Chicken shawarma with yogurt dip, carrot and orange salad and rice

Ingredients for 2 servings:

• 1 onion(s)
• 300 g chicken breast
• 4 tbsp oil
• 6 g Baharat
• 225 g long grain rice
• salt and pepper
• Sugar
• 2 carrots
• 1 orange(s)
• 150 g yogurt
• 10 g parsley

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Finely slice the onion. Slice the chicken breast into thin strips. Marinate the chicken breast with the onion strips, 1 tablespoon of oil, and baharat, and chill. Cook the rice according to the package instructions. Peel the carrots and coarsely grate them into a medium bowl. Peel the orange, cut out the fillets, and add them to the carrots. Season the yogurt with salt and pepper. Roughly chop the parsley. Add half of the parsley to the carrots and the remaining half to the yogurt. Heat 2 tablespoons of oil in a large pan. Season the chicken with salt and fry until crispy. Toss the carrot salad with 1 tablespoon of oil and half a teaspoon of sugar, and season with salt and pepper. Serve the chicken shawarma with rice and carrot and orange salad with a yogurt dip. 898 kcal per serving