NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked basmati rice

1 tsp Olive oil

0.25 cup Plain Greek yogurt

1 tsp Tahini

0.5 cup Diced cucumber

0.5 cup Cherry tomatoes

1 tbsp Red onion

0.5 tsp Ground cumin

0.5 tsp Ground coriander

0.25 tsp Ground turmeric

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

PREPARATION

• 1

  Slice the chicken breast into thin, uniform strips and place them in a glass mixing bowl.

• 2

  Season the chicken thoroughly with cumin, coriander, turmeric, garlic powder, sea salt, and black pepper, ensuring every piece is evenly coated.

• 3

  Heat the olive oil in a large cast-iron skillet over medium-high heat until it begins to shimmer.

• 4

  Add the chicken to the skillet in a single layer and sear for 3-4 minutes per side until deeply browned and caramelized.

• 5

  While the chicken cooks, whisk together the Greek yogurt, tahini, and lemon juice in a small ramekin until the sauce is creamy and smooth.

• 6

  Layer the warm cooked basmati rice into a serving bowl and top with the hot shawarma chicken.

• 7

  Add the diced cucumber, halved cherry tomatoes, and minced red onion to the bowl for a fresh, cooling crunch.

• 8

  Drizzle the tahini-yogurt sauce over the top and serve immediately while the chicken is still sizzling.