Chicken Shawarma Rice Bowl

Ingredients

• 12 piece chicken breast(400g)
• 21 cup rice(185g)
• 32 tablespoon olive oil(27g)
• 41 teaspoon garlic powder(3g)
• 51 teaspoon ground cumin(2g)
• 61 teaspoon ground coriander(2g)
• 71 teaspoon ground paprika(2g)
• 80.5 teaspoon ground turmeric(1g)
• 90.25 teaspoon ground cinnamon(0.5g)
• 101 teaspoon salt(6g)
• 110.5 teaspoon black pepper(1g)
• 120.5 cup Greek yogurt(120g)
• 130.5 cucumber(100g)
• 141 tomato(120g)
• 150.25 red onion(30g)
• 161 tablespoon lemon juice(15g)
• 172 tablespoon fresh parsley(8g)

Instructions

1. 1Cook the rice according to package instructions and set aside.
2. 2In a bowl, mix olive oil, garlic powder, cumin, coriander, paprika, turmeric, cinnamon, salt, and black pepper.
3. 3Cut chicken breasts into bite-sized pieces and coat with the spice mixture. Let marinate for at least 15 minutes.
4. 4Heat a skillet over medium-high heat and cook the chicken pieces until fully cooked and browned, about 6-8 minutes.
5. 5Dice cucumber, tomato, and red onion. Chop parsley.
6. 6In a small bowl, mix Greek yogurt with lemon juice to make a simple sauce.
7. 7To assemble, add rice to bowls, top with cooked chicken, diced vegetables, and drizzle with yogurt sauce. Garnish with fresh parsley.