Gluten-Free Shawarma Rice

Indulge in the bold and aromatic flavors of Gluten-Free Shawarma Rice, a hearty and wholesome dish that combines tender, spiced chicken with perfectly fluffy basmati rice. This recipe is a gluten-free twist on the Middle Eastern classic, crafted with fragrant spices like turmeric, cumin, paprika, and cinnamon to deliver a warm and satisfying taste. Cooked in rich, gluten-free chicken broth and finished with a vibrant touch of fresh parsley and zesty lemon juice, this one-pot meal is both easy and nutritious. Perfect for busy weeknights or meal prep, this dish is as simple to prepare as it is to devour. Serve it as a standalone main or pair it with a crisp salad for a complete, gluten-free feast!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 cups Basmati rice
• 1 pound Chicken breast, diced
• 3 tablespoons Olive oil
• 3 Garlic cloves, minced
• 1 medium Onion, finely chopped
• 1 teaspoon Turmeric powder
• 1.5 teaspoons Cumin powder
• 1 teaspoon Paprika
• 1 teaspoon Coriander powder
• 0.5 teaspoons Cinnamon powder
• 2 teaspoons Salt
• 0.5 teaspoons Black pepper
• 4 cups Chicken broth, gluten-free
• 0.25 cup Fresh parsley, chopped
• 2 tablespoons Fresh lemon juice

Directions

Step 1

Rinse the basmati rice under cold water until the water runs clear. This helps remove excess starch and keeps the grains from sticking together.

Step 2

In a large skillet or pan, heat 2 tablespoons of olive oil over medium-high heat.

Step 3

Add the diced chicken to the skillet. Season with a pinch of salt and pepper. Cook for 6-8 minutes until the chicken is browned and cooked through. Remove the chicken from the pan and set aside.

Step 4

In the same skillet, add the remaining 1 tablespoon of olive oil. Add the minced garlic and chopped onion, and sauté until the onion becomes translucent, about 3-4 minutes.

Step 5

Stir in the turmeric, cumin, paprika, coriander, cinnamon, the remaining salt, and black pepper. Cook for another minute until the spices are fragrant.

Step 6

Add the rinsed basmati rice to the skillet, stirring well to coat each grain with the spices.

Step 7

Pour in the gluten-free chicken broth. Bring to a boil over medium-high heat.

Step 8

Reduce the heat to low, cover the skillet with a lid, and let it simmer for about 15-18 minutes, or until the rice is cooked and the liquid has been absorbed.

Step 9

Once the rice is done, gently fold in the cooked chicken pieces and allow them to heat through.

Step 10

Remove the skillet from the heat. Stir in the fresh parsley and lemon juice.

Step 11

Fluff the rice with a fork before serving.

Step 12

Serve hot, garnished with additional parsley if desired.

Nutrition Facts

Serving size	2089.2 grams (2089.2g)

Amount per serving	% Daily Value*
Calories	1795

Total Fat 63.90g	82%
Saturated Fat 11.80g	59%
Polyunsaturated Fat 4.00g
Cholesterol 405mg	135%
Sodium 8482mg	369%
Total Carbohydrate 131.40g	48%
Dietary Fiber 9.40g	34%
Total Sugars 6.90g
Protein 162.90g	326%

Vitamin D 42IU	211%
Calcium 369mg	28%
Iron 19mg	104%
Potassium 2574mg	55%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.8%

Protein: 37.2%

Carbs: 30.0%