Easy Chicken Shawarma Casserole (Low FODMAP)

Easy Chicken Shawarma Casserole (Low FODMAP)

from feedmephoebe.com
60 min

This easy recipe takes all the basics of a perfect chicken shawarma marinade and combines them with a rice casserole. The low FODMAP chicken thighs are oven roasted with seasoning as the rice plumbs. It’s finished with a quick tomato cucumber salad as garnish and a white sauce. The casserole is completely gluten-free, low fodmap, and dairy-optional (see notes on the white sauce below). If you're looking for a low FODMAP dinner idea, this one pan meal is a simple, healthy dump and stir option. A fan favorite of my gluten-free chicken and rice recipes!

Ingredients

  • 1/3 cup fresh lemon juice
  • 1/3 cup olive oil
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • ½ teaspoon turmeric
  • ¼ teaspoon ground cinnamon
  • 1 teaspoon sea salt
  • ½ teaspoon red pepper flakes
  • 1 pound boneless skinless chicken thighs
  • 1 medium zucchini (cut into ½-inch cubes)
  • 1 ¼ cup Arborio rice
  • 2 cups low FODMAP chicken stock
  • ¼ cup chopped fresh parsley or mint (divided)
  • 2 small Kirby cucumbers (chopped (for serving))
  • 2 medium plum tomatoes (chopped (for serving))

Directions

  1. 1

    Marinate the chicken: Combine the lemon juice, olive oil, salt, cumin, paprika, turmeric, cinnamon and red pepper flakes in a large bowl, and whisk to combine. Add the chicken and toss well to coat. Cover and store in refrigerator for at least 30 minutes and up to 12 hours.

  2. 2

    Preheat the oven to 400 degrees F.

  3. 3

    Remove the chicken from the marinade, shaking off the excess and transfer to a plate.

  4. 4

    To the bowl with the remaining marinade, add the zucchini, rice, chicken stock, and half the parsley or mint. Fold the ingredients together until well-mixed. Transfer to a 15-inch oven-proof skillet or a 9 x 13 casserole dish and arrange in an even layer. Nestle the chicken thighs in the rice mixture.

  5. 5

    Bake the casserole for 45 minutes, or until the rice is tender and most of the liquid is absorbed. Remove from the oven and allow to rest for 5 minutes.

  6. 6

    Meanwhile, prep the topping: Toss the cucumbers and tomatoes with olive oil and salt (and a splash of lemon juice, if desired). Scatter the vegetables on top of the casserole.

  7. 7

    Optional: if you prefer the appearance of shawarma, you can remove the chicken thighs and thinly slice them, then return to the pan.

  8. 8

    Scatter the cucumber-tomato topping over the casserole and serve alongside white sauce (see note) and hot sauce.