High Protein Shawarma Rice

Transform your weeknight dinner with this flavorful and nutrient-packed High Protein Shawarma Rice! This vibrant dish combines tender, bite-sized pieces of marinated chicken cooked to perfection with aromatic spices like cumin, turmeric, and paprika, delivering the irresistible taste of shawarma. Served over fluffy basmati rice infused with chicken broth and topped with a medley of sautéed vegetables, sweet cherry tomatoes, and bright peas, every bite is a delightful fusion of flavors and textures. Garnished with fresh parsley and crunchy sliced almonds, it’s as visually appealing as it is delicious. Perfect for meal prep or a wholesome family dinner, this easy one-pot recipe promises high protein and satisfying satisfaction in just 60 minutes. Keywords: Shawarma Rice, high protein dinner, easy one-pot meal, healthy chicken recipes, Mediterranean-inspired dinner.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 pound Boneless, skinless chicken breast
• 3 tablespoons Olive oil
• 3 units Garlic cloves, minced
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 1 teaspoon Paprika
• 0.5 teaspoon Turmeric
• 0.5 teaspoon Ground cinnamon
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 cup Greek yogurt
• 2 tablespoons Lemon juice
• 1.5 cups Basmati rice
• 3 cups Chicken broth
• 1 unit Red bell pepper, sliced
• 1 unit Medium onion, sliced
• 1 cup Cherry tomatoes, halved
• 1 cup Frozen peas
• 0.25 cup Fresh parsley, chopped
• 0.25 cup Sliced almonds

Directions

Step 1

In a large bowl, combine the cumin, coriander, paprika, turmeric, cinnamon, salt, black pepper, minced garlic, olive oil, Greek yogurt, and lemon juice. Mix well to form a marinade.

Step 2

Cut the chicken breast into bite-sized pieces and add them to the marinade. Toss to coat the chicken evenly. Cover and refrigerate for at least 30 minutes, or up to 4 hours for best results.

Step 3

Rinse the basmati rice in cold water until the water runs clear. Drain well.

Step 4

In a large pot, bring the chicken broth to a boil. Add the rinsed rice, cover, and reduce the heat to low. Cook for 15 minutes, or until the liquid is absorbed and the rice is tender.

Step 5

In a large skillet over medium heat, add a tablespoon of olive oil. Add the sliced onion and red bell pepper, cooking until soft, about 5 minutes.

Step 6

Remove the chicken from the fridge and add it to the skillet with the vegetables. Cook until the chicken is browned and cooked through, about 10 minutes.

Step 7

Add the cherry tomatoes and frozen peas to the skillet, stirring to combine. Cook for an additional 2-3 minutes until the peas are heated through.

Step 8

Fluff the cooked rice with a fork and transfer it to a serving platter. Top with the chicken and vegetable mixture.

Step 9

Garnish with fresh parsley and sliced almonds before serving.

Nutrition Facts

Serving size	2321.7 grams (2321.7g)

Amount per serving	% Daily Value*
Calories	2123

Total Fat 80.30g	103%
Saturated Fat 13.20g	66%
Polyunsaturated Fat 4.00g
Cholesterol 390mg	130%
Sodium 4469mg	194%
Total Carbohydrate 151.40g	55%
Dietary Fiber 25.70g	92%
Total Sugars 30.70g
Protein 192.10g	384%

Vitamin D 23IU	114%
Calcium 626mg	48%
Iron 23mg	128%
Potassium 4211mg	90%

*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: 34.5%

Protein: 36.6%

Carbs: 28.9%