Spiced Chicken Bowls with Turmeric Rice, White Sauce and Toasted Pita

These spiced chicken bowls bring the vibrant flavors of Middle Eastern street cart food right to your kitchen. Juicy, seared dark meat chicken is seasoned with a warm shawarma spice blend and served over buttery turmeric rice. Fresh grape tomatoes, a tangy garlic cream sauce and a kick of hot sauce complete the bowl, with toasted pita wedges on the side for scooping up every last bite.

Ready in just 20 minutes, this recipe is perfect for a quick weeknight dinner that feels special. The combination of fragrant rice, tender chicken and two sauces creates a balanced, satisfying meal that’s sure to become a favorite.

Log in to save recipes and build weekly shopping lists.

Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

10 ounce Organic 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. Stir in rice, 1¼ cups water, chicken stock concentrate, a big pinch of salt and black 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. Wash and dry produce. Quarter the lemon. Trim and thinly slice scallions, separating whites from greens. Halve 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 mixture reaches a drizzling consistency. Season with salt and pepper.
4. Open package of chicken and drain off any excess liquid. Season chicken 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 breast?

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

How can I make this recipe gluten-free?

Use gluten-free pitas or serve with gluten-free flatbread. Check that your stock concentrate and hot sauce are gluten-free.

Can I prepare the sauces ahead of time?

Yes, both the white sauce and hot sauce can be made up to 2 days in advance and stored in the refrigerator.