High Protein Chicken Shawarma Rice Bowls

Name: High Protein Chicken Shawarma Rice Bowls
Total time: 20 min
Yield: 5 servings
Cuisine: Middle Eastern
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

20m

Serves 5

tiktok.com

High Protein Chicken Shawarma Rice Bowls

tiktok.com

20m

Serves 5

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!

High Protein Chicken Shawarma Rice Bowls

High Protein Chicken Shawarma Rice Bowls

Directions

Ingredients

Equipment

Tips

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