Low Sodium Shawarma Rice
Experience the vibrant flavors of the Middle East with this Low Sodium Shawarma Rice recipe, a delicious and heart-healthy twist on a beloved classic. Juicy, marinated chicken thighs are infused with a fragrant blend of cumin, coriander, paprika, turmeric, cinnamon, and garlic, then grilled to perfection for tender, smoky bites. Paired with fluffy basmati rice, lightly toasted and simmered in low-sodium chicken broth, this dish strikes the perfect balance between flavor and nutrition. Fresh tomatoes, parsley, and a splash of lemon juice elevate the dish with bright, refreshing notes, making it a wholesome, low-sodium option for your next dinner. Perfect for meal prepping or sharing with friends, this aromatic shawarma-inspired rice dish is a feast for the senses while staying mindful of your health.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 500 grams Boneless skinless chicken thighs
- 3 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Ground paprika
- 0.5 teaspoon Ground turmeric
- 0.5 teaspoon Ground cinnamon
- 0.5 teaspoon Freshly ground black pepper
- 3 whole Garlic cloves
- 2 tablespoons Fresh lemon juice
- 1 cup Basmati rice
- 2 cups Low sodium chicken broth
- 1 medium Yellow onion
- 0.25 cup Fresh parsley
- 2 medium Tomatoes
Directions
Step 1
1. Begin by marinating the chicken. In a large bowl, mix together 2 tablespoons of olive oil, ground cumin, ground coriander, ground paprika, ground turmeric, ground cinnamon, pepper, and freshly minced garlic cloves.
Step 2
2. Add the chicken thighs to the bowl and ensure they are well coated with the marinade. Cover the bowl with plastic wrap and place it in the refrigerator to marinate for at least 30 minutes, or up to 2 hours for best results.
Step 3
3. While the chicken is marinating, prepare the rice. Rinse the Basmati rice under cold water until the water runs clear. This helps remove excess starch, ensuring fluffy cooked rice.
Step 4
4. In a large saucepan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
Step 5
5. Add the rinsed rice to the saucepan and sauté for an additional 2 minutes, allowing the rice to become slightly toasted.
Step 6
6. Pour in the low sodium chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pan, and let simmer for 15-18 minutes, or until the rice is tender and the liquid is absorbed.
Step 7
7. While the rice is cooking, preheat a grill pan or skillet over medium-high heat. Remove the chicken from the marinade and grill for about 6-8 minutes per side, or until fully cooked and no longer pink inside.
Step 8
8. Once cooked, remove the chicken from the heat and let it rest for 5 minutes before slicing it thinly.
Step 9
9. Dice the tomatoes and chop the fresh parsley.
Step 10
10. Fluff the cooked rice with a fork and transfer it to a large serving platter. Top the rice with the sliced chicken, diced tomatoes, and chopped parsley.
Step 11
11. Drizzle fresh lemon juice over the dish for added flavor, and serve immediately.
Nutrition Facts
| Serving size | (1642.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1385.4 |
| Total Fat 76.4g | 0% |
| Saturated Fat 16.0g | 0% |
| Polyunsaturated Fat 4.2g | |
| Cholesterol 424.1mg | 0% |
| Sodium 1566.9mg | 0% |
| Total Carbohydrate 84.8g | 0% |
| Dietary Fiber 9.7g | 0% |
| Total Sugars 13.6g | |
| Protein 95.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 255.1mg | 0% |
| Iron 13.4mg | 0% |
| Potassium 2491.6mg | 0% |
Source of Calories