Name: Chicken shawarma rice bowl
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/4 cup long-grain white rice; 1/2 cup water; 1/4 tsp ground turmeric; 1 tsp salt; 6 oz boneless skinless chicken breast, sliced into 1/2-inch thick strips; 1 tsp extra virgin olive oil; 3/4 tsp ground cumin; 1/2 tsp ground coriander; 1/2 tsp smoked paprika; 1/4 cup nonfat Greek yogurt; 1 clove garlic, minced; 1 tsp lemon juice; 2 oz cucumber, diced; 1/2 tsp black pepper

Nutrition

Per serving

469 calories

Protein: 49g; 42% of calories
Carbs: 47g; 40% of calories
Fat: 10g; 18% of calories

Instructions

Prep 20 min · Cook 15 min

In a small saucepan, combine the rice, water, turmeric, and 1/4 of the salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
Remove the rice from the heat and let rest, covered. While the rice rests, whisk together the Greek yogurt, minced garlic, lemon juice, and 1/4 of the salt in a small bowl. Dice the cucumber and set aside.
Toss the chicken strips with the cumin, coriander, smoked paprika, black pepper, and the remaining half of the salt until evenly coated.
Heat the olive oil in a 12-inch nonstick skillet over medium-high heat. Add the chicken in a single layer and cook, turning occasionally, until golden brown and no longer pink at the center, about 6 to 8 minutes. Done when 165°F at the center.
Fluff the turmeric rice with a fork and place in a bowl. Top with the seared chicken and diced cucumber, then drizzle the garlic yogurt sauce over the top.

Nutrition

Ingredients

Instructions

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