Chicken Shawarma Rice Bowls

45 mins
Serves 5
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Directions

  1. 1Add cooked yellow rice to glass meal prep containers.
  2. 2Add cooked chicken shawarma to the containers.
  3. 3Add fresh crunchy slaw to the containers.
  4. 4Drizzle garlic white sauce over the bowls.
  5. 5Get boneless chicken thighs ready.
  6. 6Add minced garlic to the chicken.
  7. 7Add shawarma spice mix (salt, black pepper, onion powder, paprika, cumin, cinnamon, sumac) to the chicken.
  8. 8Add tomato paste to the chicken.
  9. 9Drizzle olive oil over the chicken.
  10. 10Squeeze lemon juice over the chicken.
  11. 11Mix the chicken and seasonings until well combined.
  12. 12Place low fat yogurt in a bowl for the white sauce.
  13. 13Add light mayo to the yogurt.
  14. 14Add a drizzle of honey to the sauce ingredients.
  15. 15Add salt, pepper, and garlic powder to the sauce.
  16. 16Pour pickle juice into the sauce mixture.
  17. 17Stir the sauce ingredients until desired consistency.
  18. 18Add light butter to a pan.
  19. 19Add minced garlic and onion to the pan.
  20. 20Cook garlic and onion for 5-6 minutes until soft and fragrant.
  21. 21Add turmeric, smoked paprika, and salt to the pan.
  22. 22Add washed uncooked basmati rice to the pan.
  23. 23Mix and toast the rice for 2-3 minutes.
  24. 24Add water to the rice, doubling the amount of rice.
  25. 25Bring the rice mixture to a light bubble.
  26. 26Cover and simmer the rice for 10-12 minutes.
  27. 27Stir the cooked rice until fully cooked and fluffy.
  28. 28Spread marinated chicken thighs on a sheet pan.
  29. 29Oven bake or air fry the chicken for 20-23 minutes at 200C/400F until golden and juicy.
  30. 30Combine red onion, cherry tomatoes, pickles, and parsley in a bowl for the slaw.
  31. 31Season the slaw with salt, pepper, and sumac.
  32. 32Drizzle olive oil over the slaw.
  33. 33Mix the slaw ingredients well.
  34. 34Serve the high protein shawarma rice bowls with rice, chicken, slaw, and white sauce.

Ingredients

  • 1000 g Boneless Skinless 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 unit Lemon Juice
  • 20 g Reduced Fat 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
  • 150 g Fat Free 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
  • 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

Equipment

glass containersspoonbowlwhiskpanwooden spoonlidsheet pantongs

Tips

  • Once chicken is cooked, let it rest for 4-5 minutes then chop into cubes, using all the flavorful juices left in the pan.
  • When cooking the rice, cook garlic and onion on medium-low heat for 5-6 minutes until softened and fragrant, then add spices and uncooked rice. Toast for 2-3 minutes before adding water.
  • For the rice, bring to a light bubble then cover with a lid, simmer for 10-12 minutes or until fully cooked. Check halfway to mix, which prevents sticking.
Chicken Shawarma Rice Bowls | Clip Recipe