There’s something incredibly satisfying about a well-balanced, delicious meal that feels indulgent but is still packed with protein and nutrients. Enter the High-Protein Chicken Shawarma Rice Bowl!
This dish is a mouth-watering combination of juicy, spice-rubbed chicken, fragrant golden rice, a spicy, creamy Samurai sauce, and a refreshing yogurt cucumber mix.
At just under 500 calories per serving, it’s the perfect meal for anyone looking to enjoy bold flavors while sticking to their health goals.
What Makes This Dish So Special?
This shawarma-inspired bowl is an explosion of Middle Eastern flavors with a twist of health-conscious cooking.
The chicken is marinated in a blend of aromatic spices, seared to perfection, and served atop a bed of turmeric-spiced rice.
The creamy Samurai sauce adds a fiery kick, while the cool cucumber yogurt mix balances everything with its fresh, tangy crunch.
The best part? It’s incredibly easy to prepare, making it an excellent option for meal prep or a quick weeknight dinner.
Ingredients List: Everything You Need to Get Started
Chicken Shawarma:
750g chicken breast, cut into thin fillet slices
4-5 garlic cloves, minced
2 teaspoons onion powder
2 teaspoons dried parsley
2 teaspoons smoked paprika
1.5 teaspoons salt and pepper
2 teaspoons cumin
Juice of 3/4 lemon
30-40g light butter (for cooking)
Ensure each piece of chicken is well-coated with these flavorful spices! Add more if needed.
Spicy Samurai Sauce:
200g low-fat Greek yogurt
100g light mayonnaise
25-30g hot sauce (such as buffalo sauce)
1/2 teaspoon each of salt, pepper, garlic powder, onion powder, and paprika
Juice of 1/4 lemon
This versatile sauce can be made in bulk and stored in the fridge for up to a week.
Cucumber Yogurt Mix:
100g Greek yogurt
Chopped cucumbers and tomatoes
Salt, garlic powder, cumin (to taste)
Fresh parsley, chopped
Golden Rice:
200g uncooked basmati rice (yields about 560g cooked rice)
1 teaspoon turmeric
1 teaspoon paprika
Salt and cumin (to taste)
Boil the rice with the spices until perfectly cooked and fluffy.
Step-by-Step: Bringing It All Together
Step 1: Prepare the Chicken Shawarma
Marinate the Chicken: In a large bowl, combine the minced garlic, onion powder, parsley, smoked paprika, salt, pepper, cumin, and lemon juice. Toss the chicken fillet slices in the spice mixture until thoroughly coated. Let it marinate for at least 30 minutes to absorb all the flavors.
Cook the Chicken: Heat a skillet over medium heat and add the light butter. Once the butter is melted and bubbling, add the chicken slices in batches. Cook each side for about 4-5 minutes until the chicken is browned and fully cooked. Set aside.
Step 2: Make the Golden Rice
Cook the Rice: Rinse the basmati rice under cold water until the water runs clear. In a pot, combine the rice, turmeric, paprika, salt, and cumin with water. Bring to a boil, then reduce the heat and simmer until the rice is tender and all the water is absorbed. Fluff with a fork and keep warm.
Step 3: Prepare the Sauces
Samurai Sauce: In a small bowl, mix the Greek yogurt, light mayonnaise, hot sauce, salt, pepper, garlic powder, onion powder, paprika, and lemon juice. Stir until smooth and creamy. Set aside.
Cucumber Yogurt Mix: In another bowl, combine Greek yogurt, chopped cucumbers, tomatoes, and fresh parsley. Season with salt, garlic powder, and cumin to taste. Mix well.
Step 4: Assemble Your Bowls
Build the Base: Start with a generous scoop of golden rice at the bottom of each bowl.
Add the Chicken: Layer slices of the juicy chicken shawarma over the rice.
Top with Sauces: Drizzle the spicy Samurai sauce over the chicken and rice. Add a spoonful of the cucumber yogurt mix on the side for a refreshing contrast.
Garnish and Serve: Top with additional parsley or a sprinkle of paprika for color. Serve immediately and enjoy the explosion of flavors!
Cooking Tips for the Best Results
Keep It Cool: Marinate the chicken in the refrigerator to ensure the flavors infuse properly.
Batch Cooking: Make the Samurai sauce and cucumber yogurt mix in advance for easy assembly during the week.
