WEEKNIGHT / SHAWARMA
Lemon-and-spice chicken breast over turmeric rice from the cooker, built for macros with a garlic yogurt sauce and a pile of raw vegetables.
Combine the olive oil, lemon juice, garlic, cumin, coriander, smoked paprika, turmeric, cinnamon, salt and pepper in a bowl. Add the chicken, turn to coat, and leave at least 20 minutes at room temperature, or up to overnight in the fridge.
if you marinate overnight, pull the chicken out 20 minutes before cooking so it isn't fridge-cold on the pan.
20 minutes was perfect, no more time needed. It was the best tasting chicken I've had in a while.
Rinse the rice under cold water until it runs clear, roughly 30 seconds, to keep it from turning gummy. Add it to the rice cooker with the broth, butter, turmeric, cumin, garlic and salt, then run a standard white rice cycle.
rice was not salty enough last time but the chicken made up for it a little.
Stir together the yogurt, garlic, lemon juice and a pinch of flaky salt. Refrigerate until serving so the garlic mellows slightly.
Shred the romaine, dice the cucumber and bell pepper, and slice the red onion thin. Keep them separate if you plan to store leftovers.
Heat a skillet or grill pan over medium-high. Cook the chicken 6–7 minutes a side, until the internal temperature reads 74°C (165°F). Rest 5 minutes before slicing against the grain.
When the cycle ends, fluff the rice with a fork and fold through the lemon juice and chopped parsley.
Divide the rice among four bowls. Top with sliced chicken, then the lettuce, cucumber, bell pepper and red onion. Spoon over the garlic yogurt sauce.
for a lower-carb build, swap the yellow rice for cauliflower rice cooked with the same turmeric and cumin — you lose about 20 g of carbs a serving.