Calories
561
Calories: High
The marinade does the work while you pickle the onions.
◂ LeanBulk ▸
Protein
61g
Protein: High
Fat
14g
Fat: Low
Carbs
44g
Carbs: Low
- Effort
- Involved
- Fridge life
- 4 days
- Spice
- Mild
- Sodium
- 150mg per serving
- Fiber
- 4g per serving
Ingredients
Chicken breast, sliced2 lb
Cooked brown rice3 cups
Olive oil2 tbsp
Plain Greek yogurt (for sauce)¾ cup
Red or yellow onion1 each
Baby spinach or chopped romaine4 cups
Lemon1 each
Shawarma spice (cumin, coriander, paprika, turmeric)
Garlic
Instructions
- 1Whisk the marinade — olive oil, half the lemon juice, grated garlic, and the shawarma spice.
- 2Add the chicken, turn to coat, and marinate at least 20 min (or overnight for deeper flavor).
- 3Meanwhile, thinly slice the onion and toss with a splash of vinegar and a pinch of salt to quick-pickle.
- 4Stir the yogurt sauce — yogurt, the remaining lemon, a little grated garlic, and salt. Chill until serving.
- 5Warm the rice and fluff it, then divide across 4 bowls.
- 6Heat oven to 425°F (or a skillet screaming hot) and pat the chicken so it roasts rather than steams.
- 7Roast the chicken ~18–20 min, until browned at the edges and 165°F inside.
- 8Rest a few minutes, then slice against the grain into strips.
- 9Build each bowl: rice, a handful of greens, and the sliced chicken.
- 10Top with the pickled onion and a generous drizzle of the yogurt sauce.
- 11Portion into containers; keep the sauce separate if prepping ahead so nothing goes soggy.
Nutrition Facts
4 servings per batch
Serving size498g
Per servingPer batch
Calories5612244
%DV*%DV*
- Total Fat
- 14g
- 18%
- 56g
- 72%
- Saturated Fat
- –
- –
- Trans Fat
- –
- –
- Cholesterol
- –
- –
- Sodium
- 150mg
- 7%
- 600mg
- 26%
- Total Carbohydrate
- 44g
- 16%
- 176g
- 64%
- Dietary Fiber
- 4g
- 14%
- 16g
- 57%
- Total Sugars
- –
- –
- Added Sugars
- –
- –
- Protein
- 61g
- 244g
* Percent Daily Values are based on a 2,000 calorie diet.