One-Pan Chicken Shawarma Rice Bowls

Name: One-Pan Chicken Shawarma Rice Bowls
Cuisine: Middle Eastern
Ingredients: 1.5 lbs boneless, skinless chicken thighs; 1 tbsp paprika; 1 tbsp cumin; 1 tbsp onion powder; 2 tsp coriander; 1 tsp allspice; 2 tsp turmeric; 2 tsp pepper; 1 tsp salt; 3 tbsp olive oil; 8 garlic cloves; 0.5 lemon, juiced; 2 tsp @betterthanbouillon roasted chicken base; 3 tbsp butter; 1.5 cups yellow onion, diced; 1 tbsp turmeric; 2 tsp paprika; 2 tsp garlic powder; 2 tsp pepper; 1.5 cups basmati rice; 3 cups hot water; 3 tsp @betterthanbouillon roasted chicken base; 0.5 large red onion, thinly sliced; 1 cup cherry tomatoes, quartered; 1 cup cucumber, sliced then halved; 1 tsp salt; 1 tsp black pepper; 2 tsp sumac; 0.5 lemon, juiced; 0.25 cup mayonnaise

Serves 1

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One-Pan Chicken Shawarma Rice Bowls

instagram.com

Serves 1

Directions

1In a bowl, combine the chicken with the spices, olive oil, garlic, lemon juice and Better Than Bouillon.
2Mix well.
3Marinate for as long as your patience can handle.
4Heat a large pan over medium-high heat and add a drizzle of olive oil.
5Once hot, add the chicken in batches.
6Cook for 6 to 8 mins per side until golden and cooked through.
7Set aside.
8Reduce heat to medium-low.
9Add butter to the same pan then the onions & cook, stirring often, until translucent.
10Add the garlic & spices, cook for 1 to 2 mins.
11Add the rice and toast for 2 mins while stirring.
12Pour in the hot water mixed with Better Than Bouillon.
13Stir & bring to a boil.
14Once boiling, cover & reduce heat to low.
15Simmer for 20 mins until cooked.
16Mix the salad ingredients in one bowl and the sauce ingredients in another bowl.
17Enjoy!

Ingredients

1.5 lbs boneless, skinless chicken thighs
1 tbsp paprika
1 tbsp cumin
1 tbsp onion powder
2 tsp coriander
1 tsp allspice
2 tsp turmeric
2 tsp pepper
1 tsp salt
3 tbsp olive oil
8 garlic cloves
0.5 lemon, juiced
2 tsp @betterthanbouillon roasted chicken base
3 tbsp butter
1.5 cups yellow onion, diced
1 tbsp turmeric
2 tsp paprika
2 tsp garlic powder
2 tsp pepper
1.5 cups basmati rice
3 cups hot water
3 tsp @betterthanbouillon roasted chicken base
0.5 large red onion, thinly sliced
1 cup cherry tomatoes, quartered
1 cup cucumber, sliced then halved
1 tsp salt
1 tsp black pepper
2 tsp sumac
0.5 lemon, juiced
0.25 cup mayonnaise
0.25 cup plain Greek yogurt
2 to 3 garlic cloves
1 tbsp fresh parsley
1 tsp salt
1 tsp black pepper
0.5 lemon, juiced
1 tbsp olive oil

Equipment

large panbowl

Tips

For an affordable but massive flavor boost, mix water with Better Than Bouillon.
Marinate the chicken for as long as your patience can handle.

One-Pan Chicken Shawarma Rice Bowls

Serves 1

instagram.com

One-Pan Chicken Shawarma Rice Bowls

instagram.com

Serves 1

Directions

1In a bowl, combine the chicken with the spices, olive oil, garlic, lemon juice and Better Than Bouillon.
2Mix well.
3Marinate for as long as your patience can handle.
4Heat a large pan over medium-high heat and add a drizzle of olive oil.
5Once hot, add the chicken in batches.
6Cook for 6 to 8 mins per side until golden and cooked through.
7Set aside.
8Reduce heat to medium-low.
9Add butter to the same pan then the onions & cook, stirring often, until translucent.
10Add the garlic & spices, cook for 1 to 2 mins.
11Add the rice and toast for 2 mins while stirring.
12Pour in the hot water mixed with Better Than Bouillon.
13Stir & bring to a boil.
14Once boiling, cover & reduce heat to low.
15Simmer for 20 mins until cooked.
16Mix the salad ingredients in one bowl and the sauce ingredients in another bowl.
17Enjoy!