Gluten-Free Chicken Shawarma Rice Bowl

Ingredients

• 2 cups cooked rice or quinoa 2 cups cooked rice or quinoa
• 1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces 1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 2 tbsp olive oil 2 tbsp olive oil
• 1 tbsp lemon juice 1 tbsp lemon juice
• 2 tsp ground cumin 2 tsp ground cumin
• 1 tsp ground coriander 1 tsp ground coriander
• 1 tsp paprika 1 tsp paprika
• 1/2 tsp garlic powder 1/2 tsp garlic powder
• 1/4 tsp ground cinnamon 1/4 tsp ground cinnamon
• 1/4 tsp cayenne pepper (optional) 1/4 tsp cayenne pepper (optional)
• 1/2 tsp salt 1/2 tsp salt
• 1/4 tsp black pepper 1/4 tsp black pepper
• 2 cups chopped fresh vegetables (e.g., cucumber, tomatoes, red onion, bell peppers) 2 cups chopped fresh vegetables (e.g., cucumber, tomatoes, red onion, bell peppers)
• 1/4 cup gluten-free tahini dressing or your favorite GF dressing 1/4 cup gluten-free tahini dressing or your favorite GF dressing
• 1 tbsp fresh parsley, chopped (for garnish) 1 tbsp fresh parsley, chopped (for garnish)

Instructions

1. 1

   In a medium bowl, combine the bite-sized chicken pieces with 1 tablespoon of olive oil, lemon juice, ground cumin, ground coriander, paprika, garlic powder, ground cinnamon, cayenne pepper (if using), salt, and black pepper. Toss everything together until the chicken is evenly coated with the spices and oil. Let it marinate for at least 10 minutes while you prepare the other components.

2. 2

   Heat the remaining 1 tablespoon of olive oil in a large skillet or frying pan over medium-high heat. Once the oil is shimmering, add the marinated chicken pieces in a single layer, being careful not to overcrowd the pan. Cook the chicken for about 8-10 minutes, flipping occasionally, until it is golden brown and cooked through, with no pink remaining inside. The chicken should smell fragrant and slightly caramelized.

3. 3

   While the chicken is cooking, prepare your serving bowls. Divide the cooked rice or quinoa evenly among four bowls, creating a base for your shawarma. Arrange the chopped fresh vegetables, such as cucumber, tomatoes, red onion, and bell peppers, artfully around the rice in each bowl.

4. 4

   Once the chicken is cooked, remove it from the skillet and distribute it evenly over the vegetables in each bowl. The chicken should be tender and juicy, with a beautiful char from the pan.

5. 5

   Drizzle each bowl generously with the gluten-free tahini dressing or your chosen GF dressing. Garnish with fresh chopped parsley for a burst of color and freshness. Serve immediately and enjoy the delicious, aromatic flavors of your homemade gluten-free chicken shawarma rice bowl.

Nutrition (per serving)

Tips & Notes

• Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
• Roll the lemon firmly on the counter before cutting to get significantly more juice.
• Press or mince garlic rather than slicing for a more pungent flavor; slice for a milder taste.