Name: Chicken shawarma rice bowl
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, cut into 1-inch pieces; 1/4 cup basmati rice; 1/2 cup water; 1 1/2 tsp olive oil; 1/2 tsp ground cumin; 1/2 tsp smoked paprika; 1/4 tsp garlic powder; 1 tsp salt; 1/2 tsp black pepper; 2 tbsp plain nonfat Greek yogurt; 1 tsp lemon juice; 1 clove garlic, grated or finely minced; 3.5 oz cucumber, diced; 1 1/2 tbsp fresh parsley, chopped

Instructions

Prep 20 min · Cook 20 min

In a small saucepan, combine the rice, water, and a small pinch of the salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest, still covered, for 5 minutes.
While the rice cooks, toss the chicken pieces in a bowl with the cumin, smoked paprika, garlic powder, black pepper, and half of the salt until evenly coated.
In a small bowl, whisk together the Greek yogurt, lemon juice, grated garlic, and a tiny pinch of the salt until smooth.
In another bowl, toss the diced cucumber with the fresh parsley and the remaining pinch of salt.
Heat the olive oil in a 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 the edges are browned and the center is opaque. Done when opaque in the center, 165°F.
Fluff the rice with a fork and place it in a bowl. Top with the seared chicken and the cucumber salad, then drizzle the lemon yogurt sauce over the top.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes