Name: Chicken Shawarma Rice Bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 3.5 oz raw chicken breast; 0.25 cup dry white rice; 0.5 tbsp olive oil; 0.25 cup nonfat Greek yogurt; 0.5 tsp cumin; 0.5 tsp paprika; 0.25 tsp turmeric; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp lemon juice; 0.5 cup raw cucumber; 0.5 cup raw tomato; 2 tbsp raw red onion; 1 tsp raw garlic

Instructions

Prep 15 min · Cook 20 min

In a small pot, combine the dry white rice with 0.5 cup of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed.
While the rice cooks, slice the raw chicken breast into thin, bite-sized strips.
Mince the raw garlic. In a medium bowl, whisk together the olive oil, minced garlic, cumin, paprika, turmeric, sea salt, and black pepper.
Add the chicken strips to the bowl and toss until every piece is thoroughly coated in the spice marinade.
Heat a non-stick skillet over medium-high heat. Add the chicken and sauté for 8 to 10 minutes, stirring occasionally, until the edges are golden brown and the chicken is cooked through.
Dice the raw cucumber, raw tomato, and raw red onion. In a small bowl, toss the vegetables with 0.5 tbsp of the lemon juice.
In a separate small ramekin, whisk together the nonfat Greek yogurt and the remaining 0.5 tbsp of lemon juice until smooth.
To assemble, fluff the cooked rice with a fork and place it in the center of a bowl. Top with the warm shawarma chicken and the fresh vegetable salad, then drizzle the lemon-yogurt sauce over the top.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes