Name: Chicken Shawarma Rice Bowl
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.5 tbsp olive oil; 0.25 tsp ground cumin; 0.25 tsp ground coriander; 0.25 tsp ground turmeric; 0.25 tsp smoked paprika; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.33 cup cooked basmati rice; 0.5 cup diced cucumber; 0.5 cup halved cherry tomatoes; 2 tbsp sliced red onion; 1 tbsp tahini; 1 tbsp lemon juice; 1 tbsp water

Instructions

Prep 15 min · Cook 15 min

In a small bowl, whisk together the ground cumin, coriander, turmeric, smoked paprika, garlic powder, sea salt, and black pepper.
Slice the chicken breast into thin, bite-sized strips and toss them in the spice mixture until every piece is evenly coated.
Heat the olive oil in a large skillet over medium-high heat until shimmering.
Add the seasoned chicken to the skillet and sauté for 6 to 8 minutes, stirring occasionally, until the chicken is golden brown and cooked through.
While the chicken is cooking, prepare the salad by dicing the cucumber, halving the cherry tomatoes, and thinly slicing the red onion.
In a separate small bowl, whisk together the tahini, lemon juice, and water until the sauce reaches a smooth, pourable consistency.
Place the warm cooked basmati rice in the center of a serving bowl.
Arrange the spiced chicken on one side of the rice and the fresh cucumber, tomato, and onion salad on the other side.
Drizzle the creamy tahini sauce over the entire bowl and serve immediately.

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Ingredients

Instructions

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