Chicken Shawarma rice bowls

Name: Chicken Shawarma rice bowls
Cook time: 20 min
Yield: 4

with garlic yoghurt

Ready in around 20 mins

RECIPE FACT:

The origin of the word shawarma comes from the Turkish word çevirme, which means "turning." For young foodies, omit the rice spice and spiced nuts

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO MARINADE THE CHICKEN:

Remove the free-range chicken thighs from their packaging and pat dry with a paper towel. Cut into 2 cm cubes and place into a bowl with the shawarma chicken spices. Season with salt and a drizzle of oil and set aside until needed.
2. TO PREPARE THE VEGETABLES:

Peel the red onions then thinly slice. Peel and grate the carrots then cut the cherry tomatoes in half. Open the bag of steamed rice breaking up any clumps by squeezing gently. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat.
3. TO COOK THE RICE:

When the pan is hot add the onion, season with salt and pepper and cook for 2-3 mins. Add the steamed rice and rice spice (see tip) and cook for 1-2 mins, add the baby spinach and cook for a further 1 min. Add the rice to a serving bowl with the grated carrot and cherry tomatoes. Season with salt and pepper and toss to mix.
4. TO COOK THE CHICKEN:

Heat a non-stick frying pan over a medium heat. When the pan is hot, add the chicken and cook for 4-5 mins each side, or until cooked through. If the chicken starts to colour quickly, reduce the heat slightly.
TO SERVE:

Divide the rice and vegetables between plates, top with pieces of shawarma chicken. Drizzle over the garlic yoghurt dressing and sprinkle over the spiced nuts.