Chicken Shawarma Rice Bowl
A useful all-purpose meal: plenty of flavor, a sensible amount of protein, actual carbohydrates, and enough vegetables to reassure everyone involved.
Ingredients
Makes 2 servings.
| Ingredient | Quantity |
|---|---|
| Boneless chicken thighs, trimmed | 300 g |
| Cooked basmati rice | 300 g |
| Cucumber, diced | 1 medium |
| Tomato, diced | 2 medium |
| Red onion, thinly sliced | 1/2 small |
| Greek yogurt | 100 g |
| Tahini | 20 g |
| Lemon juice | 2 tablespoons |
| Olive oil | 1 teaspoon |
| Cumin | 1 teaspoon |
| Smoked paprika | 1 teaspoon |
| Turmeric | 1/2 teaspoon |
| Garlic powder | 1/2 teaspoon |
| Salt and pepper | To taste |
Preparation
- Coat the chicken with the olive oil, cumin, paprika, turmeric, garlic, salt, and pepper.
- Cook in a hot pan for 5–7 minutes per side, or until fully cooked. Rest briefly, then slice.
- Mix the yogurt, tahini, lemon juice, and a spoonful of water into a pourable sauce.
- Divide the rice, chicken, cucumber, tomato, and onion between two bowls. Spoon the sauce over the top.
Nutritional Values
Per serving
| Macro | |
|---|---|
| Fat | 18g |
| Carbs | 59g |
| Protein | 44g |
Total Calories: 570
* Nutritional values are estimates and will vary with brands, measurements, and substitutions.