Happy Monday guys! The humidity is gone for the week here in Louisiana, leaving me feeling slightly more like Christmas is less than twenty days away. That also means I have lots to do since I don't even have one Christmas present under the tree. Yikes. And with all the cookies and hot chocolate that are tempting me everywhere I look, I need a healthy and quick meal that can balance out my sugar intake. My chicken schwarma over Greek rice is one of our favorite meals and is a healthier version of a meal that I crave on a weekly basis.
We are regulars at a local Lebanese restaurant here in town. Their chicken schwarma is the best I've ever had and their rice is full of flavor, so much that Canean always orders an extra side of just the rice. I started making my at home version of this meal a couple of years ago to shave a few calories, that and it was kind of getting embarrassing how often we were picking up the same meal week after week!
Between work, Christmas shopping, holiday parties, and extra traffic on the roads this month, we are all in need of a meal that we can whip up, that will satisfy the whole family, and that can be on the table in 30 minutes.
With all of the traveling that I have been doing over the past six weeks, I feel like I have not been eating the best for my body and this week I am back to cooking every night, even if I still plan on sneaking a cookie or two here and there...because it's December and you can't not eat cookies. And first up on the menu is this chicken schwarma over Greek rice. You gotta make it!
- 4 Boneless Chicken Breasts ( Can use thighs or a combo)
- 1 Tbsp. Olive Oil
- 1/2 Tsp. Cinnamon
- 1 Tbsp. Cumin
- 1 Tsp. Ground Ginger
- 1 Tbsp. Coriander
- 2 Tsp. Smoked Paprika
- 1/4 Tsp. Cardamon or Cloves
- 1 Tsp. Turmeric
- 1 Tsp. Kosher Salt
- Red Onion
- 3 Cups of White Rice
- 3 Cups of Chicken Stock if using a rice cooker, if cooking on the stove double the liquid.
- 2 Garlic Cloves, smashed
- Juice From One Lemon
- 1 1/2 Tsp. Salt
- 1 Tbsp. Olive Oil
- 1/2 Cup Frozen Peas
- 1 Cup 2% Greek Yogurt
- Juice From One Lemon (about 2 tbsp.)
- 2 Garlic Cloves
- 2 Tbsp. Fresh Dill
- 1/4 Cucumber
- 1 Tsp. Salt
- 1 Tsp. Pepper
- If using a rice cooker, combine your rice, chicken stock, garlic, lemon juice, oil, and salt and cook according to the cooker's instructions. If cooking on the stove combine ingredients in a pot, with the extra liquid, bring to a boil, and cover and cook until liquid is absorbed and rice is fluffy.
- Combine spices in a bowl and then mix with olive oil to make a paste and rub liberally on chicken breasts. Marinate up to 24 hours but at least for thirty minutes.
- Grill chicken on each side for 10-12 minutes on low heat depending on the size of your breasts until no longer pink. You can also cook in an iron skillet for the same amount of time on medium heat. If your chicken starts to cook too quickly reduce the heat and add a splash of water to the pan to provide a little moisture.
- While chicken and rice are cooking, mix tzatziki ingredients in a food processor and combine well. Taste, and add more salt if needed. You can alternatively do this by hand and mince your garlic and dill, and chop cucumber small or grate it and combine together.
- When rice is done, add peas and stir until peas are defrosted and still bright green.
- Serve chicken over the rice with a drizzle of tzatziki and sliced fresh red onion.
- Serve Warm Pitas on the side if desired.
What I love about this meal is that you can make the tzatziki sauce ahead of time along with marinating your chicken the night before which makes your weeknight cooking super easy!
What's your favorite take out, turned at home meal?