Name: Chicken shawarma rice bowl
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1 serving
Ingredients: 1/4 cup white rice, rinsed; 2/3 cup water; 1/4 tsp ground turmeric; 1 tsp salt; 5 oz boneless skinless chicken breast, cut into 1/2-inch wide by 2-inch long strips; 1 tsp extra virgin olive oil; 3/4 tsp ground cumin; 1/2 tsp ground coriander; 1/2 tsp smoked paprika; 1/4 tsp garlic powder; 3 tbsp nonfat Greek yogurt; 1 tsp lemon juice; 1 clove garlic, grated; 1.5 oz cucumber, diced; 1/3 cup cherry tomatoes, halved; 2 tbsp red onion, thinly sliced

Instructions

Prep 20 min · Cook 25 min

In a small pot, combine the rice, water, turmeric, and 1/8 teaspoon of the salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
While the rice simmers, in a mixing bowl toss the chicken strips with the olive oil, cumin, coriander, smoked paprika, garlic powder, and 1/4 teaspoon of the salt. Let the chicken marinate at room temperature for 15 minutes while you prepare the rest of the bowl.
In a small bowl, whisk together the Greek yogurt, lemon juice, grated garlic, and the remaining 1/8 teaspoon of salt. Dice the cucumber, halve the tomatoes, and slice the onion.
When the rice is done, remove the pot from the heat and let it rest, covered, for 5 minutes.
Heat a 12-inch skillet over medium-high heat. Add the chicken strips in a single layer and cook for 4 minutes, flip, and cook for 4 minutes more until browned and opaque in the center. Done when opaque in the center, 165°F.
Fluff the rice with a fork and transfer to a bowl. Arrange the seared chicken, cucumber, tomatoes, and onion over the rice. Drizzle with the lemon yogurt sauce.

Nutrition

Ingredients

Instructions

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