One-Pan Chicken Shawarma Rice Bowls
Dive into the deliciousness of our One-Pan Chicken Shawarma Rice Bowls! Savory, marinated chicken pairs perfectly with fluffy onion-infused rice and a crisp, zesty salad, all drizzled with a luscious garlic sauce. This easy, one-pan wonder brings bold flavors to your table without the fuss—perfect for busy weeknights!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(10)
- 1 cup cherry tomatoes, quartered (240 ml)
- 1 cup cucumber, sliced then halved (240 ml)
- 1 tbsp fresh parsley (15 ml)
- 8 garlic cloves
- 2 to 3 garlic cloves
- ½ lemon, juiced
- 1 ½ cups yellow onion, diced (360 ml)
- 2 tsp pepper (10 ml)
- ½ large red onion, thinly sliced
- 3 cups hot water (720 ml)
🥩Meat & Seafood(3)
- 1.5 lbs (680g) boneless, skinless chicken thighs (680 g)
- 2 tsp @betterthanbouillon roasted chicken base (10 ml)
- 3 tsp @betterthanbouillon roasted chicken base (15 ml)
🥛Dairy & Eggs(2)
- 3 tbsp butter (42 g)
- ¼ cup plain Greek yogurt (60 ml)
🫙Pantry Staples(3)
- 1 ½ cups basmati rice (360 ml)
- 3 tbsp olive oil (45 ml)
- 1 tbsp olive oil (15 ml)
🧂Spices & Seasonings(12)
- 1 tsp allspice (5 ml)
- 1 tsp black pepper (5 ml)
- 2 tsp coriander (10 ml)
- 1 tbsp cumin (15 ml)
- 2 tsp garlic powder (10 ml)
- 1 tbsp onion powder (15 ml)
- 1 tbsp paprika (15 ml)
- 2 tsp paprika (10 ml)
- 1 tsp salt (5 ml)
- 2 tsp sumac (10 ml)
- 2 tsp turmeric (10 ml)
- 1 tbsp turmeric (15 ml)
🍯Sauces & Condiments(1)
- ¼ cup mayonnaise (60 ml)
👨🍳 Instructions
- 1
In a bowl, combine the chicken with the spices, olive oil, garlic, lemon juice and Better Than Bouillon. Mix well. Marinate for as long as your patience can handle.
- 2
Heat a large pan over medium-high heat and add a drizzle of olive oil. Once hot, add the chicken in batches. Cook for 6 to 8 mins per side until golden and cooked through. Set aside.
- 3
Reduce heat to medium-low. Add butter to the same pan then the onions & cook, stirring often, until translucent. Add the garlic & spices, cook for 1 to 2 mins. Add the rice and toast for 2 mins while stirring. Pour in the hot water mixed with Better Than Bouillon. Stir & bring to a boil. Once boiling, cover & reduce heat to low. Simmer for 20 mins until cooked.
- 4
Mix the salad ingredients in one bowl and the sauce ingredients in another bowl. Enjoy!
💡 Pro Tips
- ✓Marinate chicken at 38-40°F for 2-24 hours because acidic marinades begin to denature proteins after 2 hours, creating more tender meat while preventing the 'mushy' texture that occurs after 48+ hours.timing2-24 hours at 38-40°F
- ✓Toast rice for exactly 2 minutes until grains turn translucent around edges - this creates a protective starch shell that prevents mushy rice and reduces cooking liquid absorption by 15%.technique2 minutes
- ✓Use a 1.5:1 ratio of liquid to rice for pilaf-style cooking because the toasted rice requires less liquid than steamed rice, and the fond from chicken adds concentrated flavor without excess moisture.ingredient1.5:1 ratio
- ✓Cook chicken to exactly 165°F internal temperature, then rest 3-5 minutes before slicing - carryover cooking will raise temperature 5-10°F while juices redistribute.timing165°F, 3-5 minutes rest
- ✓Cook onions at medium-low heat for 8-12 minutes until translucent because slow caramelization develops complex sugars without burning, creating the proper fond base for rice absorption.technique8-12 minutes at medium-low
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
One-Pan Chicken Shawarma Rice Bowls
Dive into the deliciousness of our One-Pan Chicken Shawarma Rice Bowls! Savory, marinated chicken pairs perfectly with fluffy onion-infused rice and a crisp, zesty salad, all drizzled with a luscious garlic sauce. This easy, one-pan wonder brings bold flavors to your table without the fuss—perfect for busy weeknights!
