Name: Chicken shawarma rice bowl
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1/4 cup white rice; 1/2 cup water; 1/4 tsp ground turmeric; 1/2 tsp salt; 5 oz boneless skinless chicken breast, sliced into 1/2-inch strips; 3/4 tsp ground cumin; 1/2 tsp ground coriander; 1/4 tsp garlic powder; 1/2 tsp smoked paprika; 1 tsp olive oil; 2 oz cucumber, diced; 1/3 cup cherry tomatoes, halved; 2 tbsp red onion, thinly sliced; 3 tbsp nonfat Greek yogurt; 2 tsp lemon juice; 1 clove garlic, minced; 2 tsp water

Instructions

Prep 20 min · Cook 10 min

In a small saucepan, combine the rice, water, turmeric, and a pinch of the salt. Bring to a boil over high heat, then cover and reduce to the lowest heat setting. Simmer for 15 minutes. Turn off the heat and let it rest, covered, for 5 minutes.
While the rice simmers, toss the chicken strips in a bowl with the cumin, coriander, garlic powder, smoked paprika, and half of the remaining salt.
In a small bowl, whisk together the Greek yogurt, minced garlic, half of the lemon juice, the sauce water, and a pinch of the salt until smooth and pourable.
Heat the olive oil in a 12-inch nonstick skillet over medium-high heat. Add the chicken in a single layer. Cook for 3 minutes without moving them to get a brown crust, then flip and cook for 2 to 3 minutes more until the chicken is cooked through. Done when 165°F.
Fluff the turmeric rice and place it in a bowl. Toss the cucumber, tomatoes, and red onion with the remaining lemon juice and a final pinch of salt. Arrange the vegetables and chicken over the rice, then drizzle with the yogurt sauce.

Nutrition

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Instructions

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