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 cup Basmati rice; 1 tsp Extra virgin olive oil; 2 tbsp Plain Greek yogurt; 1 tbsp Lemon juice; 1 clove Garlic; 0.5 tsp Ground cumin; 0.5 tsp Smoked paprika; 0.25 tsp Ground turmeric; 0.25 tsp Ground coriander; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 cup Cucumber; 0.25 cup Cherry tomatoes; 1 tbsp Red onion; 1 tbsp Fresh parsley

Nutrition

Per serving

396 calories

Protein: 39g; 39% of calories
Carbs: 36g; 36% of calories
Fat: 11g; 25% of calories

Instructions

Prep 15 min · Cook 15 min

Slice the chicken breast into thin, even strips and place them in a medium mixing bowl.
In a small jar, whisk together the olive oil, cumin, paprika, turmeric, coriander, salt, and pepper to create a marinade.
Pour the spice mixture over the chicken, tossing well to coat, and let it marinate for 10 minutes at room temperature.
Heat a non-stick skillet over medium-high heat and sear the chicken strips for 6 to 8 minutes until golden brown and fully cooked.
While the chicken cooks, dice the cucumber, halve the cherry tomatoes, and mince the red onion and parsley.
In a small bowl, combine the Greek yogurt with minced garlic and half of the lemon juice to create the sauce.
Toss the chopped vegetables with the remaining lemon juice and a pinch of salt.
Assemble the bowl by placing the warm rice at the base, topping with the shawarma chicken and fresh salad, and finishing with a drizzle of the garlic yogurt sauce.

Nutrition

Ingredients

Instructions

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