Reheat Wisely: Warm the chicken and rice separately from the sauces to maintain the best texture and flavor.
Frequently Asked Questions About High Protein Chicken Shawarma Rice Bowls
Can I use chicken thighs instead of chicken breast?
Yes, chicken thighs can be used for a juicier result. Adjust cooking time slightly since thighs take longer to cook through compared to breast fillets.
How do I store leftovers?
Store the chicken, rice, and sauces in separate airtight containers in the refrigerator for up to 3 days. Reheat the chicken and rice before serving, and keep the sauces cold.
Can I make this recipe ahead of time?
Yes, you can prepare the rice, chicken, and sauces in advance. Assemble the bowls just before serving to keep the textures fresh.
What type of rice works best for this recipe?
Basmati rice is recommended for its light and fluffy texture, but jasmine rice or long-grain white rice can also work.
How can I make this dish spicier?
Increase the amount of hot sauce in the samurai sauce or add chili flakes to the chicken seasoning.
Is there a dairy-free option for the sauces?
Yes, you can substitute the Greek yogurt and mayonnaise with dairy-free alternatives such as coconut yogurt and vegan mayo.
Can I freeze the chicken shawarma?
Cooked chicken shawarma can be frozen for up to 2 months. Allow it to cool completely, then store in freezer-safe containers. Thaw in the refrigerator overnight before reheating.
What toppings can I add for extra flavor?
Popular additions include pickled red onions, shredded lettuce, roasted vegetables, or hummus for extra creaminess.
How do I prevent the chicken from drying out?
Avoid overcooking and keep the heat at medium. Marinating the chicken in the spice and lemon juice mixture also helps keep it tender and flavorful.
High Protein Chicken Shawarma Rice Bowls
Equipment
- Mixing bowls
- Pan for cooking chicken
- Pot for cooking rice
- Spoon or spatula
Ingredients
For the Chicken Shawarma:
- 750 g chicken breast cut into thinner fillet slices
- 4-5 minced garlic cloves
- 2 tsp onion powder
- 2 tsp dried parsley
- 2 tsp smoked paprika
- 1.5 tsp salt & pepper
- 2 tsp cumin
- ¾ cup lemon juice
- 30-40 g light butter for cooking
For the Spicy Samurai Sauce:
- 200 g low-fat Greek yogurt Brand: Milbona
- 100 g light mayo Brand: Hellmann’s
- 25-30 g hot sauce I used Sauce Shop Buffalo Sauce
- ½ tsp each: salt pepper, garlic powder, onion powder, paprika
- ¼ cup lemon juice
For the Cucumber Yogurt Mix:
- 100 g Greek yogurt
- Chopped cucumbers & tomatoes
- Salt garlic powder, cumin to taste
- Fresh parsley
For the Golden Rice:
- 200 g uncooked basmati rice or 560g cooked rice, 140g cooked rice per serving
- 1 tsp turmeric
- 1 tsp paprika
- 1 tsp salt
- 1 tsp cumin
Instructions
Prepare the Golden Rice:
- Rinse the basmati rice until the water runs clear.
- Boil the rice with turmeric, paprika, salt, and cumin until fully cooked (follow package instructions for cooking time).
- Set aside.
Cook the Chicken Shawarma:
- In a bowl, mix together garlic, onion powder, dried parsley, smoked paprika, salt, pepper, cumin, and lemon juice.
- Coat the chicken slices with the seasoning mixture.
- Heat the light butter in a pan over medium heat. Cook the chicken slices until fully cooked and golden brown, about 5-7 minutes per side.
Make the Spicy Samurai Sauce:
- In a bowl, combine Greek yogurt, light mayo, hot sauce, and seasoning powders.
- Mix well and adjust seasoning to taste.
- Store in the fridge until ready to use.
Prepare the Cucumber Yogurt Mix:
- Combine Greek yogurt with chopped cucumbers, tomatoes, and seasoning.
- Mix well and set aside.
Assemble the Rice Bowls:
- Divide the cooked rice among serving bowls.
- Top each bowl with cooked chicken shawarma.
- Add a dollop of spicy samurai sauce and cucumber yogurt mix.
- Garnish with fresh parsley if desired.
Notes
Prepare the golden rice before cooking the chicken for better timing.
Make the samurai sauce and cucumber yogurt mix in bulk and store separately. Add them to the meal when ready to serve.
Reheat the rice and chicken separately from the other components to maintain their texture and flavor.
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