Name: Chicken Shawarma Rice Bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 7 oz raw chicken breast; 0.25 cup dry white rice; 1 tbsp olive oil; 1 clove garlic; 0.5 tsp ground cumin; 0.5 tsp ground coriander; 0.25 tsp ground turmeric; 0.25 tsp smoked paprika; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 cup raw cucumber; 0.5 cup raw tomato; 2 tbsp raw red onion; 1 tbsp fresh parsley; 1 tbsp lemon juice

Instructions

Prep 15 min · Cook 20 min

Rinse the dry white rice under cold water until clear, then combine with 0.5 cup water in a small saucepan; bring to a boil, reduce to low, cover, and simmer for 15 minutes.
Slice the raw chicken breast into thin, bite-sized strips for even cooking.
In a medium bowl, whisk together the olive oil, minced garlic, cumin, coriander, turmeric, smoked paprika, sea salt, and black pepper.
Add the chicken strips to the bowl and toss thoroughly to coat in the spice marinade.
Heat a large non-stick skillet over medium-high heat and sauté the chicken for 7 to 9 minutes until the edges are golden brown and the meat is cooked through.
While the chicken and rice cook, finely dice the raw cucumber, tomato, and red onion.
In a small bowl, toss the diced vegetables with chopped fresh parsley and lemon juice to create a fresh salad.
Remove the rice from heat and fluff with a fork, then transfer to a serving bowl.
Top the rice with the warm shawarma chicken and the chilled vegetable salad before serving.

Nutrition

Ingredients

Instructions

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