Name: Chicken shawarma rice bowl
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast, thinly sliced; 1/4 cup long-grain white rice; 1/2 cup water; 1/4 tsp ground turmeric; 1 1/2 tsp extra virgin olive oil; 1/4 cup nonfat Greek yogurt; 2 tsp lemon juice; 1 clove garlic, minced; 3/4 tsp ground cumin; 1/4 tsp smoked paprika; 1/8 tsp ground cinnamon; 1/2 tsp salt; 2.5 oz cucumber, diced; 1/3 cup cherry tomatoes, halved; 1/2 tsp dried parsley

Instructions

Prep 20 min · Cook 15 min

In a small saucepan, combine the rice, water, turmeric, and a 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.
In a medium bowl, toss the sliced chicken with half the olive oil, the garlic, cumin, smoked paprika, cinnamon, and about half the remaining salt until evenly coated.
In a small bowl, whisk together the Greek yogurt, lemon juice, dried parsley, and the rest of the salt. Fold in the diced cucumber and halved cherry tomatoes.
Heat the remaining olive oil in a 12-inch skillet over medium-high heat. Add the chicken in a single layer and cook for 3 minutes. Flip and cook for 2 to 3 minutes more, stirring the pieces so the garlic does not burn, until browned and opaque in the center. Done when opaque in the center, 165°F.
Fluff the turmeric rice with a fork and spoon it into a bowl. Top with the seared chicken and the cucumber-tomato yogurt salad.

Nutrition

Ingredients

Instructions

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