Protein, Actually.50 min · Easy
Turkey Taco Stuffed Peppers
Tender roasted peppers filled with spiced turkey, rice and salsa, finished with a bubbling cheddar top. A simple tray dinner with plenty of comfort.
Chicken Shawarma Bowls
Spiced chicken. All the good bits. Golden spiced chicken thighs, fluffy rice, crunchy cucumber and tomato, and a lemon-garlic yoghurt sauce. A weeknight bowl with plenty of texture.
35 minApprox. time
EasyEffort
4 bowlsMakes
Everything you need
Ingredients
Batch size
Choose a batch size above. Portion to your appetite.
Chicken
Rice and salad
Yoghurt sauce
Contains milk.
Let’s cook
Make it tonight.
Start the rice
Bring rice and 375 ml water to a boil in a covered saucepan. Reduce to low; cook covered for 12 minutes. Turn off heat and rest covered for 10 minutes.Season the chicken
Toss chicken strips with olive oil, cumin, paprika, coriander, cinnamon, salt and pepper.Cook in batches
Heat a large non-stick frying pan over medium-high heat. Cook chicken in two batches for 7–9 minutes each, turning, until browned and cooked through to 74°C / 165°F.Make sauce and salad
While chicken cooks, mix yoghurt, grated garlic and lemon juice. Dice cucumber and halve tomatoes. Keep salad away from raw chicken.Build the bowls
Fluff rice and divide between four bowls. Add chicken, cucumber and tomatoes. Spoon over yoghurt sauce and serve.
Make it yours.
Make it mild
Use sweet paprika instead of smoked paprika if preferred. Neither needs to be hot.
Keep the crunch
Store salad and sauce separately from the warm rice and chicken. Add them just before eating.
Save for tomorrow
Cool leftovers promptly and refrigerate within 2 hours. Use cooked rice within 24 hours; reheat rice and chicken once until steaming hot.
Equipment
Lidded saucepan, large non-stick frying pan, bowls, knife, chopping board and food thermometer..
A note on the nutrition
The recipe, in pictures.
Your next craving
Keep a good thing going.
Protein, Actually.35 min · Easy
Greek Chicken Orzo
Tender chicken and orzo simmered with tomatoes, garlic and oregano, finished with spinach, lemon and salty feta. A generous one-pan dinner.