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 cooked basmati rice; 1 tsp extra virgin olive oil; 0.5 cup diced cucumber; 0.5 cup diced tomato; 2 tbsp minced red onion; 1 tbsp tahini; 1 tbsp lemon juice; 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

Nutrition

Per serving

513 calories

Protein: 51g; 40% of calories
Carbs: 35g; 27% of calories
Fat: 19g; 33% of calories

Instructions

Prep 15 min · Cook 15 min

Toss the chicken breast pieces in a bowl with the cumin, coriander, turmeric, garlic powder, salt, and pepper until evenly coated.
Heat the extra virgin olive oil in a large skillet over medium-high heat.
Add the chicken to the skillet and sauté until golden brown and cooked through, approximately 8 to 10 minutes.
While the chicken is cooking, combine the diced cucumber, diced tomato, and minced red onion in a small bowl with half of the lemon juice.
In a separate small ramekin, whisk the tahini with the remaining lemon juice and a teaspoon of warm water until the sauce is smooth and creamy.
Layer the warm cooked basmati rice in a serving bowl, top with the spiced chicken and the fresh vegetable salad, and finish with a drizzle of the tahini sauce.

Nutrition

Ingredients

Instructions

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