Chicken Shawarma Bowls with Pistachio Rice and Creamy Cilantro Sauce

Warm, aromatic shawarma spices meet tender chicken in this vibrant bowl. Marinated in yogurt and spices, the chicken is cooked until golden and piled over fragrant basmati rice with crunchy pistachios and sautéed bell pepper. A creamy cilantro sauce ties it all together.

This recipe brings the street-cart experience to your kitchen without the fuss. It’s a balanced meal with protein, grains and vegetables, perfect for a weeknight dinner that feels special.

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Ingredients

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 ounce PistachiosView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 tablespoon Shawarma Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

0.5 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the basmati rice according to package directions. Fluff with a fork and set aside.
2. In a bowl, combine the chopped chicken breast with yogurt, half the shawarma spice blend, a pinch of salt and pepper. Let marinate for 10 minutes.
3. Meanwhile, zest and juice the lemon. Finely chop the cilantro. Roughly chop the pistachios. Mince the garlic. Seed and dice the bell pepper.
4. In a small bowl, mix the sour cream, half the lemon juice, half the cilantro and a pinch of salt to make the creamy cilantro sauce. Set aside.
5. Heat a drizzle of oil in a large skillet over medium-high heat. Add the bell pepper and cook until softened, about 4 minutes. Remove from skillet.
6. In the same skillet, add a little more oil and cook the marinated chicken until golden and cooked through, about 5-7 minutes. Season with remaining shawarma spice blend.
7. To the cooked rice, stir in the pistachios, lemon zest, remaining lemon juice and remaining cilantro. Season with salt to taste.
8. Assemble bowls: divide the pistachio rice among bowls, top with chicken and bell pepper. Drizzle with creamy cilantro sauce. Serve warm.

Recipe Tips

FAQ

Can I use chicken thighs instead of breast?

Yes, boneless skinless chicken thighs work well. Adjust cooking time as needed.

What can I substitute for pistachios?

Almonds or cashews make a good substitute. Omit for a nut-free version.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days.