Description
This Quick & Easy Healthy Chicken Shawarma Bowl recipe offers a flavorful, nutritious meal featuring marinated chicken thighs cooked to perfection and served over your choice of quinoa, brown rice, or cauliflower rice. Topped with fresh vegetables, herbs, and a creamy garlic tahini sauce, this dish is perfect for a wholesome and satisfying lunch or dinner.
Ingredients
Scale
For the Chicken Shawarma Marinade
- 1 lb boneless, skinless chicken thighs or chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 3 cloves fresh garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon cinnamon
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
For the Creamy Garlic Tahini Sauce
- 1/2 cup plain Greek yogurt
- 2 tablespoons tahini
- 1 clove garlic, minced
- 1 tablespoon fresh lemon juice
- 1 tablespoon olive oil
- Salt and pepper to taste
For the Bowl Assembly
- 1 1/2 cups cooked quinoa or brown rice (or cauliflower rice for low-carb)
- 2 cups mixed greens or baby spinach
- 1 large cucumber, diced
- 1 small red onion, thinly sliced
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
Instructions
- Make the Marinade: In a large bowl, whisk together olive oil, fresh lemon juice, minced garlic, ground cumin, smoked paprika, ground coriander, turmeric, cinnamon, salt, black pepper, and optional cayenne pepper to form the marinade.
- Marinate the Chicken: Add the boneless chicken pieces to the marinade, ensuring they are thoroughly coated. Cover the bowl and refrigerate for at least 30 minutes, though 2 to 4 hours is recommended for best flavor absorption.
- Prepare the Garlic Tahini Sauce: In a medium bowl, whisk together plain Greek yogurt, tahini, minced garlic, fresh lemon juice, and olive oil. Season with salt and pepper to taste, then refrigerate until ready to serve.
- Cook the Chicken: Heat a large skillet or grill pan over medium-high heat. Cook the marinated chicken for 6 to 8 minutes per side until the internal temperature reaches 165°F (74°C). Once cooked, allow the chicken to rest for 5 minutes before slicing it into pieces.
- Prepare the Vegetables and Herbs: While the chicken cooks, dice the cucumber, thinly slice the red onion, and chop the fresh parsley and mint. Optionally, quick-pickle the red onions by mixing them with lemon juice and salt for extra tang.
- Prepare the Base: Warm the cooked quinoa, brown rice, or cauliflower rice according to preference.
- Assemble the Shawarma Bowls: In serving bowls, layer the base of quinoa, rice, or cauliflower rice, followed by mixed greens or baby spinach. Top with sliced chicken shawarma and fresh vegetables and herbs. Drizzle generously with the creamy garlic tahini sauce and serve immediately.
Notes
- For a lower-carb option, substitute quinoa or brown rice with cauliflower rice.
- Marinate the chicken longer for deeper flavor; overnight marinating is ideal if time permits.
- Quick-pickling the red onions adds a lovely brightness to the bowl but is optional.
- Grilled or pan-seared chicken can be used interchangeably based on equipment and preference.
- Leftover chicken shawarma can be refrigerated and eaten within 3 days.
