Healthy Chicken Shawarma Bowl (Printable)
Marinated chicken with fresh veggies and tahini sauce in a wholesome bowl.
# What You'll Need:
→ Chicken & Marinade
01 - 1.1 lbs boneless, skinless chicken breasts or thighs, sliced
02 - 2 tbsp olive oil
03 - 2 tsp ground cumin
04 - 2 tsp ground coriander
05 - 2 tsp smoked paprika
06 - 1 tsp ground turmeric
07 - 1 tsp ground cinnamon
08 - 3 cloves garlic, minced
09 - Juice of 1 lemon
10 - 1 tsp salt
11 - ½ tsp black pepper
→ Shawarma Bowl Base
12 - 2 cups cooked brown rice or quinoa
13 - 1 cup cherry tomatoes, halved
14 - 1 large cucumber, diced
15 - 1 cup shredded red cabbage
16 - ½ red onion, thinly sliced
17 - 1 cup mixed salad greens
18 - ¼ cup chopped fresh parsley
→ Tahini Yogurt Sauce
19 - ½ cup plain Greek yogurt
20 - 2 tbsp tahini
21 - 1 tbsp lemon juice
22 - 1 clove garlic, minced
23 - 2 tbsp water
24 - Salt and pepper to taste
# How To Make:
01 - Combine olive oil, cumin, coriander, paprika, turmeric, cinnamon, garlic, lemon juice, salt, and pepper in a large bowl. Add chicken and toss to coat thoroughly. Marinate for at least 15 minutes, or up to 2 hours for deeper flavor penetration.
02 - Heat a non-stick skillet or grill pan over medium-high heat. Cook marinated chicken for 4-5 minutes per side until cooked through and lightly charred. Remove from heat and let rest for 5 minutes before slicing against the grain.
03 - Divide cooked brown rice or quinoa among 4 serving bowls. Arrange cherry tomatoes, cucumber, red cabbage, red onion, salad greens, and fresh parsley in sections over the grain base.
04 - Whisk together Greek yogurt, tahini, lemon juice, minced garlic, and water in a small bowl until smooth and creamy. Season with salt and pepper to taste, adding more water if needed for desired consistency.
05 - Top each bowl with sliced hot chicken. Drizzle generously with tahini yogurt sauce. Serve immediately, garnished with additional fresh parsley if desired.
# Expert Tips:
01 -
- The spice rub transforms ordinary chicken into something aromatic and deeply flavorful without heavy sauces or excessive oil
- Everything comes together in under 45 minutes but tastes like it simmered all day
02 -
- The chicken needs those 15 minutes of marinating minimum, or the spices will just sit on the surface instead of penetrating
- Letting cooked chicken rest for 5 minutes before slicing keeps all the juices inside instead of on your cutting board
03 -
- Slice your chicken against the grain into thin strips for the most tender texture
- Warm your spices briefly in a dry pan before adding them to the marinade