Chicken Shawarma Rice Bowls
Spiced, marinated chicken thighs served over basmati rice with cucumber, tomatoes, red onion, and a garlic-herb yogurt sauce.
🍽 4 servings
⏱ Prep: 35 min
🔥 Cook: 20 min
⏰ Total: 42 min
📊 Medium
Ingredients
- 1 1/2 lb boneless chicken thighs
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 3 garlic cloves, minced
- 2 tsp cumin
- 1 tsp paprika
- 1 tsp coriander
- 1/2 tsp turmeric
- 1/4 tsp cinnamon
- 1 tsp salt
- 1 1/2 cups basmati rice
- 1 cucumber, sliced
- tomatoes, chopped
- 1/2 red onion, sliced
- hummus, optional
- 3/4 cup Greek yogurt
- 1 tbsp lemon juice
- 1 garlic clove, minced
- 2 tbsp parsley, chopped
- salt
Instructions
- Combine chicken marinade.
- Marinate chicken 30 minutes.
- Cook basmati rice.
- Roast or grill chicken until browned and 165F.
- Rest 5 minutes.
- Slice chicken.
- Mix yogurt sauce.
- Divide rice among bowls.
- Add chicken, cucumber, tomato, onion, and hummus if using.
- Spoon yogurt sauce over top.
Nutrition
585 cal/serving
38.5g protein
62g carbs
20.5g fat