Lunch · Middle eastern
Middle eastern chicken shawarma bowl
Spiced chicken thighs over rice with tomato, cucumber and a garlic yogurt sauce.
- Serves
- 2
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 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.
Ingredients
For 2 servings- 300 g chicken thigh, boneless skinless
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp ground turmeric
- 1 tbsp olive oil
- 300 g white rice, cooked
- 150 g cherry tomatoes, halved
- 150 g cucumber, diced
- 80 g greek yogurt, plain nonfat
- 1 garlic clove, crushed
- 1 tbsp lemon juice
Method
Toss the chicken thighs with the cumin, paprika, turmeric and olive oil.
Cook in a hot pan for 6 to 7 minutes per side until cooked through, then slice.
Whisk the yogurt, garlic and lemon juice into a sauce.
Divide the rice between bowls and top with the sliced chicken, tomatoes and cucumber.
Drizzle with the garlic yogurt sauce before serving.