# Chicken Shawarma Rice Bowls

This is one of the tastiest and most flavorful high protein chicken shawarma rice bowls, perfect for meal prep and weight loss.

- Servings: 5 servings
- Total time: 45 min
- Cuisine: Middle Eastern
- Category: Drink
- Language: en

## 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

## Instructions

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

## Equipment

- glass containers
- spoon
- bowl
- whisk
- pan
- wooden spoon
- lid
- sheet pan
- tongs

## 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.

## Source

- Original video: https://www.tiktok.com/@jalalsamfit/video/7478079715870297366?q=busy%20lunch%20meal%20prep&t=1776046882625
- Recipe page: https://www.cliprecipe.com/recipe/cfa97447-b0cc-4662-83ef-58b21238f31b
- Extracted: 2026-04-13

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt