Name: Chicken shawarma rice bowls
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast, thinly sliced; 1/4 cup jasmine rice; 1/2 cup water; 1 tsp olive oil; 1/4 cup nonfat Greek yogurt; 2 tsp lemon juice; 2 cloves garlic, grated; 3/4 tsp ground cumin; 1/2 tsp ground coriander; 1/4 tsp smoked paprika; 1/4 tsp ground turmeric; 1/2 tsp salt; 2 oz cucumber, diced; 1/3 cup cherry tomatoes, halved; 2 tbsp red onion, thinly sliced

Nutrition

Per serving

447 calories

Protein: 43g; 39% of calories
Carbs: 49g; 44% of calories
Fat: 9g; 17% of calories

Instructions

Prep 20 min · Cook 10 min

In a small pot, combine the rice, water, and a pinch of the salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from the heat and let rest covered for 5 minutes.
While the rice cooks, whisk together the Greek yogurt, lemon juice, half the garlic, and a pinch of the salt in a small bowl. Set aside.
In a medium bowl, toss the sliced chicken with the cumin, coriander, smoked paprika, turmeric, the remaining garlic, and the rest of the salt until well coated.
Heat the olive oil in a 12-inch skillet 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 until browned and opaque in the center. Done when opaque in the center, 165°F.
Fluff the rice with a fork and place in a bowl. Top with the seared chicken, diced cucumber, cherry tomatoes, and red onion. Drizzle the garlic yogurt sauce over the top.

Nutrition

Ingredients

Instructions

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