Healthy Chicken Shawarma Bowl (Printable)
Marinated spiced chicken over brown rice with fresh vegetables and creamy tahini sauce.
# 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 It:
01 - Combine olive oil, cumin, coriander, paprika, turmeric, cinnamon, garlic, lemon juice, salt, and pepper in a large bowl. Add sliced chicken and toss until evenly coated. Let marinate for at least 15 minutes, or up to 2 hours for deeper flavor.
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 with light charring. Allow to rest for 5 minutes, then slice into strips.
03 - Divide cooked brown rice or quinoa among 4 serving bowls. Arrange cherry tomatoes, cucumber, red cabbage, red onion, salad greens, and fresh parsley on top of the grain base.
04 - Whisk together Greek yogurt, tahini, lemon juice, minced garlic, water, salt, and pepper in a small bowl until completely smooth and creamy.
05 - Place hot sliced chicken over each prepared bowl. Generously drizzle with tahini yogurt sauce and serve immediately. Garnish with additional parsley if desired.
# Expert Suggestions:
01 -
- Marinade comes together in minutes but makes chicken taste like it has been cooking for hours
- The tahini sauce ties everything together into something that feels like a hug on a plate
02 -
- Letting the chicken rest before slicing keeps all those juices inside instead of on your cutting board
- The sauce thickens as it sits, so add another splash of water if needed
03 -
- Warm your spices in a dry pan for 30 seconds before adding to the marinade
- Cook the chicken in batches if your pan is crowded so you get proper char