High Protein Chicken Shawarma Rice Bowl
Hope you like to cook cause this looks like alot of cooking. I’m calling “Not IT” on the dishes…
Servings Prep Time
3People 30Minutes
Cook Time
30Minutes
Servings Prep Time
3People 30Minutes
Cook Time
30Minutes
Ingredients
Instructions
  1. **The Rice:** Rinse the rice in cold water until the water runs clear. Drain and set aside. In a medium pot, heat the 1 tbsp olive oil over medium heat. Add the 1/2 each Yellow Onion and saute until soft and translucent, about 5 minutes. Add the 1 1/4 tsp Tumeric and 1 tsp Cumin to the pot and stir until the onion is coated with the spices. Add the 1 1/2 tbps Garlic and saute for about 30 seconds, being careful not to let the garlic burn. Add the 1 1/2 cups Basmati Rice to the pot and stir until the rice is coated with the onion and spice mixture. Add the 2 1/4 cups Water, 1 tsp Salt, and 1 tsp Black Pepper to the pot and stir to combine. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 18-20 minutes, or until the rice is tender and the water has been absorbed. – Fill 1/3 of bowl with rice
  2. **The Chicken:** Mix together 2 tbps Garlic Minced 2 lbs Chicken Breast 1 tbsp Onion Powder 1 tbsp Parley 1 tbsp Paprika 1 tsp Salt 1 tsp Black Pepper 1 tbsp Cumin – Cook until done and chop into cubes and fill 1/3 of bowl next to rice
  3. **The Cucumber and Tomato Salad:** Chop cucumber and tomato into cubes 1 tsp Cumin 1 tsp Garlic 1/2 tsp Salt 1/2 cup Greek Yogurt 1 tbsp Parsley – Mix together and put into the remaining 1/3 of bowl next to chicken
  4. **The Sauce:** 1/2 lemon juice 1/2 cup greek yogurt 1 tbsp Light Mayonaise 2 tsp Hot Sauce 2 tsp Garlic Minced 1/2 tbsp Onion Powder 1 tbsp Paprika 1/2 tsp Salt 1/2 tsp Black Pepper – Mix together and drizzle over everything in the bowl