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Chicken Shawarma Rice Bowls with Tahini

Name: Chicken Shawarma Rice Bowls with Tahini
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 lb chicken breast, cut into bite-sized pieces; 1 cup Rice; 2 tbsp olive oil; 3 tbsp Garlic; 1 tsp garlic powder; 1 tsp ground cumin; 0.5 tsp ground turmeric; 1 medium cucumber, diced; 1 cup cherry tomatoes, halved; 4 tbsp tahini paste; 3 tbsp warm water

A pantry-adapted take on Chicken Shawarma Quinoa Bowls with Tahini — uses Rice instead of quinoa, Garlic instead of lemon juice. Nutrition is approximate.

Prep 20 minCook 20 minTotal 40 min4 servingsmedium

dairy-freewheat-freegluten-freehigh-proteinclean-energymiddle-eastern

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Ingredients

chicken breast, cut into bite-sized pieces1 lb
Rice1 cup
olive oil2 tbsp
Garlic3 tbsp
garlic powder1 tsp
ground cumin1 tsp
ground turmeric0.5 tsp
cucumber, diced1 medium
cherry tomatoes, halved1 cup
tahini paste4 tbsp
warm water3 tbsp

Instructions

1
In a bowl, toss the chicken pieces with 1 tablespoon of olive oil, 1 tablespoon of Garlic, garlic powder, cumin, turmeric, salt, and pepper. Let marinate for 10 minutes.
2
Rinse the Rice and cook it in 2 cups of water (or vegetable broth) according to package instructions. Fluff and set aside.
3
While Rice cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 8-10 minutes, stirring occasionally, until cooked through and slightly browned.
4
Prepare the tahini dressing: Whisk the tahini paste, remaining 2 tablespoons of Garlic, warm water, and a pinch of salt together in a small bowl until smooth and creamy. Add more water if too thick.
5
Assemble the bowls: Divide the cooked Rice among 4 bowls. Top with cooked chicken shawarma, diced cucumber, and cherry tomatoes.
6
Drizzle generously with the creamy tahini dressing before serving.

Nutrition

Estimated, per serving

460kcal

Calories

34g

Protein

33g

Carbs

21g

Fat

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