Name: Chicken shawarma rice bowl
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast, cut into 1-inch pieces; 3/4 tsp ground cumin; 1/2 tsp ground coriander; 1/4 tsp ground turmeric; 1/4 tsp garlic powder; 1 tsp salt; 1 tsp olive oil; 1/4 cup jasmine rice; 1/2 cup water; 1/4 cup nonfat Greek yogurt; 1 tbsp lemon juice; 1 clove garlic, minced; 3.5 oz cucumber, diced; 1/3 cup cherry tomatoes, halved; 2 tbsp red onion, thinly sliced; 1 1/2 tbsp fresh parsley, chopped; 1/2 tsp black pepper

Instructions

Prep 20 min · Cook 20 min

In a small pot, combine the rice, water, and a pinch of the 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 small bowl, toss the chicken pieces with the cumin, coriander, turmeric, garlic powder, and 1/4 teaspoon of the salt until evenly coated.
In a small bowl, whisk together the Greek yogurt, two-thirds of the lemon juice, minced garlic, and a pinch of salt.
Heat the olive oil in a 12-inch skillet over medium-high heat. Add the chicken in a single layer and cook, turning occasionally, until browned and cooked through, about 5 to 7 minutes. Done when internal temperature is 165°F.
In a bowl, combine the cucumber, tomatoes, and red onion with the parsley, the remaining lemon juice, the black pepper, and the final pinch of salt.
Fluff the rice with a fork and place in a bowl. Top with the seared chicken and the cucumber salad. Drizzle the yogurt sauce over the top.

Nutrition

Ingredients

Instructions

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