Low Fat Shawarma Rice
Elevate your weeknight dinner game with this delicious and healthy Low Fat Shawarma Rice recipe! Featuring tender strips of marinated chicken infused with Middle Eastern-inspired spices like cumin, coriander, paprika, and turmeric, this dish is bursting with flavor while keeping things light. Perfectly cooked brown rice forms the hearty base, while fresh parsley, diced tomatoes, and crisp cucumber slices add layers of freshness and vibrant color. This easy-to-make recipe combines wholesome ingredients with simple techniques, offering a balanced, low-fat meal in just one plate. Enjoy the rich, aromatic essence of shawarma at home—ideal for meal prep or a comforting dinner for the whole family.
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Recipe Information
Ingredients
- 1 pound boneless skinless chicken breast
- 0.5 cup plain low-fat yogurt
- 2 tablespoons lemon juice
- 2 cloves minced garlic
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground paprika
- 0.5 teaspoon ground turmeric
- 0.5 teaspoon ground cinnamon
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup brown rice
- 2 cups chicken broth
- 1 tablespoon olive oil
- 1 medium chopped onion
- 1 cup diced tomatoes
- 2 tablespoons chopped parsley
- 1 medium cucumber (sliced)
Instructions
Begin by slicing the chicken breast into thin strips.
In a bowl, combine the yogurt, lemon juice, garlic, cumin, coriander, paprika, turmeric, cinnamon, salt, and black pepper. Mix well.
Add the sliced chicken to the marinade and ensure each piece is well coated. Cover and refrigerate for at least 30 minutes, preferably up to 2 hours for deeper flavor infusion.
Rinse the brown rice thoroughly under cold water using a fine-mesh sieve.
In a medium saucepan, bring the chicken broth to a boil and add the rinsed brown rice. Lower the heat, cover, and simmer for about 35 minutes, or until the rice is cooked through and liquid is absorbed.
While the rice is cooking, heat olive oil in a large non-stick skillet over medium heat.
Add the chopped onion and sauté until soft and translucent, approximately 3-4 minutes.
Add the marinated chicken to the pan, discarding any excess marinade. Stir and cook the chicken until fully cooked and browned, about 8-10 minutes.
Stir in the diced tomatoes and cook for another 2-3 minutes to warm them through.
Fluff the cooked rice with a fork and stir in chopped parsley.
To serve, layer the rice on a large serving platter, top it with the chicken and tomato mixture, and garnish with sliced cucumber.
Nutrition Facts
Calories |
1284 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.5 g | 44% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 351 mg | 117% | |
| Sodium | 4279 mg | 186% | |
| Total Carbohydrate | 91.1 g | 33% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 25.1 g | ||
| Protein | 149.2 g | 298% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 543 mg | 42% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 2855 mg | 61% | |
*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.
