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Chicken Shawarma Bowls

Chicken Shawarma Bowls

Chicken Shawarma Bowls are easy to make, packed with protein, flavor, and perfect for meal prep.
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Prep Time 30 minutes
Cook Time 30 minutes
Marinate Time 1 hour
Total Time 1 hour
Course Main Course
Cuisine Middle-Eastern
Servings 1 bowl
Calories 697 kcal

Equipment

  • Baking sheet
  • Wire rack
  • pot
  • Mixing bowl

Ingredients
  

Chicken & Marinade

  • 1.5 pounds boneless, skinless chicken thighs
  • 0.33 cup olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon honey
  • 1 tablespoon minced garlic
  • 1.5 teaspoons paprika
  • 1.25 teaspoons cumin
  • 1 teaspoon oregano
  • 0.5 teaspoon turmeric
  • 0.5 teaspoon cinnamon
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon red pepper flakes

Turmeric Rice

  • 1 cup jasmine rice
  • 2 cups bone broth or chicken broth
  • 0.25 teaspoon turmeric
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon salt
  • 1 tablespoon butter

Bowl

  • 1 each english cucumber
  • 1 cup grape tomatoes, halved
  • 2 cups chopped romaine lettuce
  • 0.5 each red onion, sliced
  • 0.5 cup red pepper hummus
  • 0.5 cup feta cheese
  • 0.33 cup fresh parsley, minced

Yogurt Sauce

  • 0.5 cup plain greek yogurt
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 2 teaspoons minced garlic
  • 0.5 teaspoon salt

Instructions
 

Preparation

  • Mix together all ingredients for the chicken marinade. Add the chicken thighs to a shallow bowl or dish and pour the marinade on top. Cover completely and set in the fridge to marinate for at least one hour or up to 24 hours.
  • After the chicken marinates, preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with foil and then place a wire rack on top. Add the chicken to the wire rack and cook for 30-40 minutes or until the internal temperature reaches 165 Fahrenheit. Let the chicken rest for about 5 minutes before slicing.
  • Meanwhile, combine the ingredients for the rice - aside from the butter - to a pot and bring to a low boil. Reduce the heat to low, cover and cook for about 15 minutes or until the liquid is absorbed. Toss in the butter, let melt, then fluff with a fork.
  • Whisk together all ingredients for the yogurt sauce. Taste and adjust seasonings as desired. If you prefer it thicker, add in an extra scoop of yogurt, if you prefer it on the thinner side, add more lemon juice or a bit of water.
  • Once the chicken and rice are done, assemble the bowls with a base of the rice, then layer on the lettuce, cucumber, tomatoes, red onion, chicken, hummus, feta, parsley and then drizzle with the yogurt sauce. Enjoy!

Notes

You can use chicken breasts if you prefer; the cook time will be a bit shorter!

Nutrition

Serving: 1bowlCalories: 697kcalCarbohydrates: 57gProtein: 50gFat: 39gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 22gTrans Fat: 0.03gCholesterol: 180mgSodium: 1749mgPotassium: 965mgFiber: 5gSugar: 9gVitamin A: 3575IUVitamin C: 20mgCalcium: 218mgIron: 5mg
Keyword Chicken Recipes, Chicken Shawarma Bowls, Healthy Recipe, meal prep, Mediterranean diet
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