Low Carb Shawarma Rice
Discover the ultimate guilt-free indulgence with this Low Carb Shawarma Rice recipe! A delightful twist on the classic, this dish replaces traditional rice with tender, fluffy cauliflower rice, making it a perfect option for keto and low-carb diets. Succulent, spice-marinated chicken thighs are cooked to golden perfection and paired with vibrant, fresh toppings like cherry tomatoes, cucumbers, and red onions for a burst of color and crunch. Enhanced with aromatic spices such as cumin, turmeric, and cinnamon, every bite is packed with bold Middle Eastern-inspired flavors. Easy to prepare in under an hour, it's a healthy, crowd-pleasing meal that satisfies cravings without sacrificing nutrition. Serve it with optional creamy tzatziki sauce for an unbeatable finishing touch. Perfect for weeknight dinners or meal prep, this flavorful low carb shawarma rice will quickly become a go-to favorite!
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Ingredients
- 500 grams boneless skinless chicken thighs
- 1 medium cauliflower head
- 3 tablespoons olive oil
- 4 cloves minced garlic
- 2 teaspoons ground cumin
- 1 teaspoon ground paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 0.5 teaspoons ground cinnamon
- 0.5 teaspoons ground allspice
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
- 0.5 cup sliced cucumbers
- 1 cup cherry tomatoes
- 0.5 medium red onion
- 0.5 cup tzatziki sauce (optional)
Directions
Step 1
Start by marinating the chicken: In a large bowl, combine olive oil, minced garlic, cumin, paprika, turmeric, coriander, cinnamon, allspice, lemon juice, salt, and black pepper. Mix well.
Step 2
Add the chicken thighs into the marinade, ensuring they are thoroughly coated. Let them marinate for at least 30 minutes, or cover and refrigerate for up to 4 hours for greater flavor.
Step 3
While the chicken is marinating, prepare the cauliflower rice: Remove the leaves and core of the cauliflower and chop it into chunks. Use a food processor to pulse the cauliflower into rice-sized pieces.
Step 4
Heat a large skillet over medium heat and add a tablespoon of olive oil. Add the cauliflower rice and cook, stirring frequently, for about 5-7 minutes until the rice is tender. Season with a pinch of salt and set aside.
Step 5
Remove the chicken from the marinade and pat it dry with paper towels. In the same skillet, heat the remaining olive oil over medium-high heat.
Step 6
Cook the chicken thighs for about 6-8 minutes per side, or until they are cooked through and develop a nice char.
Step 7
Once cooked, remove the chicken from the skillet and let it rest for a few minutes before slicing into strips.
Step 8
To assemble, divide the cauliflower rice among serving plates. Top with sliced chicken, and garnish with fresh parsley, cucumbers, cherry tomatoes, and slices of red onion.
Step 9
Serve with tzatziki sauce on the side for added flavor, if desired.
Nutrition Facts
| Serving size | (1674.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1323.9 |
| Total Fat 82.0g | 0% |
| Saturated Fat 17.9g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 430.0mg | 0% |
| Sodium 3357.7mg | 0% |
| Total Carbohydrate 66.0g | 0% |
| Dietary Fiber 23.5g | 0% |
| Total Sugars 24.9g | |
| Protein 95.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 427.1mg | 0% |
| Iron 14.7mg | 0% |
| Potassium 3389.0mg | 0% |
Source of Calories