Instant Pot Chicken Shawarma Bowls
 
Prep time
Cook time
Total time
 
Serves 4 Weight Watcher Points: 6
Author:
Recipe type: Lunch, Dinner
Cuisine: Middle Eastern
Serves: 4
Ingredients
Marinated Chicken
  • 1 lb. chicken breasts
  • Juice from 2 large lemons (save 1 Tbsp. for the yogurt sauce)
  • 5 garlic cloves, minced
  • ½ tsp. ground allspice
  • 1½ tsp. ground cumin
  • 1 tsp paprika
  • ½ tsp ground turmeric
  • ¼ tsp ground cinnamon
  • 1 tsp kosher salt
Yogurt/Tahini Sauce
  • ½ cup 0% Greek yogurt (I use Fage)
  • 1 Tbsp fresh lemon juice
  • 1 Tbsp tahini (sesame seed paste)
  • 2 garlic cloves, minced
  • ¼ tsp salt
  • ¼ tsp cumin
Vegetables
  • 1 English cucumber, chopped
  • 1 pint cherry tomatoes, halved
  • 1 15 oz can chickpeas, rinsed and drained
  • 5 radishes, thinly sliced
Rice
  • 1 cup white rice
  • 1½ cup chicken broth
  • ¼ cup fresh parsley, chopped
Directions
  1. Combine the marinade in a plastic bag with the chicken. Stick in the refrigerator for 30 minutes.
  2. Combine the Yogurt/Tahini Sauce mix and set aside.
  3. Put rice in the Instant Pot and add the chicken stock.
  4. Place chicken breasts on top of the rice in the Instant Pot.
  5. Put on the lid and seal. Set the Instant Pot using the Rice function.
  6. Quick Release and remove the chicken. Shred the chicken with two forks.
  7. Stir the parsley into the rice.
  8. Divide the rice equally between 4 bowls, add a quarter of the chicken, vegetables, and yogurt/tahini sauce to each bowl and serve.
Recipe by Skinny Me Recipes at http://skinnymerecipes.com/instant-pot-chicken-shawarma-bowls/