High Protein Shawarma Rice
Elevate your mealtime with this High Protein Shawarma Rice, a vibrant and flavorful dish packed with wholesome ingredients and Middle Eastern-inspired spices. Tender, marinated chicken breast infused with a blend of cumin, coriander, paprika, and turmeric takes center stage, while basmati rice, cooked in rich chicken broth, forms the perfect fluffy base. A medley of sautéed vegetables—sweet bell peppers, juicy cherry tomatoes, and green peas—adds color and nutrition, and fresh parsley and sliced almonds finish the dish with a delightful crunch and freshness. Ideal for meal prep or a family dinner, this protein-packed recipe is as nourishing as it is satisfying. Ready in just an hour, High Protein Shawarma Rice is a one-pot wonder that’s bursting with flavor, making it the ultimate choice for a healthy and hearty meal.
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Recipe Information
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
Instructions
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.
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.
Rinse the basmati rice in cold water until the water runs clear. Drain well.
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.
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.
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.
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.
Fluff the cooked rice with a fork and transfer it to a serving platter. Top with the chicken and vegetable mixture.
Garnish with fresh parsley and sliced almonds before serving.
Nutrition Facts
Calories |
2123 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.3 g | 103% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 4469 mg | 194% | |
| Total Carbohydrate | 151.4 g | 55% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 30.7 g | ||
| Protein | 192.1 g | 384% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 626 mg | 48% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 4211 mg | 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.
