Description
This Chicken Shawarma Rice Bowl is a flavorful, comforting dish featuring marinated grilled chicken served over rice with crisp vegetables and tahini dressing. Inspired by traditional shawarma, it’s a fast and fresh weeknight meal.
Ingredients
- 2 chicken breasts, thinly cut
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp ginger powder
- 1/4 tsp cinnamon powder
- 1/8 tsp clove powder
- 1/4 tsp black pepper
- 1/2 tsp sea salt
- 2 tbsp extra virgin olive oil
- 1/4 cup plain yogurt
- 2 tbsp fresh lemon juice
- For the Bowl:
- 1 cup cooked rice
- 1/2 cup arugula
- 1/2 cup cucumber and tomato mix (with olive oil, lemon juice, and salt)
- 1/4 cup red onions with sumac
- 2 tbsp tahini dressing
Instructions
- In a bowl, mix yogurt, olive oil, lemon juice, and all the spices.
- Add chicken slices and coat thoroughly. Marinate for 2–4 hours or overnight.
- Heat a skillet on medium-high and grill the chicken until fully cooked, about 4–5 minutes per side.
- Remove and thinly slice the chicken into shawarma-style pieces.
- Assemble bowls: start with rice and arugula, then top with chicken, cucumber-tomato mix, sumac onions, and drizzle with tahini dressing.
Notes
- Use quinoa, brown rice, or cauliflower rice as a base for variety.
- Substitute with lamb, beef, or portobello mushrooms for protein variations.
- Oven-bake chicken at 400°F if not using a skillet.
- Prep vegetables and marinate chicken ahead for quick assembly.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 4g
- Sodium: 580mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 110mg
