Chicken Shawarma Rice Bowls
Easy high-protein chicken shawarma rice bowls with flavorful marinated chicken, rice, and a fresh Mediterranean-inspired salad.
Equipment
- Large deep pan for chicken thighs
- copper stainless steel pot for rice
Ingredients
For the Chicken
- 1 1/2 lbs chicken thighs or chicken breast boneless, skinless
- 2 tbsp olive oil
- Juice of 1 lemon
- 3 cloves garlic mashed
- 2 tsp paprika
- 1 tsp cumin
- 1/2 tsp turmeric
- 1/2 tsp cinnamon
- 1 tsp salt
- 1/2 tsp black pepper
For the Bone Broth Basmati Rice
- 2 cups basmati rice
- 3 cups bone broth or water
- pinch of salt optional (do not add if using salted bone broth)
For the Salad
- 1 bunch parsley chopped
- 1 cup cherry tomates halved
- 3/4 cup pickles chopped
- 1/2 small red onion thinly sliced
- 1 tbsp salt
- 1/4 tsp black pepper
- 1 tsp sumac
Instructions
- In a bowl, combine the olive oil, lemon juice, garlic, paprika, cumin, turmeric, cinnamon, salt, and black pepper.
- Add the chicken and toss well to coat. Marinate for at least 30 minutes if possible.
- Cook the chicken in the oven, air fryer, or skillet until fully cooked and golden.
- While the chicken cooks, prepare the rice.
- Rinse the basmati rice well under cold water until the water runs mostly clear. Add the rice, bone broth or water, and salt to a pot. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low and cover with a lid.
- Cook for about 15 minutes or until the liquid is absorbed and the rice is tender. Turn off the heat and let the rice sit covered for 5 to 10 minutes. Fluff with a fork before serving or adding to meal prep bowls.
- In another bowl, toss together the parsley, cherry tomatoes, pickles, and red onion with olive oil, salt, black pepper, and sumac.
- Assemble the bowls with rice, salad, and a piece of chicken in each container.
Notes
Store in meal prep containers in the fridge for up to 4 days.
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