Shawarma Chicken Burrito Bowl

• 160 g, cut into 1 cm strips — Boneless skinless chicken breast, raw
• 140 g (about 3/4 cup cooked) — Cooked long-grain brown rice
• 70 g, drained and rinsed — Canned chickpeas, drained and rinsed
• 60 g (4 tbsp) — Plain nonfat Greek yogurt
• 75 g, diced — Cucumber with peel
• 100 g, halved — Raw cherry tomatoes
• 30 g (1 packed cup) — Raw baby spinach
• 7 g (1 1/2 tsp), divided — Extra-virgin olive oil
• 15 g (1 tbsp), divided — Fresh lemon juice
• 2.8 g (1 tsp), finely grated — Raw garlic
• 1.2 g (1/2 tsp) — Smoked paprika
• 0.6 g (1/4 tsp) — Ground cinnamon
• 0.6 g (1/4 tsp) — Ground black pepper
• 0.75 g (1/8 tsp), divided — Fine salt

Method

1. 1Measure ingredients: Season the shawarma-style chickenMeasure chicken breast, extra virgin olive oil, lemon juice, garlic, and smoked paprika using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
2. 2Season the shawarma-style chickenToss the chicken with 4 g olive oil, 5 g lemon juice, garlic, paprika, cinnamon, black pepper, and 0.5 g salt. Stand for 8 minutes while dicing the cucumber, halving the tomatoes, and stirring the yogurt with the remaining 10 g lemon.8 minLook for: Every chicken strip has a thin red-brown spice coating and no dry cinnamon or paprika patches remain.Safety: Use separate boards and utensils for raw chicken and ready-to-eat vegetables; wash hands after handling poultry.
3. 3Sear the chickenHeat a skillet over medium-high. Add the seasoned chicken in one layer.Look for: The cooking surface or appliance is fully heated and ready for the next action.
4. 4Cook for 7 to 9 minutesCook for 7 to 9 minutes, turning every 2 minutes, until browned and 165°F; move it to a clean plate.9 min · 165°FLook for: The chicken is browned on both sides, no pink remains, and the thickest strip reaches 165°F.Safety: Verify 165°F with a clean thermometer and place cooked chicken only on a clean plate.
5. 5Warm the rice and chickpeasLower the heat to medium, add the remaining 3 g oil, rice, chickpeas, remaining 0.25 g salt, and 15 g water.Look for: The cooking surface or appliance is fully heated and ready for the next action.
6. 6Cover for 3 minutesCover for 3 minutes, then uncover, fold in the spinach, and cook for 1 minute.4 minLook for: The rice and chickpeas are steaming and the spinach is fully wilted without scorching.Safety: Reheat cooked rice until steaming throughout and open the lid away from your face.
7. 7Build the fusion bowlSpoon all of the rice, chickpeas, and spinach into a bowl. Add every chicken strip, cucumber, and tomato.Look for: Everything is evenly positioned and ready for the next action.
8. 8Finish with all of the lemon yogurtFinish with all of the lemon yogurt and serve.Look for: The full grain mixture and chicken portion are in the bowl with cool vegetables and yogurt kept in distinct sections.Safety: For meal prep, cool the hot components before covering and refrigerate the yogurt and raw vegetables separately.