Chicken Shawarma Rice Bowl with Tahini
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Middle-eastern · 35 min · Chicken · gluten-free, dairy-free, high-protein
568 cal
40g protein
48g carbs
24g fat
per serving · estimated
Ingredients
- 1/2 lb boneless chicken thighs
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp ground turmeric
- 1/2 tsp smoked paprika
- 1/2 cup basmati rice
- 1 1/2 tbsp tahini
- 1, juiced lemon
- 3/4 cup, diced cucumber and tomato
- 1 tbsp extra-virgin olive oil
Method (tap to check — screen stays awake)
- Toss the chicken thighs with cumin, coriander, turmeric, paprika, olive oil, and salt and marinate 10 minutes.
- Cook the basmati rice according to package directions and keep warm.
- 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.
- Whisk the tahini with lemon juice and a few tablespoons of water until pourable.
- Divide rice among bowls, top with sliced chicken and the cucumber-tomato salad, and drizzle with tahini sauce.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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