High Protein Chicken Shawarma Rice Bowls
Directions
- 1Mix the chicken with garlic, shawarma spice mix, tomato paste, olive oil, and lemon juice.
- 2Prepare the garlic white sauce by mixing yogurt, light mayo, honey, salt, pepper, garlic powder, and pickle juice.
- 3In a pan, cook light butter, garlic, and onion until fragrant.
- 4Add turmeric, smoked paprika, and salt to the onion mixture.
- 5Add washed, uncooked basmati rice and toast for 2–3 minutes.
- 6Add double the amount of water to the rice, bring to a light bubble, then cover and simmer for 10–12 minutes until cooked and fluffy.
- 7Spread the marinated chicken thighs on a sheet pan and oven bake or air fry for 20 minutes until golden and juicy.
- 8Make the fresh crunchy slaw by mixing red onion, cherry tomatoes, pickled gherkins, parsley, salt, pepper, sumac, and olive oil.
- 9Assemble the bowls with rice, chicken, and slaw, and top with the garlic white sauce.
Ingredients
- 1000 g Boneless Skinless Chicken Thighs
- 30 g Minced Garlic
- 2 tsp Salt
- 2 tsp Black Pepper
- 2 tsp Smoked Paprika
- 1.5 tsp Onion Powder
- 1.5 tsp Cumin
- 1.5 tsp Cinnamon
- 3 tsp Sumac
- 3 tsp Olive Oil
- 0.75 Lemon Lemon Juice
- 150 g Low Fat Yogurt
- 75 g Light Mayo
- 25 g Honey
- 1 tsp Garlic Powder
- 25 g Pickle Juice
- 20 g Reduced Fat Butter
- 35 g Minced Garlic
- 200 g White Onion
- 1 tsp Turmeric
- 1 tsp Smoked Paprika
- 1 tsp Salt
- 250 g Uncooked Basmati Rice
- 600 g Water
- 250 g Red Onion
- 300 g Cherry Tomatoes
- 200 g Pickled Gherkins
- 2 Tbsp Fresh Parsley
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 tsp Sumac
- 1 tsp Olive Oil
Equipment
ovensheet panair fryerfrying panwhisk