Name: Chicken breast shawarma bowl
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 1/3 cup cooked jasmine rice; 1/4 tsp ground turmeric; 3/4 tsp salt; 6 oz boneless skinless chicken breast, sliced into 1/2-inch strips; 1 tsp extra virgin olive oil; 1 tsp ground cumin; 1 tsp ground coriander; 1/2 tsp smoked paprika; 1/2 tsp garlic powder; 1/2 tsp black pepper; 1/3 cup cherry tomatoes, halved; 1.5 oz cucumber, diced; 1 tbsp fresh parsley, chopped; 1 tbsp lemon juice; 3/4 tsp tahini; 1 tbsp water

Instructions

Prep 15 min · Cook 0 min

In a bowl, toss the chicken strips with the cumin, coriander, smoked paprika, half the garlic powder, black pepper, and half the salt.
In a medium bowl, toss the cherry tomatoes, cucumber, parsley, one third of the lemon juice, and a quarter of the salt.
In a small bowl, whisk the tahini with half the water until smooth. Whisk in the remaining lemon juice, the rest of the garlic powder, and the last quarter of the salt. Add the remaining water a few drops at a time until the sauce is pourable.
Heat the olive oil in a nonstick skillet over medium-high heat. Add the chicken in a single layer. Cook for 4 minutes, flip, and cook for 3 to 4 minutes more until deeply browned. Done when opaque in the center, 165°F.
While the chicken cooks, place the pre-cooked rice in a microwave-safe bowl. Sprinkle with the turmeric and a few drops of water. Cover and microwave for 1 to 2 minutes until hot, then stir well to distribute the color.
Place the turmeric rice in a shallow bowl. Top with the seared chicken and the tomato cucumber salad. Drizzle the tahini sauce over the plate.

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Instructions

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