Shawarma-Spiced Paneer and Chicken Rice Bowls with Creamy Chimichurri

These vibrant rice bowls bring together the bold flavors of shawarma spice with tender paneer and juicy chicken. The paneer is seared until golden, then served over fragrant jasmine rice alongside sautéed bell pepper and onion. Fresh shredded lettuce and diced tomato add crunch, while a creamy chimichurri sauce and hot sauce drizzle provide a tangy, herbaceous finish.

Perfect for a quick weeknight dinner, this recipe is easy to customize and packed with protein and veggies. The combination of textures-from the crispy paneer to the soft rice and crisp vegetables-makes every bite satisfying.

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Ingredients

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1 tablespoon Shawarma Spice BlendView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

2 ounce ChimichurriView ingredient guideLike ingredientDislike ingredient

2 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

8 ounce PaneerView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. In a small pot, combine rice, stock concentrate, 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. While rice cooks, halve, peel and thinly slice onion. Halve, core and thinly slice bell pepper into strips. Trim and discard root end from lettuce; pat leaves thoroughly dry with paper towels, then thinly slice into strips. Dice tomato into ½-inch pieces. Dice paneer into ½-inch cubes. In a small bowl, combine mayonnaise, sour cream and chimichurri to make the creamy sauce.
3. In a medium bowl, toss paneer with a drizzle of oil, half the Shawarma Spice Blend (you’ll use the rest in the next step), salt and pepper until evenly coated. Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add paneer and cook until browned, 1-2 minutes per side. Transfer paneer to a plate.
4. Add a drizzle of oil to the same pan over medium-high heat. Add onion, bell pepper, remaining Shawarma Spice Blend, salt and pepper. Cook, stirring occasionally, until browned and tender, 3-5 minutes.
5. Divide rice between bowls. Top with paneer, onion and bell pepper, lettuce and tomato in separate sections. Drizzle everything with creamy chimichurri sauce and as much hot sauce as you like. Serve.

Recipe Tips

FAQ

Can I use a different protein instead of chicken?

Yes, you can substitute the chicken with tofu, shrimp or even extra paneer for a fully vegetarian option.

What can I use instead of chimichurri?

If you don’t have chimichurri, you can make a quick herb sauce with parsley, garlic, olive oil and vinegar or use a store-bought green sauce.

How do I store leftovers?

Store the components separately in airtight containers in the refrigerator for up to 3 days. Reheat the rice and vegetables in a pan or microwave and add fresh lettuce and tomato before serving.