High Protein Chicken Shawarma Rice Bowls
Serves 5
Directions
- 1Add minced garlic, shawarma spice mix (salt, black pepper, onion powder, paprika, cumin, cinnamon, sumac), tomato paste, olive oil, and a squeeze of lemon juice to the boneless chicken thighs.
- 2Mix the ingredients together until thoroughly combined.
- 3For the garlic white sauce, combine low fat yogurt, light mayo, honey, salt, pepper, garlic, and pickle juice.
- 4Stir the sauce until it reaches the desired smooth consistency.
- 5In a pan, add light butter, minced garlic, and chopped onion.
- 6Cook the garlic and onion for 5-6 minutes until soft and fragrant.
- 7Add turmeric, smoked paprika, and salt to the pan and mix.
- 8Add washed uncooked basmati rice to the pan and mix.
- 9Toast the rice and spices for 2-3 minutes.
- 10Pour double the amount of water into the rice mixture.
- 11Bring the rice mixture to a light bubble.
- 12Cover the pan and simmer for 10-12 minutes until the rice is fully cooked and fluffy.
- 13Spread the marinated chicken thighs on a sheet pan.
- 14Oven bake or air fry the chicken at 200C/400F for 20-23 minutes until golden and incredibly juicy.
- 15For the fresh crunchy slaw, combine red onion, cherry tomatoes, pickles, and parsley in a bowl.
- 16Season the slaw with salt, pepper, sumac, and olive oil.
- 17Mix the slaw ingredients well.
- 18Portion the yellow rice into meal prep containers.
- 19Add the cooked chicken to the containers with the rice.
- 20Add the fresh crunchy slaw to the containers.
- 21Drizzle the garlic white sauce over the chicken, rice, and slaw.
Ingredients
- 1000 g Boneless Chicken Thighs
- 30 g Minced Garlic
- 2 Tsp Salt
- 2 Tsp Black Pepper
- 2 Tsp Smoked Paprika
- 2 Tsp Onion Powder
- 1.5 Tsp Cumin
- 1.5 Tsp Cinnamon
- 1.5 Tsp Sumac
- 3 Tsp Olive Oil
- 0.75 of a lemon Lemon Juice
- 150 g Low Fat Yogurt
- 75 g Light Mayo
- 25 g Honey
- 0.5 Tsp Salt
- 0.5 Tsp Black Pepper
- 1 Tsp Garlic Powder
- 25 g Pickle Juice
- Light Butter
- 35 g Minced Garlic
- 200 g White Onion, finely chopped
- 1 Tsp Turmeric
- 1 Tsp Smoked Paprika
- 1 Tsp Salt
- 250 g Uncooked Basmati Rice
- 600 g Water
- 250 g Red Onion, thinly sliced
- 300 g Cherry Tomatoes, chopped
- 200 g Pickled Gherkins, thinly sliced
- 2 Tbsp Fresh Parsley, chopped
- 1 Tsp Salt
- 1 Tsp Black Pepper
- 1 Tsp Sumac
- Olive Oil
Equipment
glass containersbowlwhiskpanlidsheet pan
Tips
- Once cooked, let the chicken rest for 4-5 minutes then chop into cubes, utilizing all the flavorful juices left in the pan.
- When cooking rice, check halfway to mix, which prevents sticking.
- Store the special garlic white sauce in a bottle.
- Store the fresh crunchy slaw separately.
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