Healthy Chicken Shawarma Bowls: Quick & Easy Weeknight Dinner Recipe

Introduction

Remember those incredible flavors you’d get from your favorite shawarma spot? That savory, spiced chicken, the fresh, zesty salad… it just transports you, right? Well, what if I told you that you can capture that magic right in your own kitchen, and in a way that’s actually good for you? Today, we’re diving into a recipe that’s not just a meal, but a little hug in a bowl: Healthy Chicken Shawarma Bowls!

This recipe is a true weeknight warrior. It’s quick enough to whip up after a busy day, yet so packed with flavor that it feels like a special treat. Get ready to fall in love with dinner all over again!

Why You’ll Love This Recipe

• Fast: We’re talking ready-to-eat in about 45 minutes from start to finish. Perfect for those nights when time is short.
• Easy: Seriously, no fancy techniques needed here. If you can chop and stir, you can make this!
• Giftable: Okay, maybe not the whole bowl to someone, but the spiced chicken or a batch of the salad would make a fantastic contribution to a potluck or a meal train for a friend.
• Crowd-Pleasing: Even the pickiest eaters will be asking for seconds. The combination of tender chicken, fluffy rice, and bright salad is a winner for all ages.

Ingredients

Gather ’round, friends! Here’s what you’ll need to create these delightful bowls. Don’t be intimidated by the spice list – it’s what gives the chicken that irresistible shawarma kick!

For the Rice:

• 1 cup basmati rice: This long-grain rice cooks up so beautifully fluffy and fragrant.
• 1 3/4 cups water: The perfect ratio for tender, perfectly cooked rice.
• Pinch of salt: Just a little something to bring out the rice’s natural sweetness.

For the Chicken Shawarma:

• 1.5 pounds boneless, skinless chicken breasts or thighs: Thighs are a bit more forgiving and stay super juicy, but breasts work wonderfully too!
• 4 tablespoons Greek yogurt: This is our secret weapon for tenderizing the chicken and adding a lovely tang.
• 2 tablespoons lemon or lime juice: For that bright, zesty flavor that’s essential for shawarma.
• 2 tablespoons olive oil: Helps carry all those gorgeous spices.
• 4 cloves garlic, minced: Because, well, garlic!
• 1 teaspoon ground cumin: Earthy and warm.
• 1 teaspoon ground coriander: Citrusy and slightly sweet.
• 1 teaspoon smoked paprika: For a touch of smoky depth and beautiful color.
• 1 teaspoon turmeric: Adds that gorgeous golden hue and a hint of peppery flavor.
• 1 teaspoon salt: To bring all the flavors together.
• 1/2 teaspoon allspice or 7 spice: This is where you get that authentic Middle Eastern aroma. If you can’t find 7 spice, a mix of cinnamon, cumin, coriander, and a pinch of cloves works in a pinch!
• 1/2 teaspoon ground cinnamon: Adds a subtle sweetness that balances the savory spices.
• 1/2 teaspoon garlic powder: For an extra punch of garlicky goodness.
• 1/2 teaspoon black pepper: A little warmth and spice.

For the Salad:

• 3-4 Persian cucumbers, chopped: These little guys are so crisp and delicious.
• 2 Roma tomatoes, chopped: Juicy and flavorful.
• 1/4 red onion, chopped: Adds a lovely bite and vibrant color.
• 1/4 cup olives of choice: Kalamata, green, whatever makes your heart sing!
• 2 tablespoons minced parsley: For a burst of fresh, herbaceous flavor.
• 1 teaspoon lemon juice: To brighten everything up.
• 1 teaspoon vinegar: A splash of red wine or apple cider vinegar works great.
• 1 teaspoon olive oil: For the dressing.
• Salt and pepper to taste: To season perfectly.

For Serving (Optional):

These are the little extras that take your bowl from delicious to downright decadent!

• Hummus: Creamy and classic.
• Shawarma white sauce: A creamy, tangy yogurt-based sauce.
• Feta cheese: A salty, briny bite.
• Pickled red onion: For a pop of tang and crunch.
• Favorite pickles: Dill, cornichons – your choice!

How to Make It

Alright, let’s get cooking! This is where the magic happens. Don’t worry, I’ll walk you through every step.

1. Prepare the Rice:

   First things first, let’s get that fluffy rice going. Give your basmati rice a good rinse under cold water. You want to keep rinsing until the water runs clear – this gets rid of excess starch so your rice isn’t sticky. In a medium saucepan, combine the rinsed rice, water, and a pinch of salt. Bring it all to a boil, then immediately reduce the heat to the lowest setting. Cover it tightly with a lid and let it simmer away for about 15-20 minutes, or until all the water is absorbed and the rice is tender. Once it’s done, resist the urge to lift the lid! Let it stand, covered, for another 5 minutes. This lets the steam finish doing its work. Fluff it with a fork, and you’re golden!

