Healthy Chicken Shawarma Bowl (Printable Version)
Marinated spiced chicken over fresh vegetables and grains with tangy tahini yogurt sauce.
# What You'll Need:
→ Chicken & Marinade
01 - 1.1 pounds boneless, skinless chicken breasts or thighs, sliced
02 - 2 tablespoons olive oil
03 - 2 teaspoons ground cumin
04 - 2 teaspoons ground coriander
05 - 2 teaspoons smoked paprika
06 - 1 teaspoon ground turmeric
07 - 1 teaspoon ground cinnamon
08 - 3 cloves garlic, minced
09 - Juice of 1 lemon
10 - 1 teaspoon salt
11 - ½ teaspoon 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 tablespoons tahini
21 - 1 tablespoon lemon juice
22 - 1 clove garlic, minced
23 - 2 tablespoons water
24 - Salt and pepper to taste
# Directions:
01 - Combine olive oil, cumin, coriander, paprika, turmeric, cinnamon, garlic, lemon juice, salt, and pepper in a large bowl. Add sliced chicken and toss thoroughly to coat. Allow to 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 fully cooked through with internal temperature reaching 165°F and developing light char marks. Remove from heat and let rest for 5 minutes before slicing into strips.
03 - Divide cooked brown rice or quinoa evenly among 4 serving bowls. Arrange cherry tomatoes, diced cucumber, shredded red cabbage, thinly sliced red onion, mixed salad greens, and chopped 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 completely smooth and creamy. Season with salt and pepper to taste, adjusting consistency with additional water if needed.
05 - Top each prepared bowl with warm sliced chicken. Drizzle generously with tahini yogurt sauce. Serve immediately, garnished with additional fresh parsley if desired.
# Expert Hints:
01 -
- The spice rub creates this incredible crust on the chicken that makes you feel like a restaurant chef without any fancy techniques
- You can prep all the vegetables ahead and this becomes a 15 minute assembly meal on busy weeknights
02 -
- Crowding the pan while cooking the chicken will steam it instead of creating that beautiful charred exterior we want
- The tahini sauce thickens as it sits, so add an extra splash of water right before serving if needed
03 -
- Warm your spices in a dry pan for 30 seconds before adding them to the marinade for the most intense flavor
- Double the sauce recipe and keep it in the refrigerator for salads and wraps all week long