Heart-Healthy Shawarma Rice
Transform your weeknight dinner with the hearty and nutritious 'Heart-Healthy Shawarma Rice' recipe—a perfect fusion of bold Middle Eastern flavors and wholesome ingredients. This dish features tender marinated chicken strips infused with spices like cumin, coriander, paprika, turmeric, and a touch of cayenne, all served over fluffy brown rice cooked to perfection. Topped with sautéed onions and tomatoes, and garnished with fresh cucumber and parsley, this vibrant plate is as beautiful as it is nourishing. With a side of creamy low-fat Greek yogurt, it balances indulgence with wellness, making it ideal for a heart-healthy lifestyle. Ready in under an hour and packed with protein and fiber, this recipe is a crowd-pleaser for health-conscious food lovers everywhere!
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Recipe Information
Ingredients
- 1 pound Chicken breast
- 1 cup Brown rice
- 2 cups Water
- 2 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 1 teaspoon Garlic powder
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Paprika
- 0.5 teaspoon Turmeric
- 0.25 teaspoon Cayenne pepper
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 large, chopped Onion
- 2 medium, diced Tomatoes
- 0.25 cup, chopped Parsley
- 1 medium, diced Cucumber
- 0.5 cup Low-fat Greek yogurt
Instructions
In a medium bowl, mix olive oil, lemon juice, garlic powder, ground cumin, ground coriander, paprika, turmeric, cayenne pepper, salt, and black pepper.
Cut the chicken breast into small, thin strips and add to the bowl. Toss to coat well with the spice mixture. Let it marinate for at least 15 minutes.
While the chicken is marinating, rinse the brown rice under cold water until the water runs clear. In a medium saucepan, bring 2 cups of water to a boil. Add the brown rice, reduce to a simmer, cover, and cook for about 30 minutes or until rice is tender.
In a large skillet over medium heat, add the marinated chicken strips. Cook for about 8-10 minutes or until fully cooked, stirring occasionally. Set aside when done.
In the same skillet, add the chopped onion and cook until soft and translucent, about 3-4 minutes. Then, add the diced tomatoes and cook for another 3 minutes.
To assemble, layer the cooked brown rice on a serving platter, top with the cooked chicken and sautéed onions and tomatoes.
Garnish with chopped parsley and diced cucumber. Serve with a side of low-fat Greek yogurt as a refreshing sauce.
Nutrition Facts
Calories |
1476 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.1 g | 67% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 405 mg | 135% | |
| Sodium | 2771 mg | 120% | |
| Total Carbohydrate | 109.4 g | 40% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 35.2 g | ||
| Protein | 150.6 g | 301% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 393 mg | 30% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 3036 mg | 65% | |
*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.
