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In the world of culinary delights, few dishes encapsulate the spirit of comfort and flavor quite like Chicken Shawarma Rice Bowls. This recipe perfectly marries the aromatic spices of Middle Eastern cuisine with the heartiness of rice, resulting in a meal that is not only satisfying but also bursting with robust flavors. Imagine tender, spiced chicken served over fluffy basmati rice, adorned with fresh vegetables and a creamy sauce—this dish is a feast for both the eyes and the palate.

Chicken Shawarma Rice Bowls

Discover the delicious world of Chicken Shawarma Rice Bowls, where tender, spiced chicken meets fluffy basmati rice for a satisfying meal. Infused with aromatic spices and served alongside fresh veggies and creamy sauces, this dish is a feast for both the eyes and the palate. Perfect for family dinners or meal prep, with options for various dietary needs, these bowls are not only flavorful but also nutritious and versatile. Get ready to impress with this delightful recipe!
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Ingredients
  

For the Chicken Marinade:

1 lb boneless, skinless chicken thighs

3 cloves garlic, minced

2 tsp ground cumin

2 tsp ground coriander

1 tsp paprika

1 tsp turmeric

1 tsp cayenne pepper (adjust to taste)

2 tbsp olive oil

2 tbsp lemon juice

Salt and pepper to taste

For the Rice:

1 cup basmati rice

2 cups chicken broth or water

1/2 tsp turmeric (for color)

Salt to taste

For the Toppings:

1 cup diced cucumbers

1 cup halved cherry tomatoes

1/2 red onion, thinly sliced

1/2 cup hummus

1/2 cup tzatziki sauce (store-bought or homemade)

Fresh parsley or cilantro for garnish

Pita bread (optional)

Instructions
 

Marinate the Chicken:

    In a large mixing bowl, combine the minced garlic, cumin, coriander, paprika, turmeric, cayenne pepper, olive oil, lemon juice, salt, and pepper. Add the chicken thighs, ensuring they are well-coated with the marinade. Cover and refrigerate for at least 1 hour, ideally overnight for maximum flavor.

      Cook the Rice:

        Rinse the basmati rice under cold water until the water runs clear. In a medium saucepan, bring the chicken broth (or water) to a boil. Add the rice, turmeric, and salt. Stir to combine, reduce the heat to low, cover, and simmer for 15 minutes or until the rice is tender and the liquid is absorbed. Fluff with a fork once done.

          Cook the Chicken:

            Preheat your grill or skillet over medium-high heat. Remove the chicken from the marinade and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Let it rest for a few minutes before slicing into strips.

              Assemble the Bowls:

                In serving bowls, start with a base of fluffy turmeric rice. Top with sliced chicken, followed by a mix of diced cucumbers, cherry tomatoes, and red onions. Add a generous dollop of hummus and tzatziki sauce on the side. Garnish with fresh parsley or cilantro.

                  Serve:

                    Optionally, warm some pita bread on the grill or in a skillet. Serve the bowls with pita on the side. Enjoy your delicious Chicken Shawarma Rice Bowls!

                      Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4