Name: Chicken shawarma rice bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast, sliced into 1/4-inch-thick strips; 1/4 cup white rice; 1/2 cup water; 1/4 tsp ground turmeric; 3/4 tsp ground cumin; 3/4 tsp smoked paprika; 1/2 tsp garlic powder; 1/2 tsp ground coriander; 1 tsp salt; 1 tsp extra virgin olive oil; 1/4 cup nonfat Greek yogurt; 1 tsp lemon juice; 1 clove garlic, minced; 1.5 oz cucumber, diced; 1.5 oz tomato, diced; 2 tbsp red onion, thinly sliced; 2 tsp water

Instructions

Prep 15 min · Cook 20 min

In a small saucepan, combine the rice, water, turmeric, and a small pinch of the salt. Bring to a boil, then reduce heat to very low, cover tightly, and simmer for 15 minutes. Remove from heat and let rest, covered, for 5 minutes.
While the rice cooks, toss the chicken strips in a bowl with the cumin, smoked paprika, garlic powder, coriander, and half of the remaining salt until evenly coated.
In a small bowl, whisk together the Greek yogurt, lemon juice, minced garlic, a pinch of the salt, and the remaining water until the sauce runs off a spoon in a ribbon.
Heat the olive oil in a skillet over medium-high heat. Add the chicken strips in a single layer and cook for 3 minutes, flip, and cook for 2 to 3 minutes more until deeply browned and opaque in the center. Done when opaque in the center, 165°F.
Fluff the rice with a fork. Place the rice in a bowl and top with the seared chicken, diced cucumber, tomato, and red onion. Drizzle the yogurt sauce over the top and serve.

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Instructions

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