One-Pan Chicken Shawarma Rice Bowls by Recipeincaption

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp shawarma seasoning
• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 1.5 cup basmati rice, rinsed and drained
• 2.5 cup chicken broth
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cucumber, diced
• 2 roma tomatoes, diced
• 1/2 cup fresh parsley, chopped
• 1 tbsp lemon juice (for salad)
• 1 cup plain greek yogurt
• 2 cloves garlic, minced (for sauce)
• 1 tbsp lemon juice (for sauce)
• 1/4 tsp salt (for sauce)

Instructions

1. In a medium bowl, toss the chicken pieces with 2 tablespoons of shawarma seasoning until evenly coated. Set aside to marinate for at least 10 minutes.
2. Heat 1 tablespoon of olive oil in a large, oven-safe skillet or Dutch oven over medium-high heat. Add the seasoned chicken and sear for 5-7 minutes, stirring occasionally, until browned on all sides. Remove the chicken from the skillet and set aside.
3. Reduce heat to medium. Add the diced onion to the same skillet and cook for 3-5 minutes until softened and translucent, scraping up any browned bits from the bottom of the pan. Add 4 cloves of minced garlic and cook for another 1 minute until fragrant.
4. Stir in the rinsed basmati rice, chicken broth, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Bring the mixture to a simmer, then nestle the seared chicken back into the rice.
5. Cover the skillet tightly with a lid or foil, reduce heat to low, and simmer for 15-20 minutes, or until the liquid is absorbed and the rice is tender. Remove from heat and let it rest, covered, for 10 minutes.
6. While the rice cooks, prepare the salad: In a small bowl, combine the diced cucumber, diced tomatoes, and 1/2 cup of chopped fresh parsley. Drizzle with 1 tablespoon of lemon juice and gently toss.
7. Prepare the garlic sauce: In another small bowl, whisk together the Greek yogurt, 2 cloves of minced garlic, 1 tablespoon of lemon juice, and 1/4 teaspoon of salt until smooth.
8. Fluff the chicken and rice with a fork. Serve the chicken and rice warm in bowls, topped with the fresh salad and a generous drizzle of the creamy garlic sauce.