High-Protein Chicken Shawarma Rice Bowls
Serves 1
Directions
- 1Add fresh garlic and season with shawarma spice mix, tomato paste, olive oil, and a squeeze of lemon juice to boneless chicken thighs.
- 2Mix the chicken until you lose patience.
- 3For the garlic white sauce, combine yogurt, light mayo, honey, salt, pepper, garlic, and pickle juice.
- 4Mix the garlic white sauce until smooth and desired consistency.
- 5Add light butter to a pan with garlic and onion.
- 6Cook garlic and onion for 5 minutes until fragrant.
- 7Add turmeric, smoked paprika, salt, and washed uncooked basmati rice to the pan.
- 8Toast the rice mixture for a couple of minutes.
- 9Add double the amount of water to the rice mixture.
- 10Bring the rice to a light bubble, then cover and simmer for 12 minutes until fully cooked and fluffy.
- 11Lay down the chicken thighs on a sheet pan.
- 12Oven bake or air fry the chicken thighs for 20 minutes until golden and incredibly juicy.
- 13Make the fresh crunchy salad.
- 14Season the salad with salt, pepper, sumac, and olive oil.
- 15Give the salad a good mix.
- 16Serve and enjoy your high-protein shawarma rice bowls.
Ingredients
- boneless chicken thighs
- fresh garlic
- shawarma spice mix
- tomato paste
- olive oil
- lemon juice
- yogurt
- light mayo
- honey
- salt
- pepper
- garlic
- pickle juice
- light butter
- onion
- turmeric
- smoked paprika
- washed uncooked basmati rice
- 1 double the amount water
- fresh crunchy salad
- sumac
Equipment
sheet panpanovenair fryer
Tips
- Mix chicken ingredients until you lose patience.
- For the garlic white sauce, mix until smooth and desired consistency.
- Store side salad separately if meal prepping.
- To make air-fried potatoes crispy again, stick them back in the air fryer for 3-4 minutes at 210C / 420F.
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