Chicken Shawarma Rice Bowl Recipe

May 15, 2023 Post a Comment

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Chicken Shawarma Bowls Tastes Better from Scratch from tastesbetterfromscratch.com

Description

This chicken shawarma rice bowl recipe is a delicious and healthy meal that is perfect for any day of the week. It is packed with flavor and is easy to make at home. The tender and flavorful chicken is marinated in a blend of spices and then grilled to perfection. The rice is fluffy and fragrant, and the fresh vegetables add a nice crunch to the dish. This dish is perfect for anyone who loves Middle Eastern flavors and wants a quick and easy meal that can be made in under an hour.

Prep Time

Preparation time for this chicken shawarma rice bowl recipe takes approximately 20 minutes. This includes the time it takes to marinate the chicken and chop the vegetables.

Cook Time

The cook time for this recipe is approximately 30 minutes. This includes the time it takes to cook the chicken and rice.

Ingredients

The ingredients you will need for this recipe are: - 1 pound boneless, skinless chicken breast - 1/4 cup olive oil - 2 cloves garlic, minced - 2 teaspoons ground cumin - 1 teaspoon paprika - 1/4 teaspoon turmeric - 1/4 teaspoon cinnamon - 1/4 teaspoon cayenne pepper - Salt and pepper - 1 cup basmati rice - 2 cups water - 1 red bell pepper, diced - 1 yellow bell pepper, diced - 1/2 red onion, diced - 1/2 cucumber, diced - 1/4 cup chopped fresh parsley - Lemon wedges, for serving

Equipment

You will need the following equipment: - Mixing bowl - Large skillet - Rice cooker or saucepan - Cutting board - Knife

Method

1. In a mixing bowl, whisk together olive oil, garlic, cumin, paprika, turmeric, cinnamon, cayenne pepper, salt, and pepper. 2. Add chicken to the bowl and toss to coat. Cover with plastic wrap and marinate in the refrigerator for at least 30 minutes, or up to 4 hours. 3. While the chicken is marinating, cook the rice according to the package instructions. Alternatively, you can use a rice cooker. 4. Heat a large skillet over medium-high heat. Add the chicken and cook for 6-8 minutes per side, or until cooked through. 5. Remove the chicken from the skillet and let it rest for 5 minutes before slicing into strips. 6. In the same skillet, add the diced bell peppers and red onion. Cook for 3-4 minutes, or until slightly softened. 7. To assemble the rice bowl, divide the cooked rice between four bowls. Top with sliced chicken, sautéed vegetables, diced cucumber, and chopped parsley. 8. Serve with lemon wedges and enjoy!

Notes

For a quicker and easier version of this recipe, you can use pre-cooked chicken and pre-packaged rice. You can also use different vegetables or add toppings such as hummus, tzatziki, or feta cheese.

Nutrition Info

This recipe serves four people and contains approximately: - Calories: 475 - Total Fat: 16g - Saturated Fat: 3g - Cholesterol: 96mg - Sodium: 194mg - Total Carbohydrates: 50g - Dietary Fiber: 3g - Sugars: 3g - Protein: 33g

Recipe Tips

To make the chicken extra tender and juicy, you can pound it with a meat mallet before marinating it. You can also save time by marinating the chicken overnight. Make sure to let the chicken rest before slicing it, as this will help to keep it moist. You can also use leftover chicken or rotisserie chicken for this recipe. Experiment with different vegetables and toppings to make this dish your own.