High Protein Chicken Shawarma Rice Bowls
Directions
- 1Marinate the chicken thighs with minced garlic, salt, pepper, smoked paprika, onion powder, cumin, cinnamon, sumac, olive oil, and lemon juice.
- 2Prepare the garlic white sauce by mixing yogurt, light mayo, honey, salt, pepper, garlic powder, and pickle juice.
- 3Cook the rice by sautéing garlic and onion in butter, then adding turmeric, smoked paprika, salt, and basmati rice. Toast for 2–3 minutes before adding water.
- 4Bring the rice to a light bubble, cover, and simmer for 10–12 minutes until fully cooked.
- 5Bake or air fry the marinated chicken thighs at 200°C/400°F for 20–23 minutes until golden brown and juicy.
- 6Make the fresh crunchy slaw by combining red onion, cherry tomatoes, pickled gherkins, parsley, salt, pepper, sumac, and olive oil.
- 7Assemble the bowls by layering rice, chicken, and slaw. Top with 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 tbsp Olive Oil
- 0.75 Lemon Lemon Juice
- 150 g Low Fat Yogurt
- 75 g Light Mayonnaise
- 25 g Honey
- 1 tsp Garlic Powder
- 25 g Pickle Juice
- 20 g Reduced Fat Butter
- 35 g Minced Garlic
- 200 g White Onion, finely chopped
- 1 tsp Turmeric
- 1 tsp Smoked Paprika
- 1 tsp Salt
- 250 g Uncooked Basmati Rice
- 600 g Water
- 250 g Red Onion, thinly sliced
- 300 g Cherry Tomatoes, chopped
- 200 g Pickled Gherkins, thinly sliced
- 2 tbsp Fresh Parsley, chopped
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 tsp Sumac
- 1 tbsp Olive Oil
Equipment
baking sheetbowlwhiskfrying panspoon
Tips
- Mix till you lose patience
- Cook garlic and onion on medium low heat for 5-6 mins till softened and fragrant, then add spices and uncooked rice. Toast for 2-3 mins before adding water
- Bring to a light bubble then cover with a lid, simmer for 10-12 mins or until fully cooked. Check halfway to mix, prevents sticking
- Oven bake or Air Fry for 20 mins at 200C/400F + Broil for 3-4 mins to give a good char
- Once cooked, let it rest 4-5mins then chop into cubes - use all the flavorful juices left in the pan!
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