One-Pan Chicken Shawarma Rice Bowls

Ingredients

• 1.5 lb boneless, skinless chicken thighs
• 1 tbsp paprika (For the chicken seasoning)
• 1 tbsp ground cumin (For the chicken seasoning)
• 1 tbsp onion powder (For the chicken seasoning)
• 2 tsp ground coriander (For the chicken seasoning)
• 1 tsp ground allspice (For the chicken seasoning)
• 2 tsp turmeric (For the chicken seasoning)
• 2 tsp black pepper (For the chicken seasoning)
• 1 tsp salt (For the chicken seasoning)
• 3 tbsp olive oil (For the chicken marinade; use an additional unquantified drizzle for searing)
• 8 garlic (Fresh cloves; used with the chicken and in the pan)
• 0.5 lemon juice (Juice of ½ lemon, for the chicken)
• 2 tsp Better Than Bouillon roasted chicken base (For the chicken marinade)
• 3 tbsp butter (For the rice)
• 1.5 cup yellow onion (Diced)
• 1 tbsp turmeric (For the rice)
• 2 tsp paprika (For the rice)
• 2 tsp garlic powder (For the rice)
• 2 tsp black pepper (For the rice)
• 1.5 cup basmati rice (Uncooked)
• 3 cup hot water (Mixed with the chicken base)
• 3 tsp Better Than Bouillon roasted chicken base (Mix with the hot water for the rice)
• 0.5 red onion (½ large onion, thinly sliced, for the salad)
• 1 cup cherry tomatoes (Quartered)
• 1 cup cucumber (Sliced, then halved)
• 1 tsp salt (For the salad)
• 1 tsp black pepper (For the salad)
• 2 tsp sumac (For the salad)
• 0.5 lemon juice (Juice of ½ lemon, for the salad)
• 0.25 cup mayonnaise (For the garlic sauce)
• 0.25 cup plain Greek yogurt (For the garlic sauce)
• 2.5 garlic (2 to 3 fresh cloves, for the sauce)
• 1 tbsp fresh parsley (For the garlic sauce)
• 1 tsp salt (For the garlic sauce)
• 1 tsp black pepper (For the garlic sauce)
• 0.5 lemon juice (Juice of ½ lemon, for the sauce)
• 1 tbsp olive oil (For the garlic sauce)
• olive oil (A drizzle for searing the chicken)

Steps

1. 1

   In a bowl, combine the chicken thighs with the chicken seasoning spices, 3 tablespoons olive oil, the garlic cloves, the juice of ½ lemon, and 2 teaspoons roasted chicken base. Mix thoroughly so the chicken is evenly coated. Marinate for as long as your patience can handle.

2. 2

   Heat a large pan over medium-high heat and add a drizzle of olive oil. Once the pan is hot, add the chicken in batches so it can sear rather than steam.

3. 3

   Cook the chicken for 6 to 8 minutes per side, until golden and cooked through. Remove the chicken from the pan and set it aside.

4. 4

   Reduce the heat to medium-low. Add the butter to the same pan, followed by the diced yellow onion. Cook, stirring often, until the onion is translucent.

5. 5

   Add the garlic and the rice spices to the pan. Cook for 1 to 2 minutes, stirring, until the aromatics and spices are incorporated.

6. 6

   Add the basmati rice and toast for 2 minutes, stirring continuously.

7. 7

   Mix the hot water with the 3 teaspoons roasted chicken base, then pour it into the pan. Stir and bring the liquid to a boil.

8. 8

   Once boiling, cover the pan and reduce the heat to low. Simmer for 20 minutes, until the rice is cooked.

9. 9

   While the rice simmers, combine the sliced red onion, quartered cherry tomatoes, halved cucumber, salad salt, black pepper, sumac, and lemon juice in a bowl. Mix to make the fresh sumac salad.

10. 10

    In another bowl, combine the mayonnaise, Greek yogurt, garlic, parsley, sauce salt, black pepper, lemon juice, and 1 tablespoon olive oil. Mix until smooth to make the garlic sauce.

11. 11

    Chop the cooked chicken, assemble bowls with the onion rice, chicken, fresh sumac salad, and garlic sauce, and serve.

Notes

The source does not specify a marinating duration; marinate for as long as desired. The transcript explicitly mentions chopping the chicken and assembling bowls, while the written description does not give a specific assembly order. Ensure the chicken is cooked through.

Nutrition per serving

• main
• Middle Eastern-inspired
• one-pan
• chicken
• rice bowl
• stovetop
• high-protein
• fresh salad