Name: Chicken Shawarma Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Chicken breast; 0.33 cup Cooked basmati rice; 0.25 cup Nonfat Greek yogurt; 1 tsp Olive oil; 0.5 cup Cucumber; 0.5 cup Cherry tomatoes; 1 tbsp Red onion; 1 tsp Lemon juice; 0.5 tsp Cumin; 0.5 tsp Coriander; 0.25 tsp Turmeric; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Fresh parsley

Nutrition

Per serving

458 calories

Protein: 58g; 50% of calories
Carbs: 31g; 26% of calories
Fat: 12g; 24% of calories

Instructions

Prep 10 min · Cook 30 min

Slice the chicken breast into thin strips and toss in a bowl with the cumin, coriander, turmeric, garlic powder, half the sea salt, and half the black pepper.
Heat the olive oil in a skillet over medium-high heat. Add the chicken and sauté for 6-8 minutes until golden brown and cooked through.
In a small mixing bowl, combine the diced cucumber, halved cherry tomatoes, and minced red onion with the lemon juice and the remaining sea salt and black pepper.
In a separate small bowl, whisk the Greek yogurt until smooth, adding a teaspoon of water if needed to reach a drizzling consistency.
Place the warm cooked basmati rice in the bottom of a serving bowl.
Top the rice with the spiced chicken and the fresh cucumber-tomato salad.
Drizzle the yogurt sauce over the entire bowl and garnish with chopped fresh parsley before serving.

Nutrition

Ingredients

Instructions

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