Name: Chicken shawarma rice bowl
Prep time: 15 min
Cook time: 20 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; 3/4 tsp salt; 6 oz boneless skinless chicken breast, sliced into thin strips; 8 olive oil cooking sprays; 1 tsp ground cumin; 1/2 tsp smoked paprika; 1/4 tsp garlic powder; 1/4 cup nonfat Greek yogurt; 1 tsp lemon juice; 1/2 tsp dried dill; 2 oz cucumber, diced

Nutrition

Per serving

437 calories

Protein: 47g; 43% of calories
Carbs: 47g; 44% of calories
Fat: 6g; 13% of calories

Instructions

Prep 15 min · Cook 20 min

In a small pot, combine the rice, water, turmeric, and a pinch of the salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let rest, covered, for 5 minutes before fluffing with a fork.
While the rice simmers, toss the chicken strips in a bowl with the cumin, smoked paprika, garlic powder, and half the remaining salt.
In a small bowl, stir together the Greek yogurt, lemon juice, dried dill, diced cucumber, and the rest of the salt.
Coat a 12-inch skillet with cooking spray and set over medium-high heat. Add the chicken strips in a single layer and cook for 4 minutes, flip, and cook for 3 to 4 minutes more. Done when opaque in the center, 165°F.
Place the turmeric rice in a bowl and top with the seared chicken. Dollop the yogurt sauce over the top.

Nutrition

Ingredients

Instructions

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