Name: Chicken Shawarma Rice Bowl
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.5 cup cooked basmati rice; 1 tsp olive oil; 2 tbsp Greek yogurt; 1 tsp tahini; 0.5 cup cucumber; 0.5 cup cherry tomatoes; 2 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 tbsp fresh parsley

Instructions

Prep 15 min · Cook 10 min

In a small bowl, combine the cumin, coriander, turmeric, garlic powder, sea salt, and black pepper to create the shawarma spice blend.
Slice the chicken breast into thin, bite-sized strips and toss thoroughly with the spice blend until evenly coated.
Heat the olive oil in a non-stick skillet over medium-high heat. Add the chicken and sauté for 6 to 8 minutes, stirring occasionally, until golden brown and cooked through.
While the chicken is cooking, dice the cucumber, halve the cherry tomatoes, and finely mince the red onion.
In a small bowl, toss the cucumber, tomatoes, and onion with the lemon juice and chopped fresh parsley to create a quick salad.
In a separate small ramekin, whisk together the Greek yogurt and tahini with a teaspoon of water to create a smooth, pourable sauce.
Assemble the bowl by placing the warm cooked basmati rice at the base, then top with the spiced chicken and the fresh vegetable salad.
Finish the dish by drizzling the creamy tahini-yogurt sauce over the top and serve immediately.

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Ingredients

Instructions

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