Spiced Chicken Bowls with Turmeric Rice and Creamy Garlic Sauce

These spiced chicken bowls bring the vibrant flavors of a Middle Eastern street cart straight to your kitchen. Juicy, seared chicken seasoned with a warm shawarma spice blend sits atop buttery turmeric rice, paired with fresh tomatoes, toasted pita wedges and not one but two irresistible sauces-a zesty lemon garlic cream sauce and a kick of hot sauce.

Ready in just 20 minutes, this dish is perfect for busy weeknights when you crave something bold and satisfying. The combination of fragrant rice, tender chicken and creamy, tangy sauce is a guaranteed crowd-pleaser. Serve with warm pita for scooping up every last bite!

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

2 unit PitasView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon TurmericView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 tablespoon Shawarma Spice BlendView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, melt 1 tablespoon butter over medium heat. Stir in ¼ teaspoon turmeric and cook, stirring frequently, until fragrant, 30-60 seconds. Add rice, 1¼ cups water, chicken stock concentrate, a big pinch of salt and pepper. Cover and bring to a boil, then reduce to a simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. Meanwhile, bring 2 tablespoons butter to room temperature. Quarter the lemon. Trim and thinly slice the scallions, separating whites from greens. Halve the grape tomatoes lengthwise.
3. In a small bowl, combine sour cream, mayonnaise, garlic powder and a squeeze of lemon. Add water 1 teaspoon at a time until the mixture reaches a drizzling consistency. Season with salt and pepper.
4. Open the package of chicken and drain off any excess liquid. Season with shawarma spice blend, salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and scallion whites; cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes.
5. Toast pitas until softened and warmed through. Spread with softened butter, then cut each pita into quarters.
6. Once rice is done, fluff with a fork; stir in half the scallion greens. Season with salt and pepper to taste. Divide rice between bowls. Top with chicken and tomatoes in separate sections; season tomatoes with a pinch of salt. Drizzle everything with as much white sauce and hot sauce as you like. Garnish with remaining scallion greens. Serve with pitas and remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use chicken thighs instead of chicken breast?

Yes, boneless skinless chicken thighs work well. Adjust cooking time as needed until they reach an internal temperature of 165°F.

What can I substitute for shawarma spice blend?

You can make your own blend with cumin, coriander, paprika, turmeric, cinnamon and a pinch of cayenne.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat rice and chicken in the microwave or on the stovetop.