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Per serving
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- 1
Cook the rice
Rinse 1 cup basmati rice until the water runs clear, then add it to a saucepan with 1 3/4 cups water and a pinch of salt. Bring to a boil, stir, cover, and drop to low. Simmer 15 minutes, then pull it off the heat and let it sit covered another 5. Fluff with a fork and keep it warm.
- 2
Marinate the chicken
Slice the chicken breasts in half horizontally so they're thin and cook fast. Toss them in a bowl with the yogurt, lemon juice, 2 tablespoons of the olive oil, minced garlic, cumin, coriander, smoked paprika, turmeric, allspice, cinnamon, garlic powder, and a good pinch of salt and pepper. Coat every piece. Even 15 minutes here makes a difference, but longer is better if you have the time.
- 3
Cook the chicken
Heat a large heavy pan over high heat. Lay the chicken in and cook 4 to 5 minutes per side, until it's cooked through and the edges have some char. Let it rest 5 minutes, then cut into bite-size pieces or slices.
- 4
Make the salad
Chop the cucumbers, tomatoes, and red onion and toss them in a bowl with the olives, parsley, the remaining tablespoon of olive oil, a squeeze of lemon, and salt and pepper to taste. Keep it fresh and crunchy.
- 5
Build the bowls
Spoon rice into the bottom of each bowl. Top with the shawarma chicken, a big scoop of the salad, and a spoonful of hummus. Everything's better with a little of each in every bite.
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Chicken Shawarma Bowls
Created by: CleanPlateClub
Ingredients
- 1 cup basmati rice
- 1 1/2 lb chicken breast
- 4 tbsp Greek yogurt
- 2 tbsp lemon juice
- 3 tbsp olive oil
- 4 garlic
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1 tsp turmeric
- 1/2 tsp ground allspice
- 1/2 tsp ground cinnamon
- 1/2 tsp garlic powder
- 4 cucumber
- 2 tomato
- 1/4 red onion
- 1/4 cup olives
- 2 tbsp parsley
- 1/2 cup hummus
- salt and pepper
Instructions
- Cook the riceRinse 1 cup basmati rice until the water runs clear, then add it to a saucepan with 1 3/4 cups water and a pinch of salt. Bring to a boil, stir, cover, and drop to low. Simmer 15 minutes, then pull it off the heat and let it sit covered another 5. Fluff with a fork and keep it warm.
- Marinate the chickenSlice the chicken breasts in half horizontally so they're thin and cook fast. Toss them in a bowl with the yogurt, lemon juice, 2 tablespoons of the olive oil, minced garlic, cumin, coriander, smoked paprika, turmeric, allspice, cinnamon, garlic powder, and a good pinch of salt and pepper. Coat every piece. Even 15 minutes here makes a difference, but longer is better if you have the time.
- Cook the chickenHeat a large heavy pan over high heat. Lay the chicken in and cook 4 to 5 minutes per side, until it's cooked through and the edges have some char. Let it rest 5 minutes, then cut into bite-size pieces or slices.
- Make the saladChop the cucumbers, tomatoes, and red onion and toss them in a bowl with the olives, parsley, the remaining tablespoon of olive oil, a squeeze of lemon, and salt and pepper to taste. Keep it fresh and crunchy.
- Build the bowlsSpoon rice into the bottom of each bowl. Top with the shawarma chicken, a big scoop of the salad, and a spoonful of hummus. Everything's better with a little of each in every bite.