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Chicken Shawarma Rice Plate Recipe

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Create your own Mediterranean feast at home with easy to prepare Instant Pot Chicken Shawarma
Create your own Mediterranean feast at home with easy to prepare Instant Pot Chicken Shawarma from www.pinterest.com

Description

This chicken shawarma rice plate recipe is a delicious and easy-to-make Middle Eastern dish that's perfect for a quick weeknight dinner or a weekend lunch. The dish features juicy marinated chicken, fluffy rice, and a variety of fresh vegetables and herbs, all served on a single plate for a satisfying and flavorful meal.

Prep Time

The prep time for this recipe is approximately 30 minutes, including time to marinate the chicken.

Cook Time

The cook time for this recipe is approximately 30 minutes.

Ingredients

  • 1 lb boneless, skinless chicken breasts, sliced into thin strips
  • 1/4 cup olive oil
  • 3 tbsp lemon juice
  • 1 tbsp paprika
  • 2 tsp cumin
  • 2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup uncooked long grain rice
  • 2 cups water
  • 1/2 red onion, thinly sliced
  • 1 tomato, chopped
  • 1 cucumber, chopped
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh mint, chopped
  • 1/4 cup tahini
  • 1/4 cup plain yogurt
  • 1 garlic clove, minced
  • Salt and pepper, to taste

Equipment

  • Large mixing bowl
  • Measuring cups and spoons
  • Large skillet or wok
  • Small mixing bowl
  • Saucepan with lid
  • Serving plate

Method

  1. In a large mixing bowl, combine the olive oil, lemon juice, paprika, cumin, garlic powder, salt, and black pepper. Add the sliced chicken and toss to coat. Cover and refrigerate for at least 30 minutes, or up to overnight.
  2. While the chicken is marinating, rinse the rice in a fine mesh strainer and place in a saucepan with 2 cups of water. Bring to a boil, then reduce the heat to low and cover with a lid. Cook for 18-20 minutes, or until the rice is tender and the water has been absorbed.
  3. Heat a large skillet or wok over medium-high heat. Add the marinated chicken and cook for 8-10 minutes, or until browned and cooked through.
  4. In a small mixing bowl, whisk together the tahini, yogurt, minced garlic, salt, and pepper. Add a tablespoon or two of water to thin the sauce, if needed.
  5. Arrange the cooked rice on a serving plate, then top with the cooked chicken, sliced red onion, chopped tomato, chopped cucumber, fresh parsley, and fresh mint.
  6. Drizzle the tahini-yogurt sauce over the top of the chicken and vegetables, then serve immediately.

Notes

This recipe can easily be doubled to serve a crowd. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition Info

  • Calories: 540
  • Protein: 36g
  • Fat: 24g
  • Carbohydrates: 42g
  • Fiber: 3g
  • Sugar: 3g
  • Sodium: 460mg

Recipe Tips

  • If you don't have tahini on hand, you can substitute with peanut butter or almond butter.
  • For extra flavor, try adding a pinch of cinnamon or allspice to the chicken marinade.
  • If you prefer a spicier dish, add a pinch of cayenne pepper to the chicken marinade.
  • Feel free to customize the vegetable toppings based on your preferences or what you have on hand. Other great options include shredded lettuce, chopped bell peppers, or sliced avocado.
  • If you're short on time, you can use pre-cooked rice or a rice cooker to save time.

This chicken shawarma rice plate recipe is a crowd-pleaser that's sure to become a new favorite in your recipe rotation. With its delicious blend of Middle Eastern flavors and nutritious ingredients, it's a meal that's both satisfying and healthy. Give it a try and see for yourself!


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