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, sliced into 1-inch strips; 1/4 cup basmati rice; 1/2 cup water; 3 tbsp nonfat Greek yogurt; 2 tsp lemon juice; 2 cloves garlic, minced; 1 tsp olive oil; 3/4 tsp ground cumin; 1/2 tsp ground coriander; 1/4 tsp ground turmeric; 1/4 tsp ground cinnamon; 1/2 tsp salt; 1/2 tsp black pepper; 2 oz cucumber, diced; 1/3 cup cherry tomatoes, halved

Nutrition

Per serving

447 calories

Protein: 42g; 37% of calories
Carbs: 50g; 45% of calories
Fat: 9g; 18% of calories

Instructions

Prep 20 min · Cook 20 min

Combine rice, water, and a pinch of salt in a small saucepan. Bring to a boil, then cover and simmer on low for 15 minutes. Remove from heat and let stand covered for 5 minutes.
In a bowl, toss the chicken strips with half the olive oil, minced garlic, cumin, coriander, turmeric, cinnamon, half the salt, and the black pepper.
Whisk the yogurt and lemon juice together in a small dish with a pinch of salt. In a separate bowl, toss the cucumber and tomatoes together.
Heat the remaining 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 minutes. Done when reaches an internal temperature of 165°F.
Fluff the rice with a fork and place in a shallow bowl. Top with the seared chicken, the cucumber salad, and a dollop of the yogurt sauce.

Nutrition

Ingredients

Instructions

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