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. I love a recipe that includes your protein and creates a full meal like this Chicken Souvlaki Salad or these Sheet Pan Honey Balsamic Chicken Tenders.

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!

The 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.

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.

TRY THESE HOMEMADE HUMMUS RECIPES TO PAIR WITH YOUR RICE BOWL:

Lemon Hummus

Roasted Red Pepper Hummus

Spicy Hummus

Classic Hummus

Yield: 4

Chicken Shawarma Rice Bowls

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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. 

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

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

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.