Name: Chicken Shawarma Rice Bowl
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 7 oz raw chicken breast; 0.25 cup dry white rice; 0.5 tbsp olive oil; 0.25 cup nonfat Greek yogurt; 1 tbsp lemon juice; 0.5 cup raw cucumber; 0.5 cup raw tomato; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp garlic powder; 0.5 tsp ground cumin; 0.5 tsp smoked paprika; 0.25 tsp ground turmeric; 1 clove garlic

Nutrition

Per serving

550 calories

Protein: 56g; 41% of calories
Carbs: 50g; 37% of calories
Fat: 13g; 22% of calories

Instructions

Prep 15 min · Cook 15 min

Combine the dry white rice and 0.5 cup of water in a small saucepan, bring to a boil, then reduce heat to low and simmer covered for 15 minutes.
Slice the raw chicken breast into thin strips and place in a bowl; toss thoroughly with olive oil, cumin, smoked paprika, turmeric, garlic powder, sea salt, and black pepper.
Heat a large non-stick skillet over medium-high heat and sauté the seasoned chicken for 6 to 8 minutes until golden brown and cooked through.
While the chicken and rice cook, dice the raw cucumber and tomato into small pieces and finely mince the fresh garlic clove.
In a small mixing bowl, whisk together the nonfat Greek yogurt, lemon juice, and minced garlic until the sauce is smooth.
Fluff the cooked rice with a fork and divide it into serving bowls, topping with the warm chicken, diced vegetables, and a generous drizzle of the garlic-yogurt sauce.

Nutrition

Ingredients

Instructions

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