Dinner · Middle eastern
Chicken shawarma bowl
Spiced roasted chicken thighs over rice with a tahini drizzle.
- Serves
- 2
- Prep
- 10 min
- Cook
- 22 min
- Total
- 32 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
- Dairy-free here means no milk, cheese, butter, yogurt or cream.
Ingredients
For 2 servings- 350 g chicken thighs, boneless skinless
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp ground turmeric
- 1/2 tsp ground cinnamon
- 300 g cooked white rice
- 2 tbsp tahini
- 1 tbsp lemon juice
- 2 tbsp water
- 1/2 tsp salt
Method
Preheat the oven to 220C (425F).
Toss the chicken with olive oil, cumin, paprika, turmeric, cinnamon and salt.
Roast on a lined tray for 20 minutes, until charred and cooked through, then slice.
Whisk the tahini, lemon juice and water into a pourable sauce.
Serve the sliced chicken over rice, drizzled with tahini sauce.