Welcome to our culinary adventure! Today, we’re whipping up a vibrant and flavorful dish: Chicken Shawarma Bowls. This recipe features marinated chicken served over fluffy rice, topped with fresh veggies and a creamy tahini sauce. It’s not only delicious but also packed with nutrients, making it perfect for a healthy meal. Let’s dive into the ingredients, cooking instructions, and some handy tips!
Ingredients
For the Chicken Marinade:
– 1.5 lbs boneless, skinless chicken thighs (or breasts)
– 3 tablespoons olive oil
– Juice of 1 lemon
– 4 cloves garlic, minced
– 1 tablespoon ground cumin
– 1 tablespoon ground coriander
– 1 teaspoon smoked paprika
– 1 teaspoon ground turmeric
– 1 teaspoon ground cinnamon
– 1 teaspoon cayenne pepper (adjust for spice preference)
– Salt and pepper to taste
For the Bowls:
– 2 cups cooked rice (white, brown, or cauliflower rice)
– 1 cup cherry tomatoes, halved
– 1 cucumber, diced
– 1 red onion, thinly sliced
– 1 cup fresh parsley, chopped
– 1/2 cup pickled radishes (optional)
For the Tahini Sauce:
– 1/2 cup tahini
– 1/4 cup water (more as needed)
– Juice of 1 lemon
– 1 clove garlic, minced
– Salt to taste
Cooking Guide
Preparation Time: 20 minutes
Marinating Time: 1 hour (or overnight for best flavor)
Cooking Time: 20 minutes
Total Time: 1 hour 40 minutes
Instructions
1. Marinate the Chicken:
– In a large bowl, combine olive oil, lemon juice, minced garlic, cumin, coriander, smoked paprika, turmeric, cinnamon, cayenne pepper, salt, and pepper. Mix well.
– Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour, or overnight for maximum flavor.
2. Cook the Rice:
– While the chicken marinates, cook your rice according to package instructions. Set aside.
3. Prepare the Tahini Sauce:
– In a small bowl, whisk together tahini, water, lemon juice, minced garlic, and salt. Adjust the consistency by adding more water if needed. Set aside.
4. Cook the Chicken:
– Preheat a grill pan or skillet over medium-high heat.
– Remove the chicken from the marinade, allowing excess marinade to drip off.
– Cook the chicken for about 5-7 minutes on each side, or until fully cooked (internal temperature should reach 165°F or 75°C). Once cooked, let it rest for a few minutes before slicing.
5. Assemble the Bowls:
– In each bowl, start with a base of rice. Top with sliced chicken, cherry tomatoes, cucumber, red onion, parsley, and pickled radishes if using.
– Drizzle generously with tahini sauce.
6. Serve and Enjoy:
– Serve immediately while warm, and enjoy the delightful combination of flavors!
Side Tips
– Meal Prep: These bowls are perfect for meal prep! Cook extra chicken and rice to have on hand for quick lunches throughout the week.
– Vegetarian Option: Substitute the chicken with roasted chickpeas or grilled vegetables for a vegetarian version.
– Extra Flavor: Add some feta cheese or olives for an additional burst of flavor.
Nutritional Information (per serving)
– Calories: Approximately 550
– Protein: 30g
– Carbohydrates: 45g
– Fat: 30g
– Fiber: 5g
*Note: Nutritional values may vary based on specific ingredients used.*
These Chicken Shawarma Bowls are not only a feast for the eyes but also a wholesome meal that’s sure to satisfy your taste buds. If you loved this recipe, imagine what else we have in store for you!
Don’t miss out—purchase our eBook for more delicious, mouth-watering recipes! And be sure to pre-order our new cookbook, “Deliciously Fit,” for a collection of healthy meal options designed to help you lose weight without sacrificing flavor.
Happy cooking!
