Chicken shawarma bowls with lemon yellow rice

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STEP 1

Marinate the chicken

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.

NOTE FROM A PAST ATTEMPT

if you marinate overnight, pull the chicken out 20 minutes before cooking so it isn't fridge-cold on the pan.

NOTE FROM A PAST ATTEMPT

20 minutes was perfect, no more time needed. It was the best tasting chicken I've had in a while.

Ingredients

Chicken

1.5 lb boneless skinless chicken breast1.5 tbsp olive oil1 lemon, juiced4 cloves garlic, minced2 tsp ground cumin1 tsp ground coriander1.5 tsp smoked paprika0.5 tsp ground turmeric0.25 tsp ground cinnamon1 tsp salt0.5 tsp black pepper

Lemon yellow rice

10.5 oz long-grain white rice2.25 cups chicken broth1 tbsp butter0.5 tsp ground turmeric0.5 tsp ground cumin2 cloves garlic, minced0.5 tsp salt0.5 lemon, juiced2 tbsp parsley, chopped

Bowl

2 handfuls romaine lettuce, shredded1 cucumber, diced1 red bell pepper, diced0.5 red onion, thinly sliced

Garlic yogurt sauce

8.5 oz plain nonfat Greek yogurt1 clove garlic, minced1 tbsp lemon juiceflaky salt, to taste

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