Recipes › Chicken Shawarma Rice Bowl
Chicken Shawarma Rice Bowl
Spiced chicken breast over turmeric rice with lettuce, tomato-cucumber salad, quick-pickled onion and garlic yogurt
Per serving
Prep 15 min · Cook 12 min · Total 27 min · Servings: 1
Ingredients
- 150 g chicken breast
- 130 g cooked jasmine rice
- 40 g romaine lettuce
- 50 g cherry tomatoes
- 50 g cucumber
- 20 g onion
- 40 g Greek yogurt
Instructions
- Thinly slice the red onion (20 g), cover it with a splash of vinegar and a pinch of salt and leave for 10 minutes. Cut the chicken breast (150 g) into strips and season with cumin, paprika, a pinch of turmeric, crushed garlic and salt.
- Heat a non-stick frying pan on the hob over medium-high heat. Lay the chicken strips in one layer and leave them unstirred for 2 minutes to brown, then stir and cook 5–6 minutes more, until no pink remains.
- Put the cooked jasmine rice (130 g) into a small saucepan with a pinch of turmeric and 1 tablespoon of water and warm it on the hob over low heat with the lid on for 2–3 minutes, stirring once.
- Dice the cherry tomatoes (50 g) and cucumber (50 g) and shred the lettuce (40 g). Mix the Greek yogurt (40 g) with a little grated garlic and salt.
- Spoon the yellow rice into a bowl, add the chicken, lettuce, tomato-cucumber salad and pickled onion, and finish with the garlic yogurt.
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