Shawarma-Spiced Chicken and Rice Bowls with Cucumber Tomato Salad and Mint Yogurt Sauce

These shawarma-spiced chicken and rice bowls are packed with bold flavors and fresh textures. Tender chicken breast is seasoned with a fragrant shawarma spice blend, then served over fluffy basmati rice. A tangy quick-pickled onion and crisp cucumber tomato salad add brightness, while creamy mint yogurt sauce and salty feta cheese bring everything together. Warm toasted pitas are perfect for scooping up every bite.

This recipe is a complete meal in a bowl, perfect for a weeknight dinner that feels special. The combination of spiced meat, cool yogurt sauce and crunchy vegetables is irresistible. Customize it with extra mint or a squeeze of lemon for even more flavor.

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Ingredients

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

0.25 ounce MintView ingredient guideLike ingredientDislike ingredient

2 unit PitasView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

12 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

1 tablespoon Shawarma Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.5 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine the basmati rice, 3/4 cup water (1 1/2 cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. While the rice cooks, wash and dry the produce. Halve, peel and thinly slice the red onion. Pick the mint leaves from the stems; discard the stems and finely chop the leaves. Trim and dice the mini cucumber. Dice the tomato.
3. In a medium microwave-safe bowl, combine the white wine vinegar, 1/2 teaspoon sugar (1 teaspoon for 4 servings), salt and pepper. Stir in half of the sliced onion. Cover with plastic wrap, then microwave until the onion turns bright pink, about 1 minute. Refrigerate until ready to use in step 6.
4. In a small bowl, combine the chopped mint, yogurt, garlic powder, 1 tablespoon olive oil (2 tablespoons for 4 servings), salt and pepper. Set aside.
5. Heat a drizzle of cooking oil in a large nonstick pan over medium-high heat. Add the chopped chicken breast, shawarma spice blend, salt and pepper. Cook, breaking up the chicken into pieces, until it begins to brown, 2-4 minutes. Add the remaining sliced onion to the pan. Cook, stirring occasionally, until the chicken is cooked through and the onion begins to soften, 2-4 minutes.
6. Meanwhile, to the bowl with the pickled onion, add the diced cucumber, diced tomato, 1 tablespoon olive oil (2 tablespoons for 4 servings), salt and pepper. Stir to combine. Toast the pitas, then brush with a drizzle of olive oil and season with salt and pepper. Cut each pita into four wedges.
7. Fluff the rice with a fork and divide it between bowls. Top the rice with the shawarma-spiced chicken and the cucumber tomato salad in separate sections. Garnish with feta cheese. Serve with the pita wedges and mint yogurt sauce on the side. Tip: For a fun bite, scoop up some rice, chicken, salad and sauce with a pita wedge.

Recipe Tips

FAQ

Can I use ground beef instead of chicken?

Yes, you can substitute ground beef for the chopped chicken breast. Cook it the same way, breaking it up as it browns.

How do I store leftovers?

Store the rice, chicken, salad and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken and rice before serving.

Can I make this recipe gluten-free?

Yes, use gluten-free pitas or serve the bowl without pitas. Ensure your shawarma spice blend is gluten-free.