High Protein Chicken Shawarma Rice Bowls

20 mins
Serves 5
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Directions

  1. 1Marinate the chicken thighs with minced garlic, salt, pepper, smoked paprika, onion powder, cumin, cinnamon, sumac, olive oil, and lemon juice.
  2. 2Marinate the chicken thighs with minced garlic, salt, pepper, smoked paprika, onion powder, cumin, cinnamon, sumac, olive oil, and lemon juice.
  3. 3Marinate the chicken thighs with minced garlic, salt, pepper, smoked paprika, onion powder, cumin, cinnamon, sumac, olive oil, and lemon juice.
  4. 4Prepare the garlic white sauce by mixing yogurt, light mayo, honey, salt, pepper, garlic powder, and pickle juice.
  5. 5Prepare the garlic white sauce by mixing yogurt, light mayo, honey, salt, pepper, garlic powder, and pickle juice.
  6. 6Prepare the garlic white sauce by mixing yogurt, light mayo, honey, salt, pepper, garlic powder, and pickle juice.
  7. 7Cook 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.
  8. 8Cook 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.
  9. 9Cook 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.
  10. 10Bring the rice to a light bubble, cover, and simmer for 10–12 minutes until fully cooked.
  11. 11Bring the rice to a light bubble, cover, and simmer for 10–12 minutes until fully cooked.
  12. 12Bring the rice to a light bubble, cover, and simmer for 10–12 minutes until fully cooked.
  13. 13Bake or air fry the marinated chicken thighs at 200°C/400°F for 20–23 minutes until golden brown and juicy.
  14. 14Bake or air fry the marinated chicken thighs at 200°C/400°F for 20–23 minutes until golden brown and juicy.
  15. 15Bake or air fry the marinated chicken thighs at 200°C/400°F for 20–23 minutes until golden brown and juicy.
  16. 16Make the fresh crunchy slaw by combining red onion, cherry tomatoes, pickled gherkins, parsley, salt, pepper, sumac, and olive oil.
  17. 17Make the fresh crunchy slaw by combining red onion, cherry tomatoes, pickled gherkins, parsley, salt, pepper, sumac, and olive oil.
  18. 18Make the fresh crunchy slaw by combining red onion, cherry tomatoes, pickled gherkins, parsley, salt, pepper, sumac, and olive oil.
  19. 19Assemble the bowls by layering rice, chicken, and slaw. Top with garlic white sauce.
  20. 20Assemble the bowls by layering rice, chicken, and slaw. Top with garlic white sauce.
  21. 21Assemble the bowls by layering rice, chicken, and slaw. Top with garlic white sauce.

Ingredients

  • 1000 g Boneless Skinless Chicken Thighs
  • 1000 g Boneless Skinless Chicken Thighs
  • 1000 g Boneless Skinless Chicken Thighs
  • 30 g Minced Garlic
  • 30 g Minced Garlic
  • 30 g Minced Garlic
  • 2 tsp Salt
  • 2 tsp Salt
  • 2 tsp Salt
  • 2 tsp Black Pepper
  • 2 tsp Black Pepper
  • 2 tsp Black Pepper
  • 2 tsp Smoked Paprika
  • 2 tsp Smoked Paprika
  • 2 tsp Smoked Paprika
  • 1.5 tsp Onion Powder
  • 1.5 tsp Onion Powder
  • 1.5 tsp Onion Powder
  • 1.5 tsp Cumin
  • 1.5 tsp Cumin
  • 1.5 tsp Cumin
  • 1.5 tsp Cinnamon
  • 1.5 tsp Cinnamon
  • 1.5 tsp Cinnamon
  • 3 tsp Sumac
  • 3 tsp Sumac
  • 3 tsp Sumac
  • 3 tbsp Olive Oil
  • 3 tbsp Olive Oil
  • 3 tbsp Olive Oil
  • 0.75 Lemon Lemon Juice
  • 0.75 Lemon Lemon Juice
  • 0.75 Lemon Lemon Juice
  • 150 g Low Fat Yogurt
  • 150 g Low Fat Yogurt
  • 150 g Low Fat Yogurt
  • 75 g Light Mayonnaise
  • 75 g Light Mayonnaise
  • 75 g Light Mayonnaise
  • 25 g Honey
  • 25 g Honey
  • 25 g Honey
  • 1 tsp Garlic Powder
  • 1 tsp Garlic Powder
  • 1 tsp Garlic Powder
  • 25 g Pickle Juice
  • 25 g Pickle Juice
  • 25 g Pickle Juice
  • 20 g Reduced Fat Butter
  • 20 g Reduced Fat Butter
  • 20 g Reduced Fat Butter
  • 35 g Minced Garlic
  • 35 g Minced Garlic
  • 35 g Minced Garlic
  • 200 g White Onion, finely chopped
  • 200 g White Onion, finely chopped
  • 200 g White Onion, finely chopped
  • 1 tsp Turmeric
  • 1 tsp Turmeric
  • 1 tsp Turmeric
  • 1 tsp Smoked Paprika
  • 1 tsp Smoked Paprika
  • 1 tsp Smoked Paprika
  • 1 tsp Salt
  • 1 tsp Salt
  • 1 tsp Salt
  • 250 g Uncooked Basmati Rice
  • 250 g Uncooked Basmati Rice
  • 250 g Uncooked Basmati Rice
  • 600 g Water
  • 600 g Water
  • 600 g Water
  • 250 g Red Onion, thinly sliced
  • 250 g Red Onion, thinly sliced
  • 250 g Red Onion, thinly sliced
  • 300 g Cherry Tomatoes, chopped
  • 300 g Cherry Tomatoes, chopped
  • 300 g Cherry Tomatoes, chopped
  • 200 g Pickled Gherkins, thinly sliced
  • 200 g Pickled Gherkins, thinly sliced
  • 200 g Pickled Gherkins, thinly sliced
  • 2 tbsp Fresh Parsley, chopped
  • 2 tbsp Fresh Parsley, chopped
  • 2 tbsp Fresh Parsley, chopped
  • 1 tsp Salt
  • 1 tsp Salt
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 1 tsp Black Pepper
  • 1 tsp Black Pepper
  • 1 tsp Sumac
  • 1 tsp Sumac
  • 1 tsp Sumac
  • 1 tbsp Olive Oil
  • 1 tbsp Olive Oil
  • 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!