Day 10/30: Shawarma Chicken Bowl

• porzioni: RECIPE (serves 3
• tempo totale: 33 minutes

Ingredienti

For the Rice:

1 cup basmati rice (dry)

1/2 tsp turmeric

Salt to taste

Bone broth to cover the rice (about 2 cups)

For the Chicken:

2 lbs chicken tenders, sliced thin

1/2 cup Greek yogurt (0% fat)

3 tbsp olive oil • 2 tsp salt

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp paprika

1/2 tsp cumin

1/2 tsp coriander

1/4 tsp chili flakes

1/4 tsp turmeric

1/4 tsp cinnamon

1/4 tsp black pepper

Juice of 1 lime

For the Salad:

2 large tomatoes, diced

1 cucumber, diced

1/2 red onion, finely sliced

2 tbsp olive oil

Juice of 1 lime

Salt to taste

1/2 tsp sumac

Pinch of cumin

For Serving/optional:

Pickles

hummus

Extra sumac for garnish

Istruzioni

Cook the rice: Heat bone broth in a pot and bring to a boil. Add 1 cup dry basmati rice, 1/2 tsp turmeric, and salt. Reduce heat, cover, and simmer for 15-18 minutes until rice is cooked and liquid is absorbed.

Prep the chicken: Slice 2 lbs chicken tenders into thin, even pieces. In a bowl, mix Greek yogurt with lime juice, then add all spices (garlic powder, onion powder, paprika, cumin, coriander, chili flakes, turmeric, cinnamon, black pepper, and salt). Coat chicken pieces thoroughly in the yogurt mixture.

Cook the chicken: Heat 3 tbsp olive oil in a large pan over medium-high heat. Working in batches, cook chicken slices for 3-4 minutes per side until cooked through and lightly golden. (Alternatively: arrange on an air fryer tray and air fry at 400°F for 12-15 minutes until cooked through.)

Make the salad: Dice tomatoes and cucumber, thinly slice red onion. Toss together with 2 tbsp olive oil, lime juice, salt, sumac, and a pinch of cumin. Set aside.

Build your bowl: Divide turmeric bone broth rice between three bowls. Fan the cooked chicken on top. Add salad on the side. Top with pickles, a drizzle of sauce of choice, fresh parsley, and a sprinkle of sumac.