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Healthy Chicken Shawarma Bowls - Fresh, Flavorful, and Meal-Prep Friendly

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the Chicken: 1.5 pounds boneless, skinless chicken thighs (or breasts, thinly sliced)
  • 3 tablespoons olive oil
  • 3 tablespoons fresh lemon juice
  • 3 cloves garlic, minced
  • 1.5 teaspoons ground cumin
  • 1.5 teaspoons ground coriander
  • 1 teaspoon ground turmeric
  • 1 teaspoon smoked paprika (or sweet paprika)
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon kosher salt
  • Optional: 1/4 teaspoon cayenne for heat
  • For the Bowls: 2 cups cooked brown rice, quinoa, or cauliflower rice
  • 2 cups chopped romaine or mixed greens
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/3 cup red onion, thinly sliced
  • 1/2 cup fresh parsley or cilantro, chopped
  • 1/2 cup pickled red onions or turnips (optional but delicious)
  • 1 avocado, sliced (optional)
  • Lemon wedges for serving
  • For the Yogurt Sauce: 3/4 cup plain Greek yogurt (or dairy-free yogurt)
  • 1 tablespoon tahini (optional, for extra creaminess)
  • 1 tablespoon lemon juice
  • 1 small garlic clove, grated or minced
  • 2 tablespoons chopped fresh dill or parsley
  • Pinch of salt and pepper
  • Water to thin, as needed

Method
 

  1. Marinate the chicken: In a bowl, whisk olive oil, lemon juice, garlic, cumin, coriander, turmeric, paprika, cinnamon, pepper, salt, and cayenne if using. Add chicken, toss to coat, and marinate at least 20–30 minutes, or up to 12 hours in the fridge.
  2. Cook your base: Prepare brown rice, quinoa, or cauliflower rice according to package directions. Fluff and set aside. For extra flavor, add a squeeze of lemon and a pinch of salt.
  3. Make the yogurt sauce: Stir yogurt, tahini, lemon juice, garlic, dill or parsley, salt, and pepper. Thin with a little water until it drizzles. Taste and adjust lemon or salt.
  4. Cook the chicken on the stovetop: Heat a large skillet over medium-high. Add a light brush of oil. Cook chicken 4–6 minutes per side, until charred in spots and cooked through. Rest 5 minutes, then slice.
  5. Or roast the chicken: Heat oven to 425°F (220°C). Arrange chicken on a lined sheet pan. Roast 16–22 minutes, until cooked through and edges are caramelized. Rest, then slice or chop.
  6. Prep the veggies: Chop lettuce, halve tomatoes, dice cucumber, and slice red onion. Roughly chop parsley or cilantro. If using pickled onions, drain them.
  7. Assemble the bowls: Add a scoop of grains or greens to each bowl. Top with sliced chicken, tomatoes, cucumber, onions, herbs, and optional avocado or pickles.
  8. Finish and serve: Drizzle with yogurt sauce, add a squeeze of lemon, and a pinch of salt and pepper. For extra flair, dust with a little paprika or sumac.