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 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

Serves 1

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One-Pan Chicken Shawarma Rice Bowls

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Serves 1

Directions

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.
2Mix well and marinate.
3Heat a large pan over medium-high heat and add a drizzle of olive oil.
4Once hot, add the chicken in batches and cook for 6 to 8 minutes per side until golden and cooked through.
5Set the cooked chicken aside.
6Reduce heat to medium-low.
7Add butter to the same pan, then add the diced onions and cook, stirring often, until translucent.
8Add the garlic and spices (turmeric, paprika, garlic powder, pepper) and cook for 1 to 2 minutes.
9Add the basmati rice and toast for 2 minutes while stirring.
10Pour in the hot water mixed with Better Than Bouillon.
11Stir and bring to a boil.
12Once boiling, cover and reduce heat to low.
13Simmer for 20 minutes until cooked.
14In one bowl, mix the salad ingredients: thinly sliced red onion, quartered cherry tomatoes, sliced then halved cucumber, salt, black pepper, sumac, and lemon juice.
15In another bowl, mix the sauce ingredients: mayonnaise, plain Greek yogurt, garlic cloves, fresh parsley, salt, black pepper, lemon juice, and olive oil.
16Chop up your chicken.
17Assemble the bowls.

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 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

Marinate chicken for as long as your patience can handle.
Mix water with Better Than Bouillon for an affordable but massive flavor boost in the rice.
Whip up the fresh zesty salad during the rice simmering time.

One-Pan Chicken Shawarma Rice Bowls

Serves 1

facebook.com

One-Pan Chicken Shawarma Rice Bowls

facebook.com

Serves 1

Directions

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.
2Mix well and marinate.
3Heat a large pan over medium-high heat and add a drizzle of olive oil.
4Once hot, add the chicken in batches and cook for 6 to 8 minutes per side until golden and cooked through.
5Set the cooked chicken aside.
6Reduce heat to medium-low.
7Add butter to the same pan, then add the diced onions and cook, stirring often, until translucent.
8Add the garlic and spices (turmeric, paprika, garlic powder, pepper) and cook for 1 to 2 minutes.
9Add the basmati rice and toast for 2 minutes while stirring.
10Pour in the hot water mixed with Better Than Bouillon.
11Stir and bring to a boil.
12Once boiling, cover and reduce heat to low.
13Simmer for 20 minutes until cooked.
14In one bowl, mix the salad ingredients: thinly sliced red onion, quartered cherry tomatoes, sliced then halved cucumber, salt, black pepper, sumac, and lemon juice.
15In another bowl, mix the sauce ingredients: mayonnaise, plain Greek yogurt, garlic cloves, fresh parsley, salt, black pepper, lemon juice, and olive oil.
16Chop up your chicken.
17Assemble the bowls.

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 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

Marinate chicken for as long as your patience can handle.
Mix water with Better Than Bouillon for an affordable but massive flavor boost in the rice.
Whip up the fresh zesty salad during the rice simmering time.