2. Marinate the Chicken:

   Now for the star of the show: the chicken! Cut your chicken breasts or thighs into bite-sized pieces. In a medium bowl, whisk together the Greek yogurt, lemon or lime juice, olive oil, minced garlic, and all those wonderful spices: cumin, coriander, smoked paprika, turmeric, salt, allspice (or 7 spice), cinnamon, garlic powder, and black pepper. Once it’s all beautifully combined into a fragrant paste, add your chicken pieces. Toss them around really well, making sure every single piece is coated in that delicious marinade. Cover the bowl and pop it in the fridge for at least 30 minutes. If you have the time, an hour or even up to 4 hours is even better for maximum flavor infusion. Trust me, it’s worth the wait!

3. Cook the Chicken:

   Time to get that chicken cooked! Heat up a skillet or a grill pan over medium-high heat. If you’re using a regular skillet, a little drizzle of olive oil is a good idea. Add your marinated chicken in a single layer (don’t overcrowd the pan, or it will steam instead of charring!). Cook for about 6-8 minutes per side. You’re looking for that lovely golden-brown, slightly charred exterior and for the chicken to be cooked all the way through. Once it’s done, take it off the heat and let it rest for just a minute.

4. Prepare the Salad:

   While the chicken is resting or cooking, let’s whip up that refreshing salad. In a medium bowl, combine your chopped Persian cucumbers, Roma tomatoes, red onion, olives, and minced parsley. In a separate small bowl or a jar, whisk together the lemon juice, vinegar, olive oil, and season with salt and pepper to your liking. Pour this bright, zesty dressing over the salad ingredients and give it a good toss. It’s so simple, but so vibrant!

5. Assemble the Bowls:

   The moment we’ve been waiting for! Grab your serving bowls. Start with a generous scoop of that fluffy basmati rice at the bottom. Then, pile on those flavorful, perfectly cooked chicken shawarma pieces. Next, add a heaping portion of your fresh, crunchy salad. Look at that – it’s already looking amazing!

6. Serve:

   Now comes the fun part – customizing your bowl! Serve them up with all your favorite optional toppings. A dollop of creamy hummus, a drizzle of tangy shawarma white sauce, some crumbled feta cheese, a sprinkle of pickled red onion for extra tang, or your favorite pickles for a briny crunch. Get creative and make each bowl your own!

Substitutions & Additions

Don’t have an ingredient or want to jazz things up? I’ve got you covered!

• Chicken: If you’re not a fan of chicken, turkey breast or even firm tofu would work well here. Just adjust cooking times accordingly.
• Yogurt: Coconut yogurt or even a dairy-free sour cream can be used in the marinade for a dairy-free option.
• Rice: Quinoa or brown rice are healthier alternatives if you prefer. Just be sure to follow their specific cooking instructions.
• Veggies: Feel free to add or swap out salad veggies! Bell peppers, shredded carrots, or even some chopped spinach would be delicious additions.
• Spice Level: Want more heat? Add a pinch of cayenne pepper to the chicken marinade.
• Extra Flavor Boost: A sprinkle of sumac on top of the finished bowl adds a wonderful lemony tang.

Tips for Success

A few little tricks to make your shawarma bowls absolutely perfect, every time!

• Don’t Overcrowd the Pan: This is crucial for getting that lovely char on the chicken. Cook in batches if necessary.
• Marinate for Flavor: While 30 minutes is good, the longer you marinate the chicken, the more tender and flavorful it will be.
• Prep Ahead: You can chop all your salad veggies and make the dressing a day in advance. Store them separately in the fridge. The chicken can also be marinated ahead of time.
• Rice Perfection: Always let the rice stand, covered, after cooking. This steams it perfectly and prevents mushiness.
• Taste and Adjust: Always taste your salad dressing and chicken marinade before cooking and adjust seasonings as needed.

How to Store It

Leftovers are a gift, and these bowls make for fantastic lunches!

Once assembled, the bowls are best enjoyed fresh. However, if you have leftovers, store the components separately in airtight containers in the refrigerator. The cooked chicken will last for 3-4 days, the rice for about 4-5 days, and the salad for 2-3 days (it might get a little softer over time, but still tasty!). Reheat the chicken and rice gently before assembling your bowls. The salad can be enjoyed cold.

FAQs

Q: Can I make the chicken shawarma ahead of time?

A: Absolutely! You can marinate the chicken for up to 4 hours and cook it just before serving. Or, cook the chicken and store it in the fridge for up to 3 days, then reheat it gently.

Q: Is this recipe gluten-free?

A: Yes, the core recipe is gluten-free! Just ensure your chosen spices and any store-bought toppings (like white sauce or hummus) are certified gluten-free if you have a sensitivity.

Q: How can I make this dairy-free?

A: For the marinade, you can use a dairy-free yogurt alternative like coconut or soy yogurt. Ensure your white sauce is also dairy-free or skip it.

