Chicken Shawarma Rice Bowl with Tahini

Mediterranean · 35 min · Chicken · gluten-free, dairy-free, high-protein

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Ingredients

• 500g boneless chicken thighs
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1 tsp smoked paprika
• 1 cup basmati rice
• 3 tbsp tahini
• 1, juiced lemon
• 1.5 cups, diced cucumber and tomato
• 2 tbsp extra-virgin olive oil

Method

1. Toss the chicken thighs with cumin, coriander, turmeric, paprika, olive oil, and salt and marinate 10 minutes.
2. Cook the basmati rice according to package directions and keep warm.
3. Sear the chicken in a hot skillet over medium-high heat for 6 to 7 minutes per side until cooked through to 165F, then slice.
4. Whisk the tahini with lemon juice and a few tablespoons of water until pourable.
5. Divide rice among bowls, top with sliced chicken and the cucumber-tomato salad, and drizzle with tahini sauce.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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