Low Sodium Shawarma Rice
Transform your favorite takeout into a heart-healthy delight with this flavorful Low Sodium Shawarma Rice recipe. Crafted with tender, marinated chicken thighs, aromatic basmati rice, and a medley of fragrant spices like cumin, coriander, turmeric, and cinnamon, this dish is a sodium-conscious twist on a Middle Eastern classic. Cooked in low sodium chicken broth and topped with fresh parsley and juicy diced tomatoes, each bite bursts with bold yet balanced flavors. Perfect for a family dinner or meal prepping, this easy-to-follow recipe delivers maximum taste with minimal salt, ensuring a wholesome, satisfying meal every time. Ready in just an hour and served with a zesty drizzle of lemon juice, it's a nourishing spin on shawarma rice you’ll love to savor!
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Recipe Information
Ingredients
- 500 grams Boneless skinless chicken thighs
- 3 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Ground paprika
- 0.5 teaspoon Ground turmeric
- 0.5 teaspoon Ground cinnamon
- 0.5 teaspoon Freshly ground black pepper
- 3 whole Garlic cloves
- 2 tablespoons Fresh lemon juice
- 1 cup Basmati rice
- 2 cups Low sodium chicken broth
- 1 medium Yellow onion
- 0.25 cup Fresh parsley
- 2 medium Tomatoes
Instructions
1. Begin by marinating the chicken. In a large bowl, mix together 2 tablespoons of olive oil, ground cumin, ground coriander, ground paprika, ground turmeric, ground cinnamon, pepper, and freshly minced garlic cloves.
2. Add the chicken thighs to the bowl and ensure they are well coated with the marinade. Cover the bowl with plastic wrap and place it in the refrigerator to marinate for at least 30 minutes, or up to 2 hours for best results.
3. While the chicken is marinating, prepare the rice. Rinse the Basmati rice under cold water until the water runs clear. This helps remove excess starch, ensuring fluffy cooked rice.
4. In a large saucepan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
5. Add the rinsed rice to the saucepan and sauté for an additional 2 minutes, allowing the rice to become slightly toasted.
6. Pour in the low sodium chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pan, and let simmer for 15-18 minutes, or until the rice is tender and the liquid is absorbed.
7. While the rice is cooking, preheat a grill pan or skillet over medium-high heat. Remove the chicken from the marinade and grill for about 6-8 minutes per side, or until fully cooked and no longer pink inside.
8. Once cooked, remove the chicken from the heat and let it rest for 5 minutes before slicing it thinly.
9. Dice the tomatoes and chop the fresh parsley.
10. Fluff the cooked rice with a fork and transfer it to a large serving platter. Top the rice with the sliced chicken, diced tomatoes, and chopped parsley.
11. Drizzle fresh lemon juice over the dish for added flavor, and serve immediately.
Nutrition Facts
Calories |
1385 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.4 g | 98% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 424 mg | 141% | |
| Sodium | 1567 mg | 68% | |
| Total Carbohydrate | 84.8 g | 31% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 13.6 g | ||
| Protein | 95.1 g | 190% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 255 mg | 20% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 2492 mg | 53% | |
*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.
