These Healthy Chicken Shawarma Bowls are packed with flavor and color! Tender, spiced chicken sits atop a bed of fresh veggies and grains, making it a tasty and wholesome meal.
Plus, who doesn’t love a meal that looks so good you feel like a food artist? 🎨 I enjoy adding tahini sauce for an extra zing—it’s the perfect finishing touch!
Key Ingredients & Substitutions
Chicken: I love using boneless chicken thighs because they’re juicier, but breasts work fine too! If you’re looking for a vegetarian option, try marinated tofu or chickpeas instead.
Spices: The spice mix is crucial for authentic shawarma flavor. If you’re missing one, feel free to swap in some garam masala or curry powder for a different twist!
Grains: I usually go for brown rice for added fiber, but quinoa is a great gluten-free option. Cauliflower rice is another fantastic low-carb substitute!
Pickled Red Onions: If you’re short on time, you can buy store-bought pickled onions. Or try quick-pickling using lime juice instead of vinegar for a fresh taste.
How Do I Get the Chicken Perfectly Cooked?
The key to juicy chicken is all in the marination and cooking process! Make sure to let the chicken marinate well so it absorbs those delicious flavors.
- Preheat your grill pan or skillet before adding the chicken.
- Cook the chicken for about 5-6 minutes per side; you want it to reach an internal temperature of 165°F (75°C).
- After cooking, let it rest for a few minutes. This helps the juices redistribute, keeping the chicken tender when you slice it.
With these tips, you’ll have a delightful Chicken Shawarma Bowl that’s both healthy and satisfying! Enjoy each colorful bite! 🌱
Healthy Chicken Shawarma Bowls
Ingredients You’ll Need:
For the Chicken Shawarma:
- 1 lb (450g) boneless, skinless chicken thighs or breasts
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1/2 tsp ground turmeric
- 1/2 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1/4 tsp cayenne pepper (optional for heat)
- 3 garlic cloves, minced
- Juice of 1/2 lemon
- Salt and pepper, to taste
For the Bowl:
- 1 cup cooked brown rice or quinoa
- 1 cup romaine lettuce, chopped
- 1/2 cup cucumber, thinly sliced
- 1/2 cup diced tomatoes
- 1/2 cup roasted or steamed broccoli florets
- 1/3 cup pickled red onions (see pickling instructions below)
For the Pickled Red Onions:
- 1 medium red onion, thinly sliced
- 1/2 cup apple cider vinegar or white vinegar
- 1 tbsp sugar
- 1 tsp salt
For the Yogurt Tahini Sauce:
- 1/2 cup plain Greek yogurt
- 2 tbsp tahini
- 1 tbsp lemon juice
- 1 garlic clove, minced
- 2 tbsp fresh parsley, finely chopped (or dill)
- Salt and pepper, to taste
- Water to thin, as needed
How Much Time Will You Need?
This recipe will take about 15 minutes of preparation time, plus an additional 30 minutes to pickle the onions and at least 30 minutes to marinate the chicken. Total time comes to about 1 hour and 15 minutes, including cooking time. Most of this time is hands-off, allowing the flavors to develop!
Step-by-Step Instructions:
1. Pickle the Onions:
In a small saucepan, combine the vinegar, sugar, and salt. Heat the mixture over medium heat until the sugar dissolves. Pour the hot vinegar mixture over the sliced red onions in a jar or bowl. Allow them to sit for at least 30 minutes (or longer in the fridge for even better flavor).
2. Marinate the Chicken:
In a bowl, whisk together the olive oil, ground cumin, coriander, smoked paprika, turmeric, cinnamon, allspice, cayenne (if using), minced garlic, lemon juice, salt, and pepper. Add the chicken, ensuring it is well coated. Marinate for at least 30 minutes, but let it sit in the fridge for 1–2 hours if possible for maximum flavor.
3. Cook the Chicken:
Heat a grill pan or skillet over medium-high heat. Place the marinated chicken in the pan and cook for about 5-6 minutes per side, or until the chicken is cooked through and slightly charred. Use a meat thermometer to check for an internal temperature of 165°F (75°C). Remove from heat and let it rest for a few minutes before shredding or slicing into strips.
4. Prepare the Tahini Yogurt Sauce:
In a small bowl, mix together the Greek yogurt, tahini, lemon juice, minced garlic, chopped parsley (or dill), salt, and pepper. Stir well, adding a little water as needed until you reach your desired sauce consistency.
5. Assemble the Bowls:
Divide the cooked brown rice or quinoa evenly among the bowls. Top with chopped romaine lettuce, cucumber slices, diced tomatoes, roasted or steamed broccoli, pickled red onions, and shredded chicken.
6. Drizzle with Sauce:
Spoon the yogurt tahini sauce generously over the assembled bowls.
7. Serve:
Optionally, add a lemon wedge and warm pita or flatbread on the side. Enjoy your fresh and wholesome Chicken Shawarma Bowls!
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This recipe brings together a delightful array of flavors and textures. The spiced chicken, tangy pickled red onions, and creamy yogurt tahini sauce create a satisfying and wholesome meal that you can enjoy any day of the week! 🌿
Can I Use Chicken Breasts Instead of Thighs?
Absolutely! Chicken breasts work just fine in this recipe; they might be slightly less juicy than thighs, but they’ll still taste great. Just be careful not to overcook, as they’ll dry out more quickly.
What Are Some Good Substitutes for Brown Rice or Quinoa?
If you’re looking for alternatives, you can use cauliflower rice for a low-carb option, or couscous for a quick cooking grain. Other options include farro or bulgur for added texture and flavor!
How Long Do Pickled Onions Last in the Fridge?
Pickled onions can last for up to 2 weeks in the fridge when stored in an airtight container. They often taste even better after sitting for a day or two as the flavors continue to meld!
Can I Make This Meal Ahead of Time?
Yes, you can prep the chicken and pickled onions ahead of time! Marinate the chicken and keep it in the fridge for up to 2 days. Cook the chicken just before serving, and prepare the tahini yogurt sauce the day before to save time.
