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Healthy Chicken Shawarma Bowls - Flavor-Packed, Fresh, and Easy

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the Chicken: 1.5 pounds boneless, skinless chicken thighs (or breasts, see notes)
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1.5 teaspoons smoked paprika (or sweet paprika)
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cinnamon
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • Juice of 1 lemon (about 3 tablespoons)
  • For the Bowl Base: 2 cups cooked brown rice, quinoa, or cauliflower rice
  • 2 cups chopped romaine or mixed greens
  • Fresh Toppings: 1 cup cherry tomatoes, halved
  • 1 small cucumber, diced
  • 1/2 small red onion, thinly sliced
  • 1/4 cup fresh parsley or cilantro, chopped
  • 1/2 cup finely shredded red cabbage (optional, for crunch)
  • Lemon wedges, for serving
  • Creamy Yogurt Sauce: 3/4 cup plain Greek yogurt (2% or 5%)
  • 1 tablespoon olive oil
  • 1 clove garlic, very finely grated
  • 1–2 tablespoons lemon juice
  • 1 tablespoon tahini (optional, for richness)
  • Salt and pepper to taste
  • Optional Add-Ins: 1/2 cup hummus
  • 1/2 avocado, sliced
  • Pickled onions or pickles
  • Crumbled feta
  • Warm whole-grain pita, cut into wedges

Method
 

  1. Marinate the chicken: In a bowl, mix olive oil, garlic, cumin, coriander, paprika, turmeric, cinnamon, salt, pepper, and lemon juice. Add the chicken and coat well. Cover and chill for at least 30 minutes, up to 12 hours for deeper flavor.
  2. Make the yogurt sauce: In a small bowl, whisk Greek yogurt, olive oil, garlic, lemon juice, and tahini (if using). Season with salt and pepper. Adjust lemon to taste. Refrigerate until serving.
  3. Prep the base and toppings: Cook your grain of choice. Chop the greens, tomatoes, cucumber, onion, herbs, and cabbage. Set everything aside for easy assembly.
  4. Cook the chicken: Heat a large skillet or grill pan over medium-high. Add a light brush of oil if needed. Cook chicken 5–6 minutes per side for thighs (4–5 for breasts), until nicely charred at the edges and cooked through. Internal temperature should reach 165°F (74°C).
  5. Rest and slice: Transfer the chicken to a board and rest 5 minutes. Slice into thin strips or bite-size pieces.
  6. Assemble the bowls: Add a scoop of grains and a handful of greens to each bowl. Top with chicken, tomatoes, cucumber, onion, cabbage, and herbs. Add dollops of hummus if you like.
  7. Finish and serve: Drizzle with the yogurt sauce, squeeze a lemon wedge over the top, and sprinkle a pinch of salt. Serve with warm pita on the side.