One-Pan Chicken Shawarma Rice Bowls

Serves 1
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Directions

  1. 1In a bowl, combine the chicken with the spices, olive oil, garlic, lemon juice and bouillon.
  2. 2In a bowl, combine the chicken with the spices, olive oil, garlic, lemon juice and bouillon.
  3. 3In a bowl, combine the chicken with the spices, olive oil, garlic, lemon juice and bouillon.
  4. 4Mix well.
  5. 5Mix well.
  6. 6Mix well.
  7. 7Marinate for as long as your patience can handle.
  8. 8Marinate for as long as your patience can handle.
  9. 9Marinate for as long as your patience can handle.
  10. 10Heat a large pan over medium-high heat and add a drizzle of olive oil.
  11. 11Heat a large pan over medium-high heat and add a drizzle of olive oil.
  12. 12Heat a large pan over medium-high heat and add a drizzle of olive oil.
  13. 13Once hot, add the chicken in batches.
  14. 14Once hot, add the chicken in batches.
  15. 15Once hot, add the chicken in batches.
  16. 16Cook for 6 to 8 mins per side until golden and cooked through.
  17. 17Cook for 6 to 8 mins per side until golden and cooked through.
  18. 18Cook for 6 to 8 mins per side until golden and cooked through.
  19. 19Set aside.
  20. 20Set aside.
  21. 21Set aside.
  22. 22Reduce heat to medium-low.
  23. 23Reduce heat to medium-low.
  24. 24Reduce heat to medium-low.
  25. 25Add butter to the same pan then the onions & cook, stirring often, until translucent.
  26. 26Add butter to the same pan then the onions & cook, stirring often, until translucent.
  27. 27Add butter to the same pan then the onions & cook, stirring often, until translucent.
  28. 28Add the garlic & spices, cook for 1 to 2 mins.
  29. 29Add the garlic & spices, cook for 1 to 2 mins.
  30. 30Add the garlic & spices, cook for 1 to 2 mins.
  31. 31Add the rice and toast for 2 mins while stirring.
  32. 32Add the rice and toast for 2 mins while stirring.
  33. 33Add the rice and toast for 2 mins while stirring.
  34. 34Pour in the hot water mixed with bouillon according to package instructions.
  35. 35Pour in the hot water mixed with bouillon according to package instructions.
  36. 36Pour in the hot water mixed with bouillon according to package instructions.
  37. 37Stir & bring to a boil.
  38. 38Stir & bring to a boil.
  39. 39Stir & bring to a boil.
  40. 40Once boiling, cover & reduce heat to low.
  41. 41Once boiling, cover & reduce heat to low.
  42. 42Once boiling, cover & reduce heat to low.
  43. 43Simmer for 20 mins until cooked.
  44. 44Simmer for 20 mins until cooked.
  45. 45Simmer for 20 mins until cooked.
  46. 46Mix the salad ingredients in one bowl and the sauce ingredients in another bowl.
  47. 47Mix the salad ingredients in one bowl and the sauce ingredients in another bowl.
  48. 48Mix the salad ingredients in one bowl and the sauce ingredients in another bowl.
  49. 49Enjoy!
  50. 50Enjoy!
  51. 51Enjoy!

Ingredients

  • 1.5 lbs boneless, skinless chicken thighs
  • 1.5 lbs boneless, skinless chicken thighs
  • 1.5 lbs boneless, skinless chicken thighs
  • 1 tbsp paprika
  • 1 tbsp paprika
  • 1 tbsp paprika
  • 1 tbsp cumin
  • 1 tbsp cumin
  • 1 tbsp cumin
  • 1 tbsp onion powder
  • 1 tbsp onion powder
  • 1 tbsp onion powder
  • 2 tsp coriander
  • 2 tsp coriander
  • 2 tsp coriander
  • 1 tsp allspice
  • 1 tsp allspice
  • 1 tsp allspice
  • 2 tsp turmeric
  • 2 tsp turmeric
  • 2 tsp turmeric
  • 2 tsp pepper
  • 2 tsp pepper
  • 2 tsp pepper
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 3 tbsp olive oil
  • 3 tbsp olive oil
  • 3 tbsp olive oil
  • 8 garlic cloves
  • 8 garlic cloves
  • 8 garlic cloves
  • 0.5 lemon, juiced
  • 0.5 lemon, juiced
  • 0.5 lemon, juiced
  • 2 tsp bouillon
  • 2 tsp bouillon
  • 2 tsp bouillon
  • 3 tbsp butter
  • 3 tbsp butter
  • 3 tbsp butter
  • 1.5 cups yellow onion, diced
  • 1.5 cups yellow onion, diced
  • 1.5 cups yellow onion, diced
  • 1 tbsp turmeric
  • 1 tbsp turmeric
  • 1 tbsp turmeric
  • 2 tsp paprika
  • 2 tsp paprika
  • 2 tsp paprika
  • 2 tsp garlic powder
  • 2 tsp garlic powder
  • 2 tsp garlic powder
  • 2 tsp pepper
  • 2 tsp pepper
  • 2 tsp pepper
  • 1.5 cups basmati rice
  • 1.5 cups basmati rice
  • 1.5 cups basmati rice
  • 3 cups hot water
  • 3 cups hot water
  • 3 cups hot water
  • 3 tsp bouillon
  • 3 tsp bouillon
  • 3 tsp bouillon
  • 0.5 large red onion, thinly sliced
  • 0.5 large red onion, thinly sliced
  • 0.5 large red onion, thinly sliced
  • 1 cup cherry tomatoes, quartered
  • 1 cup cherry tomatoes, quartered
  • 1 cup cherry tomatoes, quartered
  • 1 cup cucumber, sliced then halved
  • 1 cup cucumber, sliced then halved
  • 1 cup cucumber, sliced then halved
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 2 tsp sumac
  • 2 tsp sumac
  • 2 tsp sumac
  • 0.5 lemon, juiced
  • 0.5 lemon, juiced
  • 0.5 lemon, juiced
  • 0.25 cup mayonnaise
  • 0.25 cup mayonnaise
  • 0.25 cup mayonnaise
  • 0.25 cup plain Greek yogurt
  • 0.25 cup plain Greek yogurt
  • 0.25 cup plain Greek yogurt
  • 2 garlic cloves
  • 2 garlic cloves
  • 2 garlic cloves
  • 3 to 3 garlic cloves
  • 3 to 3 garlic cloves
  • 3 to 3 garlic cloves
  • 1 tbsp fresh parsley
  • 1 tbsp fresh parsley
  • 1 tbsp fresh parsley
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 0.5 lemon, juiced
  • 0.5 lemon, juiced
  • 0.5 lemon, juiced
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 tbsp olive oil

Equipment

large panbowl

Tips

  • Marinate chicken for as long as your patience can handle.