High Protein Chicken Shawarma Rice Bowls

Name: High Protein Chicken Shawarma Rice Bowls
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 1125 g Chicken Breast cut into thinner fillet slices; 6 Minced Garlic Cloves; 3 tsp Onion Powder; 3 tsp Dried Parsley; 3 tsp Smoked Paprika; 2.25 tsp Salt & Pepper; 3 tsp Cumin; 1.12 Lemon Juice; 45 g Light Butter (for cooking all pieces); 300 g Low Fat Greek Yogurt (Brand: Milbona); 150 g Light Mayo (Brand: Hellmanns); 37.5 g Hot Sauce (Sauce Shop Buffalo Sauce); 0.75 tsp Salt, Pepper, Garlic, Onion Powder, Paprika; 0.38 Lemon Juice; 150 g Greek Yogurt; Chopped Cucumbers & Tomatoes; to taste Salt, Garlic, Cumin; Fresh Parsley; 300 g Uncooked Basmati Rice; 840 g Cooked Rice; 1.5 tsp Turmeric, Paprika, Salt, Cumin

Serves 6

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High Protein Chicken Shawarma Rice Bowls

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Serves 6

Directions

1Season your chicken with fresh garlic, onion powder, parsley, smoked paprika, salt, pepper, cumin, and squeeze your lemons.
2Mix the chicken until the color changes, ensuring both sides are coated with seasoning. Add more if needed.
3For the samurai sauce, combine fat-free yogurt, light mayo, hot sauce, salt, pepper, garlic, onion powder, paprika, and lemon juice.
4Mix the samurai sauce until smooth and creamy.
5Cook the chicken in light butter for 10 minutes until golden brown, ensuring medium heat.
6Chop the cooked chicken into cubes.
7In a bowl, add yogurt, chopped cucumbers, tomatoes, salt, garlic, cumin, and parsley for the cucumber yogurt mix.
8Mix the cucumber yogurt ingredients until well combined.
9Boil the basmati rice with turmeric, paprika, salt, and cumin until cooked to make the golden rice.
10Serve the dish with golden rice, shawarma chicken, the spicy samurai sauce, and the cucumber yogurt mix.

Ingredients

1125 g Chicken Breast cut into thinner fillet slices
6 Minced Garlic Cloves
3 tsp Onion Powder
3 tsp Dried Parsley
3 tsp Smoked Paprika
2.25 tsp Salt & Pepper
3 tsp Cumin
1.12 Lemon Juice
45 g Light Butter (for cooking all pieces)
300 g Low Fat Greek Yogurt (Brand: Milbona)
150 g Light Mayo (Brand: Hellmanns)
37.5 g Hot Sauce (Sauce Shop Buffalo Sauce)
0.75 tsp Salt, Pepper, Garlic, Onion Powder, Paprika
0.38 Lemon Juice
150 g Greek Yogurt
Chopped Cucumbers & Tomatoes
to taste Salt, Garlic, Cumin
Fresh Parsley
300 g Uncooked Basmati Rice
840 g Cooked Rice
1.5 tsp Turmeric, Paprika, Salt, Cumin

Tips

Make sure both sides of the chicken are coated with the seasoning - Add more if needed!
You can bottle and store the Spicy Samurai Sauce in the fridge and use for other meals too!
When cooking the chicken make sure it’s on medium heat.
Use cooking spray or olive oil if preferred for cooking chicken.
Make the golden rice before cooking the chicken.
You can make the Samurai Sauce and Cucumber Yogurt mix in bulk and store separately. Only add to your meal when ready to eat.
Reheat the rice and chicken separately to the other components.

High Protein Chicken Shawarma Rice Bowls

High Protein Chicken Shawarma Rice Bowls

Directions

Ingredients

Tips

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