Name: Chicken shawarma rice bowls
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/4 cup jasmine rice, rinsed; 1/2 cup water; 1 tsp salt; 6 oz boneless skinless chicken breast, sliced into thin strips; 1 tsp extra virgin olive oil; 1/2 tsp ground cumin; 1/2 tsp smoked paprika; 1/4 tsp ground turmeric; 1/4 tsp garlic powder; 3.5 oz cucumber, diced; 1/2 cup cherry tomatoes, halved; 2 tbsp red onion, finely diced; 1 1/2 tsp lemon juice; 2 tbsp nonfat Greek yogurt; 1 clove garlic, grated to a paste

Instructions

Prep 20 min · Cook 15 min

In a small saucepan, combine the rice, water, and 1/4 teaspoon of the salt. Bring to a boil over high heat, then reduce to the lowest simmer, cover with a tight-fitting lid, and cook for 15 minutes. Check at 12 minutes and add 1 tablespoon of water if the pan looks dry. Remove from the heat and let rest, covered, for 5 minutes.
In a bowl, toss the cucumber, tomatoes, and onion with 1 teaspoon of the lemon juice and 1/4 teaspoon of the salt. In a separate small bowl, whisk the yogurt, garlic, the rest of the lemon juice, a pinch of salt, and 1 teaspoon of water until smooth and thin enough to drizzle.
In a bowl, toss the chicken strips with the cumin, smoked paprika, turmeric, garlic powder, and the remaining 1/8 teaspoon of salt until evenly coated.
Heat the olive oil in a skillet over medium-high heat. Add the chicken in a single layer and cook for 4 minutes, flip, and cook for 3 minutes more until the edges are browned. Done when opaque in the center, 165°F.
Fluff the rice with a fork and place it in a serving bowl. Top with the seared chicken and the cucumber salad. Drizzle the garlicky yogurt sauce over the entire bowl before serving.

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Instructions

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