High Protein Chicken Shawarma Rice Bowls

Name: High Protein Chicken Shawarma Rice Bowls
Yield: 5 servings
Cuisine: Middle Eastern
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

Serves 5

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High Protein Chicken Shawarma Rice Bowls

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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.

High Protein Chicken Shawarma Rice Bowls

High Protein Chicken Shawarma Rice Bowls

Directions

Ingredients

Equipment

Tips

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