Paleo Egyptian Brunch Fit for a Pharaoh: Spiced Roasted Chicken Shawarma Bowls with Zaatar-Spiced Eggplant

Allergens

None

Ingredients

• 2 boneless, skinless chicken breasts
• 1 medium eggplant, sliced into 1/4
• inch rounds
• 3 tbsp za'atar seasoning
• 2 tsp paprika
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp black pepper
• Salt, to taste
• 3 tbsp olive oil, divided
• Fresh parsley, for garnish
• Lemon wedges, for serving

Instructions

1. In a small bowl, combine paprika, cumin, coriander, cinnamon, ginger, black pepper, and salt to make the chicken spice blend. Rub the mixture onto both sides of each chicken breast. Cover and refrigerate for at least 2 hours or overnight.
2. Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper. In a large bowl, toss eggplant slices with 2 tablespoons of olive oil and za'atar seasoning until well coated. Arrange the seasoned eggplant on the prepared baking sheet and roast for 18 20 minutes, or until tender.
3. While the eggplant is roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the marinated chicken breasts and cook for 4 5 minutes per side, or until cooked through and golden brown. Remove from heat and let rest for a few minutes before slicing.
4. Assemble the shawarma bowls by dividing the roasted eggplant among two plates, placing the sliced chicken on top, and garnishing with fresh parsley. Serve with lemon wedges on the side for a burst of citrus flavor.

Chef’s Insight

This recipe captures the essence of Egyptian cuisine, combining fragrant spices with tender proteins and flavorful vegetables for a truly unique dining experience.

Notes

N/A