Turmeric-Spiced Chicken Shawarma Bowl

1

Cook rice according to package instructions and set aside. Fluff rice with a fork before serving.

2

Spice‑rub & cook chicken: mix turmeric, cumin, paprika, garlic powder, ½ tsp of salt, and a pinch (1/8 tsp) of pepper. Coat chicken evenly. Sear in 1 tbsp of olive oil over medium‑high heat for 5–7 min per side (until 74 °C internal). Let rest, then slice.

3

To prepare the hummus: blend chickpeas, tahini, clove of garlic, juice of ½ a lemon, 2-3 tbsp of water, and ¼ tsp of salt until smooth. Adjust consistency with water.

4

To make the quick pickles: In a small saucepan, heat ¼ cup of vinegar, ¼ cup of water, ¼ tsp of salt and 1 tbsp honey until just warm. Pour over sliced cucumber in a jar or bowl. Let sit for at least 20 minutes (or longer in the fridge).

5

Quick-pickle onions: Heat ¼ cup vinegar and ¼ cup of water, 2 tsp of honey, and ¼ tsp salt until dissolved. Pour over the onions in a jar. Sit 15 min to soften.

6

In a bowl, whisk juice of 1 lemon, 1 tbsp of olive oil, 1/4 tsp of salt, and a pinch (⅛ tsp) of pepper. Toss in the shredded cabbage and herbs.

7

To assemble the bowls: layer your base of rice, then add coleslaw, hummus, add sliced chicken, pickled onions, pickles, and coleslaw.