Chicken Shawarma Bowls with Sesame Tahini Dressing

Ingredients

• 1.5 lbs Chicken Thighs
• 2 tbsp Shawarma Spice Blend
• 2 tbsp Olive Oil
• 1.5 cups Basmati Rice
• 3 cups Water
• 1 medium Cucumber
• 2 medium Tomato
• 0.5 medium Red Onion
• 0.25 cup Tahini
• 2 tbsp Lemon Juice
• 2 cloves Garlic
• 2-4 tbsp Water (for dressing)
• 0.5 tsp Salt
• 0.25 cup Fresh Parsley

Instructions

1. 1In a bowl, combine the 1.5 lbs Chicken Thighs with the 2 tbsp Shawarma Spice Blend and the 2 tbsp Olive Oil. Toss to coat evenly and let marinate for at least 15 minutes.
2. 2Combine the 1.5 cups Basmati Rice and the 3 cups Water in a medium saucepan with a lid. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the water is absorbed and the rice is tender. Remove from heat and let stand, covered, for 5 minutes.
3. 3While the rice is cooking, heat a 12-inch skillet over medium-high heat. Add the marinated chicken thighs in a single layer. Cook for 8-10 minutes, turning halfway through, until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Transfer the chicken to a cutting board and let rest for 5 minutes before slicing.
4. 4While the chicken cooks, dice the 1 medium Cucumber, the 2 medium Tomatoes, and the 0.5 medium Red Onion into roughly 1/2-inch pieces.
5. 5Prepare the tahini dressing: In a small bowl, whisk together the 0.25 cup Tahini, the 2 tbsp Lemon Juice, the 2 cloves minced Garlic, and 2 tbsp Water. Continue whisking until the dressing is smooth and creamy, adding up to 2 more tablespoons of water if needed to reach your desired consistency. Stir in the 0.5 tsp Salt.
6. 6Slice the rested chicken thighs into bite-sized pieces.
7. 7To assemble the bowls, divide the cooked basmati rice among four bowls. Top the rice with the sliced chicken, the diced cucumber, tomato, and red onion. Drizzle generously with the prepared tahini dressing and garnish with the 0.25 cup Fresh Parsley.

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