Chicken Shawarma Plates with Turmeric Rice

By Vic

Public ♥ 1 Add to Meal Plan

Prep Time

15 min

Cook Time

25 min

Servings

2 servings

Difficulty

Easy

12 oz chicken breast, sliced 1/2 cup jasmine or basmati rice, dry 1 cup water 1 medium carrot, sliced 1 cucumber, chopped 1 tbsp olive oil 1/2 tsp ground cumin 1/2 tsp paprika 1/2 tsp ground coriander 1/4 tsp turmeric, plus 1/4 tsp for rice 1/4 tsp salt 2 tbsp tahini 1 tbsp lemon juice 1-2 tbsp water 1 tbsp fresh parsley, chopped

1. Combine rice, water, 1/4 teaspoon turmeric, and a pinch of salt in a saucepan. Bring to a boil, cover, reduce heat, and cook according to rice package directions. 2. Season chicken with cumin, paprika, coriander, remaining turmeric, and salt. 3. Heat olive oil in a skillet over medium-high heat. Cook chicken for 6-8 minutes until browned and 165°F internally. 4. Cook or roast the sliced carrots until tender, about 8-10 minutes, or sauté them alongside the chicken if space allows. 5. Whisk tahini, lemon juice, and enough water to make a pourable sauce. 6. Divide turmeric rice, chicken, carrots, and cucumber between two plates. Drizzle with tahini sauce and finish with parsley.