Low Fat Shawarma Rice

Savor the irresistible flavors of Middle Eastern cuisine with this Low Fat Shawarma Rice recipe—your ultimate healthy comfort food! Featuring tender, marinated chicken breast infused with warm spices like cumin, turmeric, and cinnamon, this dish is both wholesome and packed with vibrant flavor. Served over fluffy, nutrient-rich brown rice simmered in chicken broth, and topped with juicy tomatoes, crisp cucumbers, and a sprinkle of fresh parsley, it’s a balanced meal that’s as nutritious as it is satisfying. This recipe keeps it light with low-fat yogurt in the marinade while delivering a bold, shawarma-inspired taste. Perfect for meal prep or a family dinner, this 60-minute recipe offers an easy way to enjoy your favorite global flavors without the guilt.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 pound boneless skinless chicken breast
• 0.5 cup plain low-fat yogurt
• 2 tablespoons lemon juice
• 2 cloves minced garlic
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground paprika
• 0.5 teaspoon ground turmeric
• 0.5 teaspoon ground cinnamon
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup brown rice
• 2 cups chicken broth
• 1 tablespoon olive oil
• 1 medium chopped onion
• 1 cup diced tomatoes
• 2 tablespoons chopped parsley
• 1 medium cucumber (sliced)

Directions

Step 1

Begin by slicing the chicken breast into thin strips.

Step 2

In a bowl, combine the yogurt, lemon juice, garlic, cumin, coriander, paprika, turmeric, cinnamon, salt, and black pepper. Mix well.

Step 3

Add the sliced chicken to the marinade and ensure each piece is well coated. Cover and refrigerate for at least 30 minutes, preferably up to 2 hours for deeper flavor infusion.

Step 4

Rinse the brown rice thoroughly under cold water using a fine-mesh sieve.

Step 5

In a medium saucepan, bring the chicken broth to a boil and add the rinsed brown rice. Lower the heat, cover, and simmer for about 35 minutes, or until the rice is cooked through and liquid is absorbed.

Step 6

While the rice is cooking, heat olive oil in a large non-stick skillet over medium heat.

Step 7

Add the chopped onion and sauté until soft and translucent, approximately 3-4 minutes.

Step 8

Add the marinated chicken to the pan, discarding any excess marinade. Stir and cook the chicken until fully cooked and browned, about 8-10 minutes.

Step 9

Stir in the diced tomatoes and cook for another 2-3 minutes to warm them through.

Step 10

Fluff the cooked rice with a fork and stir in chopped parsley.

Step 11

To serve, layer the rice on a large serving platter, top it with the chicken and tomato mixture, and garnish with sliced cucumber.

Nutrition Facts

Serving size	(1772.1g)

Amount per serving	% Daily Value*
Calories	1283.9

Total Fat 34.5g	0%
Saturated Fat 8.1g	0%
Polyunsaturated Fat 1.3g
Cholesterol 351.2mg	0%
Sodium 4279.4mg	0%
Total Carbohydrate 91.1g	0%
Dietary Fiber 14.5g	0%
Total Sugars 25.1g
Protein 149.2g	0%

Vitamin D 63.5IU	0%
Calcium 542.7mg	0%
Iron 11.9mg	0%
Potassium 2855.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 24.4%

Protein: 46.9%

Carbs: 28.7%