Name: Chicken Shawarma Rice Bowl
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 tsp olive oil; 0.5 tsp ground cumin; 0.25 tsp ground coriander; 0.25 tsp ground turmeric; 0.25 tsp garlic powder; 0.25 tsp smoked paprika; 0.25 tsp sea salt; 0.13 tsp black pepper; 0.5 cup cooked brown rice; 0.5 cup diced cucumber; 0.5 cup halved cherry tomatoes; 2 tbsp minced red onion; 1 tbsp chopped fresh parsley; 2 tsp tahini; 1 tbsp lemon juice

Nutrition

Per serving

505 calories

Protein: 51g; 40% of calories
Carbs: 39g; 30% of calories
Fat: 17g; 30% of calories

Instructions

Prep 10 min · Cook 10 min

In a small bowl, whisk together the cumin, coriander, turmeric, garlic powder, smoked paprika, sea salt, and black pepper to create the shawarma spice blend.
Cut the chicken breast into bite-sized pieces and toss thoroughly with the spice mixture until every piece is evenly coated.
Heat the olive oil in a large skillet over medium-high heat, then add the chicken and sauté for 8 minutes until golden brown and cooked through.
While the chicken is cooking, combine the diced cucumber, cherry tomatoes, red onion, and fresh parsley in a bowl to create a crisp vegetable salad.
In a separate small jar, whisk the tahini and lemon juice together, adding a teaspoon of water if needed to reach a smooth, pourable consistency.
Place the warm brown rice in a serving bowl, top with the spiced chicken and the fresh salad, then finish with a generous drizzle of the creamy tahini sauce.

Nutrition

Ingredients

Instructions

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