One-Pan Chicken Shawarma Rice Bowls
Savor the vibrant flavors of our One-Pan Chicken Shawarma Rice Bowls! Tender, marinated chicken is seared to perfection and nestled on a fluffy bed of onion-infused rice pilaf, paired with a crisp, zesty salad. Top it all off with a drizzle of luscious garlic sauce for a meal that’s bursting with taste and oh-so-easy to whip up!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(10)
- 1 cup cherry tomatoes, quartered (240 ml)
- 2 tsp coriander (10 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
🥩Meat & Seafood(3)
- 2 tsp chicken bouillon powder or paste (10 ml)or paste
- 3 cups (750 ml) chicken stock (720 ml)
- 1.5 lbs (680g) boneless, skinless chicken thighs (680 g)
🥛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(11)
- 1 tsp allspice (5 ml)
- 1 tsp black pepper (5 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 the chicken for a minimum of 30 minutes, but ideally 4-8 hours, since the lemon juice's citric acid needs time to break down surface proteins for tenderization while the spices' fat-soluble compounds infuse into the meat via the olive oil.timing30 min minimum, 4-8 hours ideal
- ✓Don't overcrowd the pan when browning chicken in batches—keep pieces at least 1/2 inch apart so steam escapes instead of trapping moisture, which prevents the Maillard reaction from occurring below 300°F.technique300°F+ for Maillard reaction
- ✓Toast the rice for the full 2 minutes before adding liquid because this coats each grain's exterior starch layer in fat, creating a barrier that slows water absorption and results in distinct, non-mushy grains.technique2 minutes
- ✓Use a 1:1.5 ratio of rice to hot liquid and keep the pot covered for the entire 20-minute simmer, since lifting the lid releases trapped steam and drops internal pot temperature below the 212°F needed for proper starch gelatinization.ingredient1:1.5 rice-to-liquid ratio, 212°F
- ✓Deglaze the pan with the hot bouillon-water mixture immediately after toasting the rice, scraping up the fond left from searing the chicken, since those browned bits contain concentrated umami compounds that would otherwise be wasted.technique
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
One-Pan Chicken Shawarma Rice Bowls
Savor the vibrant flavors of our One-Pan Chicken Shawarma Rice Bowls! Tender, marinated chicken is seared to perfection and nestled on a fluffy bed of onion-infused rice pilaf, paired with a crisp, zesty salad. Top it all off with a drizzle of luscious garlic sauce for a meal that’s bursting with taste and oh-so-easy to whip up!
📝 Ingredients
Serves 4🥬Fresh Produce(10)
- 1 cup cherry tomatoes, quartered (240 ml)
- 2 tsp coriander (10 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
🥩Meat & Seafood(3)
- 2 tsp chicken bouillon powder or paste (10 ml)or paste
- 3 cups (750 ml) chicken stock (720 ml)
- 1.5 lbs (680g) boneless, skinless chicken thighs (680 g)
🥛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(11)
- 1 tsp allspice (5 ml)
- 1 tsp black pepper (5 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 the chicken for a minimum of 30 minutes, but ideally 4-8 hours, since the lemon juice's citric acid needs time to break down surface proteins for tenderization while the spices' fat-soluble compounds infuse into the meat via the olive oil.timing30 min minimum, 4-8 hours ideal
- ✓Don't overcrowd the pan when browning chicken in batches—keep pieces at least 1/2 inch apart so steam escapes instead of trapping moisture, which prevents the Maillard reaction from occurring below 300°F.technique300°F+ for Maillard reaction
- ✓Toast the rice for the full 2 minutes before adding liquid because this coats each grain's exterior starch layer in fat, creating a barrier that slows water absorption and results in distinct, non-mushy grains.technique2 minutes
- ✓Use a 1:1.5 ratio of rice to hot liquid and keep the pot covered for the entire 20-minute simmer, since lifting the lid releases trapped steam and drops internal pot temperature below the 212°F needed for proper starch gelatinization.ingredient1:1.5 rice-to-liquid ratio, 212°F
- ✓Deglaze the pan with the hot bouillon-water mixture immediately after toasting the rice, scraping up the fond left from searing the chicken, since those browned bits contain concentrated umami compounds that would otherwise be wasted.technique