Name: Chicken shawarma rice bowl
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken thighs, thinly sliced; 1/4 cup basmati rice, rinsed; 1/2 cup water; 1 tsp olive oil; 1 tsp ground cumin; 3/4 tsp smoked paprika; 1/4 tsp ground turmeric; 1/4 tsp garlic powder; 3/4 tsp salt; 1/2 tsp black pepper; 3 tbsp nonfat Greek yogurt; 1 1/2 tsp lemon juice; 1 clove garlic, minced; 3 oz cucumber, diced; 1/2 cup cherry tomatoes, halved; 2 tbsp red onion, thinly sliced; 1 tbsp fresh parsley, chopped

Instructions

Prep 20 min · Cook 20 min

In a small pot, combine the rinsed rice, water, and a pinch of salt. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 15 minutes. Remove from heat and let rest covered for 5 minutes.
In a bowl, toss the chicken with half the olive oil, the cumin, smoked paprika, turmeric, garlic powder, most of the remaining salt, and the black pepper. In a small bowl, whisk the yogurt with half the lemon juice, the minced garlic, and a pinch of salt. In another bowl, combine the cucumber, tomatoes, red onion, and parsley with the rest of the lemon juice and a pinch of salt.
Heat the remaining olive oil in a 12-inch nonstick skillet over medium-high heat until it shimmers. Add the chicken in a single layer and leave undisturbed for 2 minutes. Stir and continue cooking for 3 to 4 minutes until deeply browned at the edges and cooked through. Done when is deeply browned and reaches internal temperature, 165°F.
Fluff the rice with a fork and place it in a bowl. Top with the seared chicken and the cucumber salad. Serve with the yogurt sauce drizzled over or on the side.

Nutrition

Ingredients

Instructions

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