Chicken Shawarma Rice Bowl with Herbed Carrots

Middle EasternMain CourseHigh-Protein

Chicken Shawarma Rice Bowl with Herbed Carrots

Name: Chicken Shawarma Rice Bowl with Herbed Carrots
Yield: 1 bowl (about 16 oz)
Ingredients: 1 1/2 lb (700 g) boneless, skinless chicken thighs; 2 tbsp olive oil; 1 lemon, juiced (about 3 tbsp), divided; 4 garlic cloves, finely grated; 2 tsp ground cumin; 2 tsp smoked paprika; 1 tsp ground coriander; 1 tsp ground turmeric; 1/2 tsp ground cinnamon; 1/4 tsp cayenne pepper; 1 1/2 tsp kosher salt; 1 tbsp olive oil, for the pan; 1 1/2 cups (300 g) basmati rice, rinsed; 1 tbsp olive oil; 2 cups (480 ml) water; 1/2 tsp kosher salt; 6 medium carrots, peeled and cut into 1-inch (2.5 cm) chunks; 1 tbsp olive oil; 1/4 tsp kosher salt; 1 handful fresh flat-leaf parsley, finely chopped, divided; 2 cups (60 g) lamb's lettuce or baby greens

Spiced shawarma-style chicken thighs seared until charred at the edges, served over fluffy basmati with lemony parsley carrots and fresh greens. The street-food flavor, made in a home skillet.

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