Ingredients
1.5 lbs skinless chicken thighs, cut into bite-sized pieces
1 tbsp ground cumin
1 tbsp paprika
1 tsp turmeric
1/2 tsp ground cinnamon
2 cloves garlic, minced
1 lemon, juiced and zested
2 tbsp olive oil
1 cup long-grain rice (basmati)
2 cups water
1 cup chopped lettuce
1/2 cup diced tomatoes
1/4 cup diced cucumber
1/4 cup tahini
Lemon wedges, for garnish
Instructions
Combine chicken with cumin, paprika, turmeric, cinnamon, garlic, lemon juice, and 1 tbsp oil in a bowl. Marinate for 20 minutes.
Rinse rice and cook in boiling water for 15 minutes (1:2 rice-to-water ratio). Set aside.
Heat remaining oil in a skillet over medium-high. Cook chicken 5-7 minutes, turning occasionally, until golden and nearly cooked through.
Layer rice in bowls, top with chicken, vegetables, and a dollop of tahini. Add lemon wedges for squeezing.
Notes
Marinate up to 2 hours ahead
Substitute chicken breast or tofu for variation
Store leftovers in airtight containers for 3 days
- Prep Time: 20
- Cook Time: 25
- Category: Quick Chicken
- Method: Stovetop
- Cuisine: Middle Eastern
- Diet: Halal
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg