Chicken Shawarma Bowl

A delightful Chicken Shawarma Bowl with a refreshing cucumber yogurt sauce served alongside a simple salad and rice, perfect for a weeknight dinner.

Cook time: 50 minutes

Servings: 4

Ingredients

• 1 cup white rice uncooked
• 2 cups water
• 1 cup Greek yogurt
• 0.5 cup cucumber shredded
• 2 tablespoons lemon juice
• 0 salt to taste
• 0 black pepper to taste
• 4 pieces chicken breast boneless, skinless
• 0 salt to taste
• 0 black pepper to taste
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 0.5 teaspoon chili flakes
• 2 tablespoons Greek yogurt
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 2 tablespoons olive oil for cooking
• 2 cups tomato chopped
• 0.5 cup white onion diced
• 1 cup parsley chopped
• 1 tablespoon lemon juice
• 0 salt to taste
• 0.5 teaspoon sumac
• 1 jalapeno sliced
• 2 cups white rice cooked
• 0.5 cup cucumber yogurt sauce
• 1 cup simple salad
• 0 chili sauce optional

Instructions

1. Cook the rice in a rice cooker according to the manufacturer's instructions.
2. In a large bowl, mix Greek yogurt, shredded cucumber, lemon juice, and season with salt and pepper to taste.
3. Season the chicken with salt, pepper, paprika, garlic powder, cumin, chili flakes, Greek yogurt, lemon juice, and olive oil in a large bowl and mix well.
4. Heat olive oil in a skillet over medium heat. Sear the chicken for 6 to 7 minutes on each side or until the internal temperature reaches 165°F. Do not overcook the chicken. Remove and let it rest before slicing.
5. In a medium bowl, make the salad by mixing chopped tomatoes, diced onion, chopped parsley, lemon juice, salt, sumac, and sliced jalapenos.
6. Assemble the bowl by placing a portion of rice, the sliced chicken, a scoop of cucumber yogurt sauce, and a helping of the simple salad. If desired, add chili sauce for extra spice.