Shawarma Chicken and Rice Skillet

Name: Shawarma Chicken and Rice Skillet
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 ½ Pounds chicken thighs, 5 or 6 thighs, boneless and skinless; ¾ Teaspoon sea salt; 1 Tablespoon ground paprika; 1 Teaspoon ground cumin; ½ Teaspoon ground turmeric; ½ Teaspoon Aleppo pepper flakes; ¼ Teaspoon ground cinnamon; ¼ Teaspoon black pepper, freshly ground; 2 Tablespoons olive oil; 2 ¼ Cups low-sodium chicken broth; 1 Tablespoon tomato paste; 1 ¼ Cups basmati rice, uncooked

This shawarma chicken and rice skillet combines tender chicken and fluffy rice in one pan. It’s packed with spices and comes together easily Watching glycemic load with rice? See how common rice varieties compare to lower-GL alternatives: getglyc.com/blog/rice-alternatives-ranked-glycemic-load

Glycemic Load: 28.2 (High)

639 calories per serving

Serves: 4

Prep: 10 minutes

Cook: 40 minutes

Original recipe: xoxobella.com

About This Calculation

Shawarma Chicken and Rice Skillet has a high glycemic load of 28.2 per serving — significant blood sugar impact — consider pairing with protein and fiber, or adjusting portion size.

The primary glycemic load contributors are basmati rice (GL 28.0), tomato paste (GL 0.2). These ingredients account for the majority of the carbohydrate impact per serving.

Glycemic load is calculated as GL = (GI × Net Carbs per serving) ÷ 100, where GI is the glycemic index and net carbs exclude dietary fiber. Calculations draw on established nutritional references including USDA FoodData Central values and peer-reviewed glycemic index research.