One-Pan Chicken Shawarma Rice Bowls

Serves 1
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Directions

  1. 1In a bowl, combine the chicken with the spices (paprika, cumin, onion powder, coriander, allspice, turmeric, pepper, salt), olive oil, garlic, lemon juice, and Better Than Bouillon. Mix well and marinate.
  2. 2Heat a large pan over medium-high heat and add a drizzle of olive oil. Once hot, add the chicken in batches. Cook for 6 to 8 minutes per side until golden and cooked through. Set aside.
  3. 3Reduce heat to medium-low. Add butter to the same pan, then add the onions and cook, stirring often, until translucent.
  4. 4Add the garlic and spices (turmeric, paprika, garlic powder, pepper) to the pan and cook for 1 to 2 minutes.
  5. 5Add the rice to the pan and toast for 2 minutes while stirring.
  6. 6Pour in the hot water mixed with Better Than Bouillon. Stir and bring to a boil.
  7. 7Once boiling, cover the pan and reduce heat to low. Simmer for 20 minutes until the rice is cooked.
  8. 8Mix the salad ingredients (red onion, cherry tomatoes, cucumber, salt, black pepper, sumac, lemon juice) in one bowl.
  9. 9Mix the sauce ingredients (mayonnaise, plain Greek yogurt, garlic cloves, fresh parsley, salt, black pepper, lemon juice, olive oil) in another bowl.
  10. 10Chop up your chicken, assemble the bowls, and dig in.

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 Better Than Bouillon 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 Better Than Bouillon 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

  • Mix water with Better Than Bouillon for an affordable but massive flavor boost for the rice.
  • Marinate chicken for as long as your patience can handle.

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