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

Instructions

Prep 20 min · Cook 20 min

Rinse the rice in a fine-mesh strainer until the water runs clear. In a small saucepan, combine the rice, water, and a pinch of the salt. Bring to a boil, then cover tightly and reduce heat to the lowest setting. Simmer for 15 minutes. Remove from heat and let rest covered for 5 minutes.
In a bowl, toss the chicken with half the cumin, the coriander, paprika, turmeric, garlic powder, and half the salt until well coated.
In a small bowl, whisk the yogurt with the garlic, half the lemon juice, and a pinch of salt. In another bowl, combine the cucumber, tomatoes, onion, and parsley with the remaining lemon juice 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 is no longer pink, 165°F.
Fluff the rice with a fork and transfer to a bowl. Top with the seared chicken and the vegetable salad. Drizzle the yogurt sauce over the top.

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Ingredients

Instructions

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