly browned.

• 7

  While the pan is in the oven, gently reheat your cooked brown rice in a small pot or microwave.

• 8

  Remove the sheet pan from the oven and immediately drizzle the fresh lemon juice over the hot sausage and vegetables.

• 9

  Divide the warm brown rice into two bowls and top with the roasted shawarma mixture.

• 10

  Garnish each bowl with freshly chopped parsley and serve immediately.