📝 Ingredients
Serves 4🥬Fresh Produce(10)
- 1 cup cherry tomatoes, quartered (240 ml)
- 1 cup cucumber, sliced then halved (240 ml)
- 1 tbsp fresh parsley (15 ml)
- 8 garlic cloves
- 2 to 3 garlic cloves
- ½ lemon, juiced
- 1 ½ cups yellow onion, diced (360 ml)
- 2 tsp pepper (10 ml)
- ½ large red onion, thinly sliced
- 3 cups hot water (720 ml)
🥩Meat & Seafood(3)
- 1.5 lbs (680g) boneless, skinless chicken thighs (680 g)
- 2 tsp @betterthanbouillon roasted chicken base (10 ml)
- 3 tsp @betterthanbouillon roasted chicken base (15 ml)
🥛Dairy & Eggs(2)
- 3 tbsp butter (42 g)
- ¼ cup plain Greek yogurt (60 ml)
🫙Pantry Staples(3)
- 1 ½ cups basmati rice (360 ml)
- 3 tbsp olive oil (45 ml)
- 1 tbsp olive oil (15 ml)
🧂Spices & Seasonings(12)
- 1 tsp allspice (5 ml)
- 1 tsp black pepper (5 ml)
- 2 tsp coriander (10 ml)
- 1 tbsp cumin (15 ml)
- 2 tsp garlic powder (10 ml)
- 1 tbsp onion powder (15 ml)
- 1 tbsp paprika (15 ml)
- 2 tsp paprika (10 ml)
- 1 tsp salt (5 ml)
- 2 tsp sumac (10 ml)
- 2 tsp turmeric (10 ml)
- 1 tbsp turmeric (15 ml)
🍯Sauces & Condiments(1)
- ¼ cup mayonnaise (60 ml)
👨🍳 Instructions
- 1
In a bowl, combine the chicken with the spices, olive oil, garlic, lemon juice and Better Than Bouillon. Mix well. Marinate for as long as your patience can handle.
- 2
Heat a large pan over medium-high heat and add a drizzle of olive oil. Once hot, add the chicken in batches. Cook for 6 to 8 mins per side until golden and cooked through. Set aside.
- 3
Reduce heat to medium-low. Add butter to the same pan then the onions & cook, stirring often, until translucent. Add the garlic & spices, cook for 1 to 2 mins. Add the rice and toast for 2 mins while stirring. Pour in the hot water mixed with Better Than Bouillon. Stir & bring to a boil. Once boiling, cover & reduce heat to low. Simmer for 20 mins until cooked.
- 4
Mix the salad ingredients in one bowl and the sauce ingredients in another bowl. Enjoy!
💡 Pro Tips
- ✓Marinate chicken at 38-40°F for 2-24 hours because acidic marinades begin to denature proteins after 2 hours, creating more tender meat while preventing the 'mushy' texture that occurs after 48+ hours.timing2-24 hours at 38-40°F
- ✓Toast rice for exactly 2 minutes until grains turn translucent around edges - this creates a protective starch shell that prevents mushy rice and reduces cooking liquid absorption by 15%.technique2 minutes
- ✓Use a 1.5:1 ratio of liquid to rice for pilaf-style cooking because the toasted rice requires less liquid than steamed rice, and the fond from chicken adds concentrated flavor without excess moisture.ingredient1.5:1 ratio
- ✓Cook chicken to exactly 165°F internal temperature, then rest 3-5 minutes before slicing - carryover cooking will raise temperature 5-10°F while juices redistribute.timing165°F, 3-5 minutes rest
- ✓Cook onions at medium-low heat for 8-12 minutes until translucent because slow caramelization develops complex sugars without burning, creating the proper fond base for rice absorption.technique8-12 minutes at medium-low