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Roasted Chicken Shawarma Bowl with Yogurt Sauce

Roasted chicken infused with warm shawarma spices with cherry tomatoes, kale, and creamy homemade tzatziki (yogurt) sauce all served over fluffy jasmine rice.

Difficulty: Easy

Time: 30-35 min

This dish is Gluten-Free

Calories: 680 Fat: 14g Carbs: 84g Protein: 53g

This shawarma bowl brings all the right blends of spices and freshness to the table. We start with roasted, marinated chicken and give them a Levantine twist with this shawarma spice blend. Think warm spices like curry, paprika and cinnamon paired with a tangy tzatziki (yogurt) sauce and fresh veggies…a perfect blend of flavors for an easy dinner!

Ingredients

Chicken breasts

Jasmine rice

Tahini

Shawarma spice mix

Kale

Cherry tomatoes

Lemon

Garlic

Parsley

Yogurt

Marinate Is the process of soaking foods in a seasoned, often acidic, liquid before cooking. It was derived from the brining process.

Roast To cook food with dry heat in an oven or over a fire.

Garnish To add decorative or savory touches to food.

Medium oven-safe baking dish

Small pot with lid

Small mixing bowl

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Step 1: MISE EN PLACE

Read through the entire recipe before getting started. Preheat oven to 400°F. Wash and dry all produce. Halve cherry tomatoes. Fold kale leaves in HALF lengthwise and cut out stems; discard stems. Cut kale leaves into 1” pieces. Remove parsley stems and discard; rough chop leaves. Halve and juice lemon. Mince or finely grate garlic. Remove chicken breasts from package; rinse and pat dry. Slice into ½" strips.

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Step 2: MARINATE CHICKEN

Place chicken in a medium oven-safe baking dish and toss with shawarma spices, 1 Tbsp. lemon juice, 1 Tbsp. oil, half of the garlic and a pinch of salt and pepper. Marinate for 5-7 min.

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Step 3: COOK RICE

In a medium pot, combine jasmine rice, a pinch of salt and 1¼ cups of water and bring to a boil over medium heat. Reduce heat to low, cover and cook until tender, 15-20 min. While rice is cooking, move on to roast chicken (Step #3).
Note: If the rice has absorbed the water but isn’t fully cooked after 15-20 min; add ¼ cup water, cover and cook for 8-10 min longer.

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Step 4: ROAST CHICKEN

Add ½ cup water to marinated chicken and toss to incorporate. Place chicken in the oven and roast for 18-20 min until chicken is fully cooked. Remove from heat. While chicken is roasting, begin making the tzatziki sauce (Step #5). Note: The USDA recommends cooking chicken to an internal temperature of 165˚F

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Step 5: MAKE SAUCE

Combine yogurt, tahini, 1 Tbsp. lemon juice, 1 tsp. water, half parsley, remaining garlic, and a pinch of salt and pepper in a small mixing bowl. Stir to combine.

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Step 6: PLATE YOUR DISH

Fluff rice with a fork and divide between two shallow bowls. Top with chicken shawarma, kale, cherry tomatoes and a dollop of tzatziki. Garnish with remaining parsley and enjoy!
Pro tip: Don't waste those juices! Drizzle any flavorful drippings leftover in the roasting pan on top of finished shawarma bowls.