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Chicken Shawarma Bowl

Chicken Shawarma Bowl

A delicious Chicken Shawarma Bowl with marinated chicken, tzatziki sauce, and fresh veggies, perfect for a nutritious meal.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine Mediterranean
Servings 4 bowls
Calories 567 kcal

Equipment

  • baking pan
  • mixing bowl
  • rice cooker

Ingredients
  

Chicken Marinade

  • 6 to 8 boneless skinless chicken thighs
  • 2 lemons, juiced
  • ½ cup olive oil for marinating
  • 6 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 2 teaspoons freshly ground black pepper
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • ½ teaspoon ground turmeric
  • pinch ground cinnamon
  • crushed red pepper flakes to taste
  • 1 red onion, roughly chopped

For the Bowls

  • ½ cup hummus or whole chickpeas
  • 1 each English cucumber, chopped
  • 1 cup cherry tomatoes, halved
  • 1 ½ cups dry jasmine rice
  • fresh chopped parsley, for garnish
  • feta cheese crumbles, for topping optional

Tzatziki Sauce

  • 1 cup plain Greek yogurt
  • 2 cloves garlic, minced
  • 1 small piece English cucumber, peeled and diced
  • ½ teaspoon dried dill weed
  • 3 teaspoons fresh lemon juice
  • salt and pepper to taste

Instructions
 

Marinating and Cooking

  • Mix shawarma marinade ingredients together, add chicken thighs and marinate for at least one hour or overnight, in the fridge.
  • Cook rice according to package instructions. Make the tzatziki sauce by combining all the ingredients in a bowl.
  • Preheat oven to 425 degrees F. Grease a baking pan, remove the chicken from the marinade and place the chicken thighs and chopped red onion on the pan.
  • Roast chicken for 30-40 minutes or until cooked through (165 degrees F). Allow the chicken to rest for a few minutes before slicing.
  • Assemble: Add a scoop of cooked rice to the bottom of your bowl. Top with chopped chicken and red onion, a few cucumbers and tomatoes, and a scoop of tzatziki sauce and hummus. Garnish with fresh chopped parsley, feta cheese, and a little crushed red pepper, if desired.

Notes

Serving size: ½ cup rice, 1 chicken thigh. Most elements of these shawarma bowls can be prepped ahead: tzatziki sauce, chicken marinate, and chop veggies 1-3 days ahead. Ensure your hummus is gluten-free for gluten-free adaptations.

Nutrition

Serving: 1bowlCalories: 567kcalCarbohydrates: 54gProtein: 32gFat: 26gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gTrans Fat: 0.02gCholesterol: 109mgSodium: 589mgPotassium: 763mgFiber: 4gSugar: 5gVitamin A: 615IUVitamin C: 31mgCalcium: 121mgIron: 3mg
Keyword Chicken Shawarma Bowl, easy dinner, Gluten Free, healthy recipe, meal prep
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