High Protein Chicken Shawarma Rice Bowls

Serves 4
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Directions

  1. 1Season your chicken with fresh garlic, onion powder, parsley, smoked paprika, salt, pepper, cumin, and squeeze lemons.
  2. 2Mix until the chicken changes color.
  3. 3For the Samurai sauce, combine fat-free yogurt, light mayo, hot sauce, salt, pepper, garlic, onion powder, paprika, and lemon juice.
  4. 4Mix the sauce until smooth and creamy.
  5. 5Cook the chicken in light butter for 8-10 minutes until golden brown.
  6. 6Chop the cooked chicken into cubes.
  7. 7In a bowl, add Greek yogurt, chopped cucumbers, tomatoes, salt, garlic, cumin, and parsley.
  8. 8Mix until creamy.
  9. 9Serve with golden rice, shawarma chicken, and the spicy Samurai sauce.

Ingredients

  • 750 g Chicken Breast
  • 4 Cloves Minced Garlic Cloves
  • 2 tsp Onion Powder
  • 2 tsp Dried Parsley
  • 2 tsp Smoked Paprika
  • 1.5 tsp Salt
  • 1.5 tsp Pepper
  • 2 tsp Cumin
  • 0.75 Lemon Lemon Juice
  • 40 g Light Butter
  • 200 g Low Fat Greek Yogurt
  • 100 g Light Mayo
  • 25 g Hot Sauce
  • 0.5 tsp Salt
  • 0.5 tsp Pepper
  • 0.5 tsp Garlic Powder
  • 0.5 tsp Onion Powder
  • 0.5 tsp Paprika
  • 0.25 Lemon Lemon Juice
  • 100 g Greek Yogurt
  • Chopped Cucumbers
  • Tomatoes
  • Salt
  • Garlic
  • Cumin
  • Fresh Parsley
  • 200 g Uncooked Basmati Rice
  • 1 tsp Turmeric
  • 1 tsp Paprika
  • 1 tsp Salt
  • 1 tsp Cumin

Equipment

Baking dishMixing bowlWhiskPanKnifePlatesMeal prep containers

Tips

  • When cooking the chicken, make sure it’s on medium heat. Use cooking spray or olive oil if preferred.
  • Only add Samurai Sauce and Cucumber Yogurt mix to your meal when ready to eat.
  • Reheat the rice and chicken separately to the other components.