High Protein Chicken Shawarma Rice Bowls
Enjoy these High Protein Chicken Shawarma Rice Bowls packed with flavor and nutrition! Juicy shawarma-seasoned chicken is paired with golden fluffy rice, a spicy samurai sauce, and a refreshing cucumber yogurt mix. Each bowl is loaded with protein and perfect for a healthy, satisfying meal. At only 490 calories per serving, it's a delicious way to meet your nutritional goals!
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
Ensure the chicken is cooked on medium heat to avoid burning. Use cooking spray or olive oil if preferred.
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.
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.