Name: Chicken shawarma rice bowl
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast, cut into bite-size pieces; 1/4 cup jasmine rice; 1/2 cup water; 3 tbsp nonfat Greek yogurt; 1.5 oz cucumber, diced; 3/4 tsp lemon juice; 8 olive oil cooking sprays; 1/4 tsp garlic powder; 1/2 tsp ground cumin; 1/4 tsp smoked paprika; 1/2 tsp salt; 1/4 tsp black pepper

Nutrition

Per serving

379 calories

Protein: 40g; 43% of calories
Carbs: 41g; 44% of calories
Fat: 6g; 13% of calories

Instructions

Prep 15 min · Cook 15 min

In a small saucepan, combine the rice, water, and a pinch of the salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest, covered, for 5 minutes.
While the rice cooks, toss the chicken pieces in a bowl with the garlic powder, cumin, smoked paprika, half the remaining salt, and the black pepper until evenly coated.
In a small bowl, stir together the Greek yogurt, diced cucumber, lemon juice, and the rest of the salt.
Coat a 12-inch nonstick skillet with cooking spray and set over medium-high heat. Add the chicken 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.
Fluff the rice with a fork and scoop it into a bowl. Top with the seared chicken and the cucumber yogurt sauce.

Nutrition

Ingredients

Instructions

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