Chicken Shawarma Power Bowl – A Bright, Flavor-Packed Meal in One Bowl

If you love bold flavors and easy weeknight meals, this Chicken Shawarma Power Bowl is for you. It’s vibrant, comforting, and ridiculously satisfying—without being heavy. You get juicy spiced chicken, crisp veggies, fluffy grains, and a creamy sauce all in one bite.

It’s the kind of bowl you’ll look forward to at lunch and feel proud serving at dinner. Best of all, it’s flexible, meal-prep friendly, and quick to pull together.

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Chicken Shawarma Power Bowl - A Bright, Flavor-Packed Meal in One Bowl

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• Chicken: 1.5 lb boneless, skinless chicken thighs (or breasts if you prefer)
• Shawarma Marinade: 3 tbsp olive oil
• 3 cloves garlic, minced
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1.5 tsp smoked paprika
• 1 tsp ground turmeric
• 1 tsp ground cinnamon
• 1 tsp ground black pepper
• 1–1.5 tsp kosher salt
• 1 lemon, zested and juiced
• Base: 2 cups cooked brown rice, quinoa, or couscous
• 2 cups chopped romaine or mixed greens
• Veggies and Toppings: 1 cup cucumber, diced
• 1 cup tomatoes, diced or halved if cherry
• 1/2 red onion, thinly sliced
• 1/2 cup carrot ribbons or shredded carrots
• 1/2 cup fresh parsley or cilantro, chopped
• 1/4 cup pickled red onions or turnips (optional but excellent)
• 1 avocado, sliced (optional)
• Creamy Sauce (choose one): Garlic-Tahini: 1/3 cup tahini, 1 small garlic clove, 2–3 tbsp lemon juice, warm water to thin, pinch of salt
• Lemon-Yogurt: 1/2 cup plain Greek yogurt, 1 small garlic clove, 1–2 tbsp lemon juice, 1 tbsp olive oil, pinch of salt
• Optional Extras: Crumbled feta
• Toasted pine nuts or chopped almonds
• Warm pita or lavash on the side

Method

 

1. Make the marinade. In a bowl, whisk olive oil, garlic, cumin, coriander, paprika, turmeric, cinnamon, pepper, salt, lemon zest, and lemon juice until glossy and fragrant.
2. Prep the chicken. Pat the chicken dry and slice large pieces into even strips for faster, more even cooking. Toss with the marinade to coat well.
3. Marinate. Cover and chill for at least 30 minutes, up to 12 hours. Longer time boosts flavor and tenderness.
4. Cook the grains. Prepare brown rice, quinoa, or couscous according to package directions. Fluff with a fork and set aside.
5. Mix the sauce. For the tahini option, whisk tahini, lemon, and garlic. Add warm water a tablespoon at a time until creamy and pourable. For the yogurt option, stir yogurt with lemon, garlic, olive oil, and salt until smooth.
6. Chop the veggies. Dice cucumber and tomatoes, slice red onion, and chop herbs. Keep everything bite-sized for easy eating.
7. Cook the chicken. Heat a large skillet over medium-high. Add a drizzle of oil and cook the chicken in a single layer, 4–6 minutes per side, until browned and cooked through. Internal temp should reach 165°F (74°C).
8. Rest and slice. Let the chicken rest for 5 minutes. Slice into strips or bite-sized pieces to show off those caramelized edges.
9. Assemble the bowls. Add a scoop of grains and a handful of greens to each bowl. Top with chicken, cucumber, tomatoes, onion, carrots, and herbs. Add pickled onions and avocado if using.
10. Finish with sauce and crunch. Drizzle generously with the sauce. Sprinkle feta or nuts on top for a savory crunch. Taste and add a pinch of salt or a squeeze of lemon if needed.

Why This Recipe Works

This bowl layers flavors and textures so every bite feels balanced. The warm shawarma spices give the chicken an aromatic kick, while lemon and herbs keep it bright.

A simple garlic-tahini or yogurt sauce ties everything together with a creamy finish. The base of grains and greens adds structure and staying power. It’s a complete meal that hits protein, fiber, and healthy fats without fuss.

