Lower Calorie Chicken Shawarma Rice Bowl
Lower Calorie Chicken Shawarma Rice Bowl
Ingredients
For the Chicken Shawarma Marinade
- 2 pounds chicken breast, cut into 1-inch thick slices
- 1/2 cup Greek yogurt
- 1/4 cup lemon juice
- 2 tablespoons olive oil
- 4 garlic, minced
- 2 tablespoons shawarma spice blend
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Garlic Sauce
- 1/2 cup Greek yogurt
- 1/4 cup mayonnaise
- 1 tablespoon lemon juice
- 2 garlic, minced
- 1/4 teaspoon salt
- 1 to 2 tablespoons water, as needed
For Cooking the Chicken
- 1 tablespoon olive oil
For Assembling the Bowls
- 4 cups cooked rice, for 4 servings
- 1 cup cucumber, sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, sliced
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Cut the 2 pounds of chicken breast into 1-inch thick slices.
⏱️ 5 min
- 2
In a large bowl, combine 1/2 cup Greek yogurt, 1/4 cup lemon juice, 2 tablespoons olive oil, 4 cloves of minced garlic, 2 tablespoons shawarma spice blend, 1 teaspoon salt, and 1/2 teaspoon black pepper.
⏱️ 3 min
- 3
Mix all the marinade ingredients together until well combined.
⏱️ 1 min
- 4
Add the sliced chicken breast to the bowl with the marinade. Mix thoroughly to ensure all chicken pieces are evenly coated.
⏱️ 2 min
- 5
Cover the bowl and refrigerate to marinate for at least 30 minutes. For best flavor, marinate overnight.
⏱️ 30 min
- 6
While the chicken marinates, prepare the garlic sauce. In a separate bowl, combine 1/2 cup Greek yogurt, 1/4 cup mayonnaise, 1 tablespoon lemon juice, 2 cloves of minced garlic, and 1/4 teaspoon salt.
⏱️ 3 min
- 7
Mix the garlic sauce ingredients well until smooth. Add 1 to 2 tablespoons of water, adjusting as needed to achieve your desired sauce consistency.
⏱️ 2 min
- 8
Heat 1 tablespoon of olive oil in a large pan or skillet over medium-high heat.
⏱️ 1 min
- 9
Add the marinated chicken to the hot pan in a single layer, working in batches if necessary to avoid overcrowding.
⏱️ 1 min
- 10
Cook the chicken for 5 to 7 minutes per side, or until it is cooked through and has developed a light char.
⏱️ 10 min
- 11
Remove the cooked chicken from the pan and set it aside.
⏱️ 1 min
- 12
Portion cooked rice into individual meal prep containers or serving bowls.
⏱️ 2 min
- 13
Place a serving of the cooked chicken shawarma over the rice in each container.
⏱️ 1 min
- 14
Drizzle a generous amount of the prepared garlic sauce over the chicken and rice.
⏱️ 1 min
- 15
Add sliced cucumber, halved cherry tomatoes, and sliced red onion to complete each bowl.
⏱️ 2 min
- 16
Garnish with fresh chopped parsley before serving or sealing for meal prep.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Lower Calorie Chicken Shawarma Rice Bowl
For the Chicken Shawarma Marinade
- 2 pounds chicken breast, cut into 1-inch thick slices
- 1/2 cup Greek yogurt
- 1/4 cup lemon juice
- 2 tablespoons olive oil
- 4 garlic, minced
- 2 tablespoons shawarma spice blend
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Garlic Sauce
- 1/2 cup Greek yogurt
- 1/4 cup mayonnaise
- 1 tablespoon lemon juice
- 2 garlic, minced
- 1/4 teaspoon salt
- 1 to 2 tablespoons water, as needed
For Cooking the Chicken
- 1 tablespoon olive oil
For Assembling the Bowls
- 4 cups cooked rice, for 4 servings
- 1 cup cucumber, sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, sliced
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Cut the 2 pounds of chicken breast into 1-inch thick slices.
⏱️ 5 min - 2
In a large bowl, combine 1/2 cup Greek yogurt, 1/4 cup lemon juice, 2 tablespoons olive oil, 4 cloves of minced garlic, 2 tablespoons shawarma spice blend, 1 teaspoon salt, and 1/2 teaspoon black pepper.
⏱️ 3 min - 3
Mix all the marinade ingredients together until well combined.
⏱️ 1 min - 4
Add the sliced chicken breast to the bowl with the marinade. Mix thoroughly to ensure all chicken pieces are evenly coated.
⏱️ 2 min - 5
Cover the bowl and refrigerate to marinate for at least 30 minutes. For best flavor, marinate overnight.
⏱️ 30 min - 6
While the chicken marinates, prepare the garlic sauce. In a separate bowl, combine 1/2 cup Greek yogurt, 1/4 cup mayonnaise, 1 tablespoon lemon juice, 2 cloves of minced garlic, and 1/4 teaspoon salt.
⏱️ 3 min - 7
Mix the garlic sauce ingredients well until smooth. Add 1 to 2 tablespoons of water, adjusting as needed to achieve your desired sauce consistency.
⏱️ 2 min - 8
Heat 1 tablespoon of olive oil in a large pan or skillet over medium-high heat.
⏱️ 1 min - 9
Add the marinated chicken to the hot pan in a single layer, working in batches if necessary to avoid overcrowding.
⏱️ 1 min - 10
Cook the chicken for 5 to 7 minutes per side, or until it is cooked through and has developed a light char.
⏱️ 10 min - 11
Remove the cooked chicken from the pan and set it aside.
⏱️ 1 min - 12
Portion cooked rice into individual meal prep containers or serving bowls.
⏱️ 2 min - 13
Place a serving of the cooked chicken shawarma over the rice in each container.
⏱️ 1 min - 14
Drizzle a generous amount of the prepared garlic sauce over the chicken and rice.
⏱️ 1 min - 15
Add sliced cucumber, halved cherry tomatoes, and sliced red onion to complete each bowl.
⏱️ 2 min - 16
Garnish with fresh chopped parsley before serving or sealing for meal prep.
⏱️ 1 min