High Protein Chicken Shawarma Rice Bowls

20 mins
Serves 5
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Directions

  1. 1Combine boneless chicken thighs, minced garlic, shawarma spice mix (salt, black pepper, onion powder, paprika, cumin, cinnamon, sumac), tomato paste, olive oil, and lemon juice. Mix thoroughly.
  2. 2Combine boneless chicken thighs, minced garlic, shawarma spice mix (salt, black pepper, onion powder, paprika, cumin, cinnamon, sumac), tomato paste, olive oil, and lemon juice. Mix thoroughly.
  3. 3Combine boneless chicken thighs, minced garlic, shawarma spice mix (salt, black pepper, onion powder, paprika, cumin, cinnamon, sumac), tomato paste, olive oil, and lemon juice. Mix thoroughly.
  4. 4Prepare the garlic white sauce by mixing yogurt, light mayo, honey, salt, pepper, garlic powder, and pickle juice until smooth.
  5. 5Prepare the garlic white sauce by mixing yogurt, light mayo, honey, salt, pepper, garlic powder, and pickle juice until smooth.
  6. 6Prepare the garlic white sauce by mixing yogurt, light mayo, honey, salt, pepper, garlic powder, and pickle juice until smooth.
  7. 7In a pan, melt light butter, add minced garlic and onion, cook for 5-6 minutes until soft and fragrant.
  8. 8In a pan, melt light butter, add minced garlic and onion, cook for 5-6 minutes until soft and fragrant.
  9. 9In a pan, melt light butter, add minced garlic and onion, cook for 5-6 minutes until soft and fragrant.
  10. 10Add turmeric, smoked paprika, and salt to the onion mixture.
  11. 11Add turmeric, smoked paprika, and salt to the onion mixture.
  12. 12Add turmeric, smoked paprika, and salt to the onion mixture.
  13. 13Add washed uncooked basmati rice, mix and toast for 2-3 minutes.
  14. 14Add washed uncooked basmati rice, mix and toast for 2-3 minutes.
  15. 15Add washed uncooked basmati rice, mix and toast for 2-3 minutes.
  16. 16Add double the amount of water to the rice, bring to a light bubble, cover, and simmer for 10-12 minutes until fully cooked and fluffy.
  17. 17Add double the amount of water to the rice, bring to a light bubble, cover, and simmer for 10-12 minutes until fully cooked and fluffy.
  18. 18Add double the amount of water to the rice, bring to a light bubble, cover, and simmer for 10-12 minutes until fully cooked and fluffy.
  19. 19Spread chicken thighs on a baking sheet and oven bake or air fry at 200°C/400°F for 20-23 minutes until golden and juicy.
  20. 20Spread chicken thighs on a baking sheet and oven bake or air fry at 200°C/400°F for 20-23 minutes until golden and juicy.
  21. 21Spread chicken thighs on a baking sheet and oven bake or air fry at 200°C/400°F for 20-23 minutes until golden and juicy.
  22. 22Make the fresh crunchy slaw by combining red onion, cherry tomatoes, pickled gherkins, parsley, salt, pepper, sumac, and olive oil. Mix well.
  23. 23Make the fresh crunchy slaw by combining red onion, cherry tomatoes, pickled gherkins, parsley, salt, pepper, sumac, and olive oil. Mix well.
  24. 24Make the fresh crunchy slaw by combining red onion, cherry tomatoes, pickled gherkins, parsley, salt, pepper, sumac, and olive oil. Mix well.
  25. 25Assemble the bowls: add rice, chicken, and slaw. Drizzle with garlic white sauce and serve.
  26. 26Assemble the bowls: add rice, chicken, and slaw. Drizzle with garlic white sauce and serve.
  27. 27Assemble the bowls: add rice, chicken, and slaw. Drizzle with garlic white sauce and serve.

Ingredients

  • 1000 g Boneless Skinless Chicken Thighs
  • 1000 g Boneless Skinless Chicken Thighs
  • 1000 g Boneless Skinless Chicken Thighs
  • 30 g Minced Garlic
  • 30 g Minced Garlic
  • 30 g Minced Garlic
  • 2 tsp Salt
  • 2 tsp Salt
  • 2 tsp Salt
  • 2 tsp Black Pepper
  • 2 tsp Black Pepper
  • 2 tsp Black Pepper
  • 2 tsp Smoked Paprika
  • 2 tsp Smoked Paprika
  • 2 tsp Smoked Paprika
  • 1.5 tsp Onion Powder
  • 1.5 tsp Onion Powder
  • 1.5 tsp Onion Powder
  • 1.5 tsp Cumin
  • 1.5 tsp Cumin
  • 1.5 tsp Cumin
  • 1.5 tsp Cinnamon
  • 1.5 tsp Cinnamon
  • 1.5 tsp Cinnamon
  • 3 tsp Sumac
  • 3 tsp Sumac
  • 3 tsp Sumac
  • 3 tsp Olive Oil
  • 3 tsp Olive Oil
  • 3 tsp Olive Oil
  • 0.75 Lemon Juice
  • 0.75 Lemon Juice
  • 0.75 Lemon Juice
  • 150 g Low Fat Yogurt
  • 150 g Low Fat Yogurt
  • 150 g Low Fat Yogurt
  • 75 g Light Mayo
  • 75 g Light Mayo
  • 75 g Light Mayo
  • 25 g Honey
  • 25 g Honey
  • 25 g Honey
  • 1 tsp Garlic Powder
  • 1 tsp Garlic Powder
  • 1 tsp Garlic Powder
  • 25 g Pickle Juice
  • 25 g Pickle Juice
  • 25 g Pickle Juice
  • 20 g Reduced Fat Butter
  • 20 g Reduced Fat Butter
  • 20 g Reduced Fat Butter
  • 200 g White Onion
  • 200 g White Onion
  • 200 g White Onion
  • 1 tsp Turmeric
  • 1 tsp Turmeric
  • 1 tsp Turmeric
  • 1 tsp Salt
  • 1 tsp Salt
  • 1 tsp Salt
  • 250 g Uncooked Basmati Rice
  • 250 g Uncooked Basmati Rice
  • 250 g Uncooked Basmati Rice
  • 600 g Water
  • 600 g Water
  • 600 g Water
  • 250 g Red Onion
  • 250 g Red Onion
  • 250 g Red Onion
  • 300 g Cherry Tomatoes
  • 300 g Cherry Tomatoes
  • 300 g Cherry Tomatoes
  • 200 g Pickled Gherkins
  • 200 g Pickled Gherkins
  • 200 g Pickled Gherkins
  • 2 tbsp Fresh Parsley
  • 2 tbsp Fresh Parsley
  • 2 tbsp Fresh Parsley
  • 1 tsp Salt
  • 1 tsp Salt
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 1 tsp Black Pepper
  • 1 tsp Black Pepper
  • 1 tsp Sumac
  • 1 tsp Sumac
  • 1 tsp Sumac

Equipment

baking sheetbowlspoonwhiskpan

Tips

  • Mix till you lose patience
  • Cook garlic and onion on medium low heat for 5-6 mins till softened and fragrant, then add spices and uncooked rice. Toast for 2-3 mins before adding water
  • Bring to a light bubble then cover with a lid, simmer for 10-12 mins or until fully cooked. Check halfway to mix, prevents sticking
  • Oven bake or Air Fry for 20 mins at 200C/400F + Broil for 3-4 mins to give a good char
  • Once cooked, let it rest 4-5mins then chop into cubes - use all the flavorful juices left in the pan!