Healthy Chicken Shawarma Bowl
This bowl features tender, spiced chicken shawarma served over fluffy grains with crisp veggies, fresh herbs, and creamy garlic yogurt sauce. It’s balanced with protein, fiber, and healthy fats, making it a delicious lunch or dinner option.
Time
Prep time: 20 minutes (plus marinating)
Cook time: 20 minutes
Total time: 40 minutes
Ingredients
For the Chicken Shawarma
1 lb (450 g) boneless, skinless chicken thighs (juicier than breasts)
2 tbsp olive oil
3 cloves garlic, minced
Juice of 1 lemon
1 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
½ tsp ground turmeric
½ tsp ground cinnamon
½ tsp chili flakes (optional, adjust to taste)
Salt and black pepper, to taste
For the Bowl
2 cups cooked brown rice, quinoa, or couscous
1 cup cherry tomatoes, halved
1 cucumber, diced
½ small red onion, thinly sliced
½ cup shredded carrots
½ cup Kalamata olives, sliced
½ cup crumbled feta cheese
Fresh parsley or mint, chopped
For the Garlic Yogurt Sauce
1 cup plain Greek yogurt
1 clove garlic, finely minced
1 tbsp lemon juice
1 tbsp olive oil
Salt and black pepper, to taste
Instructions
1. Marinate the Chicken
In a bowl, whisk together olive oil, lemon juice, garlic, and all spices.
Add chicken, coat well, and marinate for at least 30 minutes (up to overnight for best flavor).
2. Cook the Chicken
Heat a skillet or grill pan over medium-high heat.
Cook chicken for 5–6 minutes per side until golden brown and fully cooked (165°F / 74°C).
Rest for 5 minutes, then slice thinly.
3. Make the Garlic Yogurt Sauce
In a small bowl, mix Greek yogurt, garlic, lemon juice, olive oil, salt, and pepper until smooth.
Chill until ready to serve.
4. Assemble the Bowls
Divide grains among bowls.
Top with sliced chicken, tomatoes, cucumber, onion, carrots, olives, and feta.
Drizzle generously with garlic yogurt sauce.
Garnish with parsley or mint.
Notes & Tips
Meal Prep Friendly: Store chicken, grains, and veggies separately; assemble when ready to eat.
Oven Option: Bake chicken at 400°F (200°C) for 20–25 minutes instead of pan-cooking.
Extra Creaminess: Add hummus or baba ganoush on the side.
Low-Carb Option: Use cauliflower rice instead of grains.
Frequently Asked Questions
Q: Can I make it dairy-free?
Yes — replace yogurt with a coconut-based yogurt or tahini sauce.
Q: Can I use chicken breast instead of thighs?
Yes, but thighs stay juicier and more flavorful.
Q: How long does the chicken keep?
Up to 4 days in the fridge; reheat gently to keep it moist.
Nutritional Information
Calories: ~420
Protein: 35 g
Carbohydrates: 38 g
Fat: 15 g
Fiber: 6 g
Sugar: 5 g