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 extra virgin olive oil; 0.25 cup plain Greek yogurt; 1 tsp lemon juice; 0.25 tsp garlic powder; 0.5 tsp ground cumin; 0.5 tsp ground coriander; 0.25 tsp smoked paprika; 0.25 tsp ground turmeric; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 cup diced cucumber; 0.25 cup halved cherry tomatoes; 1 tbsp minced red onion; 1 tsp fresh parsley

Nutrition

Per serving

498 calories

Protein: 53g; 42% of calories
Carbs: 35g; 28% of calories
Fat: 17g; 30% of calories

Instructions

Prep 10 min · Cook 10 min

Slice the chicken breast into thin strips and toss in a bowl with the cumin, coriander, paprika, turmeric, salt, pepper, and half of the olive oil.
In a small bowl, whisk together the Greek yogurt, lemon juice, and garlic powder to create the garlic yogurt sauce.
Heat the remaining olive oil in a skillet over medium-high heat.
Add the chicken strips to the skillet and sear until golden brown and cooked through, approximately 6 to 8 minutes.
While the chicken is cooking, combine the diced cucumber, halved cherry tomatoes, and minced red onion in a separate small bowl.
Place the warm cooked rice in a serving bowl and top with the spiced chicken and the fresh vegetable salad.
Drizzle the garlic yogurt sauce over the bowl and garnish with fresh parsley before serving.

Nutrition

Ingredients

Instructions

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