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; 0.5 cup cooked basmati rice; 0.5 tbsp olive oil; 0.25 cup non-fat Greek yogurt; 0.25 cup cucumber; 0.25 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

Nutrition

Per serving

467 calories

Protein: 53g; 45% of calories
Carbs: 32g; 27% of calories
Fat: 14g; 27% of calories

Instructions

Prep 10 min · Cook 10 min

In a small bowl, whisk together the ground cumin, coriander, turmeric, garlic powder, sea salt, and black pepper.
Slice the chicken breast into thin strips and toss with the spice blend until every piece is thoroughly coated.
Heat the olive oil in a non-stick skillet over medium-high heat.
Add the chicken to the skillet and sauté for 6 to 8 minutes, stirring occasionally, until golden brown and cooked through.
While the chicken cooks, stir the lemon juice into the Greek yogurt in a small ramekin to create the sauce.
Dice the cucumber, halve the cherry tomatoes, and finely mince the red onion, then toss them together in a small bowl.
Assemble the bowl by placing the warm cooked basmati rice at the base.
Top the rice with the spiced chicken and the fresh vegetable salad.
Drizzle the creamy lemon-yogurt sauce over the entire bowl and serve immediately.

Nutrition

Ingredients

Instructions

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