Chicken Shawarma Rice Bowl

Name: Chicken Shawarma Rice Bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 7 servings
Cuisine: Middle Eastern
Ingredients: 2 cup white basmati rice (uncooked); 3.5 cup water; 1 teaspoon ground turmeric; 2 pound chicken breast (boneless, skinless, sliced into thin strips); 3 tablespoon olive oil; 1.5 teaspoon ground cumin; 1.5 teaspoon ground coriander; 1 teaspoon smoked paprika; 1 teaspoon garlic powder; 1.5 teaspoon salt; 0.5 teaspoon black pepper (ground); 4 Persian cucumbers (diced); 4 Roma tomatoes (diced); 0.5 cup tahini; 0.25 cup lemon juice

Fragrant golden turmeric basmati rice layered with spiced pan-seared chicken breast, crunchy cucumber-tomato salad, and a creamy lemon tahini drizzle.

Prep: 15 min
Cook: 20 min
Total: 35 min
Servings: 7
Cuisine: Middle Eastern
Difficulty: Easy
Cost: $3.16/serving

Dietary

Dairy-Free
Gluten-Free
Nut-Free
Egg-Free
Kosher
High-Protein
Low-Sugar
Low-Saturated-Fat

Ingredients

2 cup white basmati rice (uncooked)
3.5 cup water
1 teaspoon ground turmeric
2 pound chicken breast (boneless, skinless, sliced into thin strips)
3 tablespoon olive oil
1.5 teaspoon ground cumin
1.5 teaspoon ground coriander
1 teaspoon smoked paprika
1 teaspoon garlic powder
1.5 teaspoon salt
0.5 teaspoon black pepper (ground)
4 Persian cucumbers (diced)
4 Roma tomatoes (diced)
0.5 cup tahini
0.25 cup lemon juice

Instructions

In a pot, combine white basmati rice, water, ground turmeric, and 1/2 teaspoon salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest covered for 5 minutes.
In a bowl, toss sliced chicken breast with 2 tablespoons olive oil, ground cumin, ground coriander, smoked paprika, garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add seasoned chicken in a single layer (in batches if needed) and cook for 6 to 8 minutes, turning occasionally until browned and cooked through. Remove from heat.
In a small bowl, whisk together tahini, lemon juice, and 1/4 cup warm water until smooth and pourable.
Assemble 7 lunch bowls by dividing the yellow turmeric rice among containers. Top each with equal portions of cooked shawarma chicken, diced Persian cucumber, and diced Roma tomatoes. Drizzle tahini sauce over top before serving.

Notes

Store the tahini sauce in small separate dressing cups for optimal freshness if packing cold, or reheat the rice and chicken for 1 minute before adding fresh veggies and sauce.

Nutrition (per serving)

Calories: 542
Protein: 38.8 g
Carbohydrates: 50.2 g
Fat: 21.1 g
Fiber: 2.3 g
Sodium: 593 mg
Saturated Fat: 3.2 g
Sugar: 2.1 g
Cholesterol: 91 mg