Chicken Shawarma Rice

• servings: 4 servings
• active time: 5 minutes
• total time: 15 minutes

Ingredients

1 tbsp extra virgin olive oil ($0.22)

1 medium red onion, finely chopped ($0.33)

2 medium garlic cloves, finely chopped ($0.10)

2 tsp paprika ($0.20)

1 ½ tsp garlic powder ($0.15)

1 ½ tsp ground cumin ($0.15)

1 ½ tsp sea salt ($0.15)

1 tsp cinnamon ($0.10)

1 tsp turmeric ($0.10)

3 cups shredded chicken ($5.49)

2 ½ cups cooked jasmine rice ($0.40)

1 cup vegetable broth ($0.50)

3 heads romaine lettuce ($2.69)

1 cup sliced tomatoes ($1.00)

3 tbsp. kalamata olives ($0.50)

1/4 medium red onion, sliced ($0.08)

1 cup cucumber, sliced ($0.50)

3 ½ tbsp tahini ($0.72)

3 tbsp water ($0.00)

1 medium limes, juiced ($0.33)

1/2 tsp garlic powder ($0.05)

1/4 tsp sea salt ($0.02)

Directions

Preheat a large skillet over medium heat.

Finely dice the red onion and garlic.

Add the olive oil to the skillet and add the red onion and garlic. Cook 3-5 minutes.

While onions and garlic are cooking, measure out the spices and stir them together to incorporate them well.

Add the shredded chicken to the skillet and 1/2 the spices. Stir well and cook 2-3 minutes.

After the chicken is warmed through add the cooked rice, the rest of the spices and the vegetable broth. Stir well and cook 2-3 minutes.

Chop the fresh veggies if you are going to serve the optional salad.

Combine the tahini lime dressing ingredients in a bowl or jar if you are going to serve the dressing.

Nutrition

• Calories: 563 kcal
• Total Fat: 22 g
• Total Carbohydrate: 58 g
• Dietary Fiber: 14 g
• Total Sugars: 9 g
• Protein: 40 g