Chicken Shawarma Bowl with Basmati Rice & Mediterranean Vegetables

By ltrodrigu

Ingredients

• 1/2 cup Basmati Rice
• 2 tablespoons Shawarma Spice
• 4 ounce Carrot
• 1 Roma Tomato
• 1 Persian Cucumber
• 16 ounces Boneless Skinless Chicken Thighs or Breasts
• 3 ounces Shredded Red Cabbage
• 1 1/2 ounces Red Wine Vinegar
• Olive Oil
• Cooking Spray
• Kosher salt
• Freshly Ground Black Pepper

Details

Servings 2

Preparation

Step 1

Bring a small pot with rice, half the seasoning blend (reserve remaining for chicken), 1 cup water, and ¼ teaspoon salt to a boil. Reduce to a simmer, cover, and cook until rice is tender, 14-17 minutes. Remove from burner, fluff rice, and stir in 1 teaspoon olive oil. While rice cooks, prepare ingredients.

Prepare Ingredients:
Peel, trim, and cut carrot into very thin slices. Core tomato and cut into ½" dice. Trim cucumbers, halve lengthwise, then cut into ½" half-moons. Pat chicken dry, and season with remaining seasoning blend, 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon pepper. Rub oil and seasoning into thighs. Heat a grill pan or outdoor grill to medium heat.

Make Slaw:
Place red cabbage, carrot slices, red wine vinegar, ¼ teaspoon salt, and ¼ teaspoon pepper in a medium mixing bowl and toss to coat.

Grill Chicken:
Coat grill with cooking spray. Place chicken on hot grill and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 4-6 minutes per side. Remove chicken from grill and let rest 3-5 minutes.

Make Salad:
Place tomatoes, cucumber, 1 teaspoon olive oil, ¼ teaspoon salt, and ¼ teaspoon pepper in another medium mixing bowl and stir to coat.

Plate Dish:
Slice chicken thighs into thin slices. Place rice on a plate or in a bowl and top with salad and slaw. Place sliced sliced chicken on top.