Chicken Shawarma Rice Bowls

Take your weeknight meals to a new level with these Chicken Shawarma Rice Bowls. These simple to make rice bowls will take you away to the Mediterranean and are packed with healthy and delicious ingredients. Basmati rice is topped with chicken shawarma, tabbouleh, red onion, hummus, yogurt and lettuce to make the perfect, weeknight meal. 

CHICKEN SHAWARMA RICE BOWLS

Let’s celebrate rice month with rice bowls. There is no better way to celebrate, right?

Rice bowls are one of my favorite go-to lunches or dinners in my house. I love that they are easy to put together and how versatile they are. You can create the perfect, well balanced meal all in one simple bowl. Today’s Chicken Shawarma Rice Bowls mix all of your favorite Mediterranean ingredients into one meal.

This rice bowl uses aromatic basmati rice paired with juicy, flavorful chicken shawarma and is topped with your favorite hummus, yogurt, a tabbouleh inspired salad, cucumbers, red onions and served with pita wedges. The best part about a meal like this is that I can set out all of the ingredients for my family and they can create their favorite bowl based on their tastes. The sky is the limit with things you can add to this bowl including chickpeas, feta cheese, a drizzle of tahini or even pine nuts. Get creative!

he base of these Chicken Shawarma Rice Bowls is the Royal Basmati Rice . I have to tell you a little about the Royal story and their Basmati & Jasmine rice products. Their Royal® Basmati Rice grows in the foothills of the Himalayas, which is the only place authentic Basmati Rice can come from. Exceptionally fragrant, with a delicate taste and fluffy texture, it is deservedly the best-selling Basmati in America. We love rice in our house and this is a favorite.

What I love most about their rice is that they source all of their products from the global regions that are most renowned for producing the finest crops. First, this indicates that the growing conditions are optimal. It also means the local farmers that we work so closely with have a great wealth of knowledge and first-hand experience with what grows best on their land. This is so important and gives you the highest quality product possible.

Lets not forget about the people who grow their products.  They see our farmers as a vital link in the supply chain, and they value their interests and welfare. By providing them with quality farming tools, fertilizers, seeds of the highest purity and promoting best farming practices, they help nurture an important and mutually beneficial relationship.

And the best part is that their attention to quality doesn’t end in the field. Upon harvest, their crops are transported to state-of-the-art storage facilities where aerated, temperature-controlled rice silos guarantee the health and purity of the grain. With stringent food safety inspections and routine grain audits they are able to ensure zero contamination in their products.

As we get into the swing of the school year having easy meals the whole family will like is the key to meal time success. These Chicken Shawarma Rice Bowls are a nice way to incorporate healthy ingredients into one meal.

If you like to make everything from scratch you can also try one of these hummus recipes instead of using store bought hummus:

Lemon Hummus

Roasted Red Pepper Hummus

Spicy Hummus

Classic Hummus

The chicken shawarma is a great recipe when you want to do some meal prep and make a big batch of chicken for the week. The spices used in shawarma are so warm and rich, which I love. The chicken can be grilled, baked or cooked however you normally cook your chicken. You can slice up the chicken and keep it on hand for rice bowls, pita sandwiches, hummus plates, or paired with a salad.

Chicken Shawarma Rice Bowls

• Author: Julia Jolliff // A Cedar Spoon
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 4
• Category: Dinner, Rice Bowls
• Cuisine: Mediterranean, Persian

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Description

Take your weeknight meals to a new level with these Chicken Shawarma Rice Bowls. Simple to make, packed with healthy and delicious ingredients, these rice bowl will take you away to the Mediterranean. Basmati rice is topped with chicken shawarma, tabbouleh, red onion, hummus, yogurt and lettuce to make the perfect meal. 

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Ingredients

• 1 cup Royal Basmati Rice, cooked

For the chicken shawarma:

• 1 1/2 pounds boneless, skinless chicken thighs
• 2 garlic cloves, minced
• 1/4 cup olive oil
• 3 teaspoons coriander
• 3 teaspoons cumin
• 3 teaspoons cardamom
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper {optional}
• 1 Tablespoon lemon juice
• 1/8 teaspoon black pepper
• 1/2 teaspoon salt

For the tabbouleh:

• 2 Cups curly parsley, chopped
• 1 cup tomato, diced {about 3 large tomatoes}
• 8-10 thinly sliced green onion, green parts chopped
• 1/4 cup freshly chopped mint
• 1/4 cup lemon juice, fresh squeezed
• 1/4 cup extra virgin olive oil
• Salt and pepper to taste

Additional rice bowl toppings:

• Hummus
• Yogurt
• Red onion, chopped
• Lettuce, chopped
• Lemon slices

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Instructions

1. In a large ziplock bag add the minced garlic, olive oil, coriander, cumin, cardamom, smoked paprika, cayenne pepper, lemon juice, pepper and salt. Add the chicken thighs and close the ziplock. Use your hands to massage the marinade into the chicken. Refrigerate overnight or at least 2 hours.
2. When read to make the rice bowls remove the chicken from the refrigerator. Grill chicken thighs over medium-high heat, about 6 to 8 minutes per side, until done and there is no hint of pink in the meat and an internal temperature of 165°F.
3. While the chicken is grilling cook the rice according to the package and prepare the tabbouleh by placing all the ingredients in a large mixing bowl and gently stirring to combine.
4. To assemble the rice bowls place a scoop of basmati rice in each bowl and top with chicken, tabbouleh, hummus, yogurt, red onion and serve with pita bread and lemon wedges.

To get more rice recipes and learn more about Royal Brand Rice head to their Facebook , and Instagram .

This is a sponsored conversation written by me on behalf of LT Foods . The opinions and text are all mine.