Looking For Delicious High Protein Meals To Build Muscle? Try These Chicken Shawarma Rice Bowls!

Ingredients

• 1.5 pounds Boneless Chicken Thighs (trimmed, cut into bite‑size pieces)
• 4 cloves Garlic (minced; 3 for chicken, 1 for sauce)
• 2 tablespoons Shawarma Spice Mix (store‑bought or homemade (cumin, coriander, paprika, etc.))
• 1 tablespoon Tomato Paste (adds depth to the chicken marinade)
• 1 tablespoon Olive Oil (extra‑virgin preferred)
• 1 tablespoon Lemon Juice (freshly squeezed)
• 1/2 cup Plain Yogurt (low‑fat Greek yogurt works best)
• 2 tablespoons Light Mayonnaise (for a smooth white sauce)
• 1 teaspoon Honey (balances the sauce acidity)
• to taste Salt
• to taste Black Pepper (freshly ground)
• 1 tablespoon Light Butter (for sautéing rice aromatics)
• 1 small Onion (finely diced)
• 1 teaspoon Turmeric
• 1 teaspoon Smoked Paprika
• 1 cup Basmati Rice (uncooked, rinsed)
• 2 cups Water (double the rice volume)
• 2 cups Mixed Salad Greens (e.g., lettuce, cucumber, tomato; chopped)
• 1/2 teaspoon Sumac (optional, for tangy flavor)
• 1 teaspoon Olive Oil (for salad)

Instructions

1. Marinate the Chicken

   In a mixing bowl combine the chicken thigh pieces, minced garlic, shawarma spice mix, tomato paste, olive oil, and lemon juice. Toss until every piece is evenly coated.

   Time: PT10M

2. Prepare the Garlic‑White Sauce

   In another bowl whisk together yogurt, light mayonnaise, honey, salt, pepper, minced garlic, and a splash of lemon juice. Adjust consistency with a little water if too thick.

   Time: PT5M

3. Cook the Aromatic Rice

   Heat a saucepan over medium heat, melt the light butter, then add the remaining minced garlic and diced onion. Sauté for 5 minutes until fragrant. Stir in turmeric, smoked paprika, and a pinch of salt, then add the rinsed basmati rice and toast for 2 minutes. Pour in double the amount of water, bring to a gentle boil, cover, and simmer for 12 minutes until the rice is fluffy.

   Time: PT19M

   Temperature: Medium heat

4. Bake the Chicken

   Spread the marinated chicken pieces on a sheet pan in a single layer. Bake in a pre‑heated oven at 400°F (200°C) or air‑fry at 380°F for 20 minutes, turning halfway, until golden brown and juicy.

   Time: PT20M

   Temperature: 400°F

5. Assemble the Fresh Salad

   Place the mixed salad greens in a bowl, drizzle with olive oil, and season with salt, pepper, and sumac. Toss gently to coat.

   Time: PT5M

6. Plate the Bowls

   Divide the cooked rice among four bowls, top each with baked chicken, a generous drizzle of garlic‑white sauce, and a handful of the seasoned salad. Serve immediately.

   Time: PT2M

Nutrition Facts

Calories

550

Protein

40 g

Carbohydrates

55 g

Fat

15 g

Fiber

5 g