Healthy Chicken Shawarma Bowls

Ingredients

• White rice

  Long-grain, regular, raw, unenriched

  1 cup or 185g

• Water

  Plain, clean water

  1 ¾ cup or 414g

• Salt

  Table

  ¹⁄₁₆ dash or 0.03g

• Chicken thigh

  Broilers or fryers, meat and skin, raw

  2 thigh, bone removed (yield from 1 lb rea or 114g

• Lemon juice

  Raw

  1 tsp or 5g

• Garlic

  Raw

  1 cloves, minced or 3g

• Coriander seed

  Spices

  1 tsp or 2g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Cardamom

  Spices

  ¼ tsp, ground or 0.5g

• Paprika

  Spices

  ¼ tsp or 0.5g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Plain yogurt

  Whole milk, 8 grams protein per 8 ounce

  ¼ cup or 61g

• Jalapeno peppers

  Raw

  1 pepper or 14g

• Fresh cilantro

  Coriander leaves, raw

  ¼ cup or 4g

• Garlic

  Raw

  1 clove or 3g

• Lemon juice

  Raw

  1 tsp or 5g

• Salad

  Chef with Turkey Breast and Ham - Giant

  1 salad or 298g

• Tomatoes

  Orange, raw

  ½ cup, chopped or 79g

• Cucumber

  Peeled, raw

  ½ cup, sliced or 60g

• Onions

  Raw

  ¼ cup, sliced or 29g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  ¼ cup or 60g

• Parsley

  Raw

  2 tbsp or 8g

• Lemon juice

  Raw

  1 tbsp or 15g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Hummus

  Home prepared

  ¼ cup or 62g

• Feta cheese

  ⅛ cup, crumbled or 19g

• Sesame butter

  Seeds, tahini, from roasted and toasted kernels (most common type)

  2 tbsp or 30g

• Lettuce

  Butterhead (includes boston and bibb types), raw

  1 leaf or 5g

Directions

1. To cook the rice: Begin by making the rice. Wash the rice until it runs clear. Fill a medium saucepan with 1 3/4 cups water, add a pinch of salt, and bring to a boil. Add the rice, stir, and wait until the water comes back to a full boil then reduce the heat to low and simmer the rice covered for 15 minutes. After 15 minutes turn off the heat and allow keep rice covered for 5 more minutes. After 5 minutes fluff rice with fork and keep warm until ready to serve.
2. To cook the chicken: While the rice is cooking, prepare and cook the chicken. In a large plastic bag or bowl, combine the chicken, lemon juice, garlic, and spices until the chicken is fully loaded. Make immediately or marinate 1-2 hours or overnight. Heat a large heavy duty skillet to medium-high heat for at least 2 minute. Pour 1 teaspoon olive oil to the pan. Cook the chicken uncovered for 8-10 minutes per side or until the center is fully cooked. Rest for 5 minutes then cut and serve.
3. To make the jalapeno yogurt sauce:Place all the ingredients in a blender or food process and blend for 1 minute or until fully combined.
4. To assemble: Combine all the ingredients for the salad in a medium bowl. Assemble the shawarma bowls by place about 1/2 cup cooked rice in the bottom of two medium serving bowls. Top with sliced shawarma chicken, salad, hummus, jalapeno sauce, feta cheese, and drizzle with tahini sauce. Serve immediately.
5. Recipe by: Layla (source: https://gimmedelicious.com/2016/06/06/chicken-shawarma-bowls/)