Healthy Chicken Shawarma Bowls

Capture the incredible flavors of your favorite shawarma spot in a healthy, weeknight-friendly bowl. This recipe features savory, spiced chicken, fluffy basmati rice, and a fresh, zesty salad, making it a hug in a bowl and a true weeknight dinner hero.

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Prep Time 30 minutes mins

Cook Time 15 minutes mins

Servings 4

Equipment

• Medium saucepan
• Skillet or Grill Pan
• Medium bowl for marinating chicken
• Medium bowl for salad
• Small bowl or jar for salad dressing
• Serving bowls

Ingredients

  

For the Rice

• 1 cup basmati rice rinse until water runs clear
• 1.75 cups water
• 1 pinch salt for rice

For the Chicken Shawarma

• 1.5 pounds boneless, skinless chicken breasts or thighs cut into bite-sized pieces
• 4 tablespoons Greek yogurt
• 2 tablespoons lemon or lime juice
• 2 tablespoons olive oil for marinade
• 4 cloves garlic minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 1 teaspoon turmeric
• 1 teaspoon salt for marinade
• 0.5 teaspoon allspice or 7 spice
• 0.5 teaspoon ground cinnamon
• 0.5 teaspoon garlic powder
• 0.5 teaspoon black pepper

For the Salad

• 3.5 Persian cucumbers chopped
• 2 Roma tomatoes chopped
• 0.25 red onion chopped
• 0.25 cup olives of choice
• 2 tablespoons parsley minced
• 1 teaspoon lemon juice for dressing
• 1 teaspoon vinegar red wine or apple cider
• 1 teaspoon olive oil for dressing
• 1 to taste salt and pepper for salad

For Serving (Optional)

• Hummus
• Shawarma white sauce
• Feta cheese
• Pickled red onion
• Favorite pickles

Instructions

 

• First things first, let's get that fluffy rice going. Give your basmati rice a good rinse under cold water. You want to keep rinsing until the water runs clear – this gets rid of excess starch so your rice isn't sticky. In a medium saucepan, combine the rinsed rice, water, and a pinch of salt. Bring it all to a boil, then immediately reduce the heat to the lowest setting. Cover it tightly with a lid and let it simmer away for about 15-20 minutes, or until all the water is absorbed and the rice is tender. Once it's done, resist the urge to lift the lid! Let it stand, covered, for another 5 minutes. This lets the steam finish doing its work. Fluff it with a fork, and you're golden!
• Now for the star of the show: the chicken! Cut your chicken breasts or thighs into bite-sized pieces. In a medium bowl, whisk together the Greek yogurt, lemon or lime juice, olive oil, minced garlic, and all those wonderful spices: cumin, coriander, smoked paprika, turmeric, salt, allspice (or 7 spice), cinnamon, garlic powder, and black pepper. Once it's all beautifully combined into a fragrant paste, add your chicken pieces. Toss them around really well, making sure every single piece is coated in that delicious marinade. Cover the bowl and pop it in the fridge for at least 30 minutes. If you have the time, an hour or even up to 4 hours is even better for maximum flavor infusion. Trust me, it's worth the wait!
• Time to get that chicken cooked! Heat up a skillet or a grill pan over medium-high heat. If you're using a regular skillet, a little drizzle of olive oil is a good idea. Add your marinated chicken in a single layer (don't overcrowd the pan, or it will steam instead of charring!). Cook for about 6-8 minutes per side. You're looking for that lovely golden-brown, slightly charred exterior and for the chicken to be cooked all the way through. Once it's done, take it off the heat and let it rest for just a minute.
• While the chicken is resting or cooking, let's whip up that refreshing salad. In a medium bowl, combine your chopped Persian cucumbers, Roma tomatoes, red onion, olives, and minced parsley. In a separate small bowl or a jar, whisk together the lemon juice, vinegar, olive oil, and season with salt and pepper to your liking. Pour this bright, zesty dressing over the salad ingredients and give it a good toss. It's so simple, but so vibrant!
• The moment we've been waiting for! Grab your serving bowls. Start with a generous scoop of that fluffy basmati rice at the bottom. Then, pile on those flavorful, perfectly cooked chicken shawarma pieces. Next, add a heaping portion of your fresh, crunchy salad. Look at that – it's already looking amazing!
• Now comes the fun part – customizing your bowl! Serve them up with all your favorite optional toppings. A dollop of creamy hummus, a drizzle of tangy shawarma white sauce, some crumbled feta cheese, a sprinkle of pickled red onion for extra tang, or your favorite pickles for a briny crunch. Get creative and make each bowl your own!

Notes

Prep all your salad veggies and make the dressing a day in advance. The chicken can also be marinated ahead of time. Always let the rice stand, covered, after cooking for perfect texture. Taste and adjust seasonings in the dressing and marinade.

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