Description
A warm and fragrant one-pot dinner that features juicy, spiced chicken and basmati rice, finished with a bright lemon and parsley.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, cut into strips
- 2 cups basmati rice
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 tablespoons shawarma spice blend
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (15 oz) diced tomatoes
- 3.5 cups chicken broth
- 1/4 cup fresh parsley, chopped
- 2 tablespoons olive oil
- 1 lemon, juiced
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until translucent (about 5–7 minutes).
- Stir in the minced garlic and shawarma spice blend; cook for 30–45 seconds until fragrant.
- Add the chicken strips and cook until golden brown, about 5–7 minutes, stirring occasionally.
- Add the basmati rice and toast for 1–2 minutes.
- Stir in the diced tomatoes and chicken broth. Bring to a gentle boil.
- Reduce heat to low, cover tightly, and simmer for about 20 minutes until the rice is tender.
- Remove from heat and let sit for 5 minutes. Fluff with a fork, then stir in lemon juice and parsley. Serve warm.
Notes
Store leftovers in an airtight container for up to 3-4 days in the refrigerator. For longer storage, freeze in airtight containers for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: chicken, shawarma, one pot, rice, easy dinner