What You’ll Need

• Chicken: 1.5 lb boneless, skinless chicken thighs (or breasts if you prefer)
• Shawarma Marinade:
  • 3 tbsp olive oil
  • 3 cloves garlic, minced
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1.5 tsp smoked paprika
  • 1 tsp ground turmeric
  • 1 tsp ground cinnamon
  • 1 tsp ground black pepper
  • 1–1.5 tsp kosher salt
  • 1 lemon, zested and juiced
• Base:
  • 2 cups cooked brown rice, quinoa, or couscous
  • 2 cups chopped romaine or mixed greens
• Veggies and Toppings:
  • 1 cup cucumber, diced
  • 1 cup tomatoes, diced or halved if cherry
  • 1/2 red onion, thinly sliced
  • 1/2 cup carrot ribbons or shredded carrots
  • 1/2 cup fresh parsley or cilantro, chopped
  • 1/4 cup pickled red onions or turnips (optional but excellent)
  • 1 avocado, sliced (optional)
• Creamy Sauce (choose one):
  • Garlic-Tahini: 1/3 cup tahini, 1 small garlic clove, 2–3 tbsp lemon juice, warm water to thin, pinch of salt
  • Lemon-Yogurt: 1/2 cup plain Greek yogurt, 1 small garlic clove, 1–2 tbsp lemon juice, 1 tbsp olive oil, pinch of salt
• Optional Extras:
  • Crumbled feta
  • Toasted pine nuts or chopped almonds
  • Warm pita or lavash on the side

Instructions

1. Make the marinade. In a bowl, whisk olive oil, garlic, cumin, coriander, paprika, turmeric, cinnamon, pepper, salt, lemon zest, and lemon juice until glossy and fragrant.
2. Prep the chicken. Pat the chicken dry and slice large pieces into even strips for faster, more even cooking.

   Toss with the marinade to coat well.

3. Marinate. Cover and chill for at least 30 minutes, up to 12 hours. Longer time boosts flavor and tenderness.
4. Cook the grains. Prepare brown rice, quinoa, or couscous according to package directions. Fluff with a fork and set aside.
5. Mix the sauce. For the tahini option, whisk tahini, lemon, and garlic.

   Add warm water a tablespoon at a time until creamy and pourable. For the yogurt option, stir yogurt with lemon, garlic, olive oil, and salt until smooth.

6. Chop the veggies. Dice cucumber and tomatoes, slice red onion, and chop herbs. Keep everything bite-sized for easy eating.
7. Cook the chicken. Heat a large skillet over medium-high.

   Add a drizzle of oil and cook the chicken in a single layer, 4–6 minutes per side, until browned and cooked through. Internal temp should reach 165°F (74°C).

8. Rest and slice. Let the chicken rest for 5 minutes. Slice into strips or bite-sized pieces to show off those caramelized edges.
9. Assemble the bowls. Add a scoop of grains and a handful of greens to each bowl.

   Top with chicken, cucumber, tomatoes, onion, carrots, and herbs. Add pickled onions and avocado if using.

10. Finish with sauce and crunch. Drizzle generously with the sauce. Sprinkle feta or nuts on top for a savory crunch.

    Taste and add a pinch of salt or a squeeze of lemon if needed.

Keeping It Fresh

Store components separately for best texture. Keep the chicken, grains, and sauce in their own containers, and store chopped veggies in another. The chicken will last up to 4 days in the fridge.

Reheat chicken and grains gently, then add fresh veggies and sauce right before eating. If meal prepping, pack lemon wedges to brighten leftovers on the spot.

Health Benefits

• Lean protein: Chicken supports muscle repair and helps keep you full.
• Fiber-rich base: Brown rice or quinoa adds fiber for steady energy and digestion.
• Healthy fats: Olive oil, tahini, and avocado offer heart-friendly fats and satiety.
• Antioxidants: Spices like turmeric, coriander, and paprika bring anti-inflammatory compounds.
• Veggie variety: Fresh vegetables add vitamins, minerals, and color—great for overall health.

What Not to Do

• Don’t skip the rest time. Slicing hot chicken right away makes it dry. Resting keeps it juicy.
• Don’t overcrowd the pan. Cook in batches for a good sear.

  Crowding steams the chicken and dulls flavor.

• Don’t forget acid and salt. Lemon and a pinch of salt wake up all the flavors in the bowl.
• Don’t drown the grains. Keep sauce moderate so the bowl stays bright, not heavy.
• Don’t rely on one texture. Add something crunchy (nuts, pickled onions) to contrast the creamy sauce.

Recipe Variations

• Low-carb swap: Use cauliflower rice or extra greens instead of grains.
• Extra veg-forward: Add roasted cauliflower, sweet potatoes, or bell peppers.
• Spicier version: Stir 1/2–1 tsp chili flakes or Aleppo pepper into the marinade.
• Herby lift: Finish with fresh mint and dill alongside parsley for a bright, garden flavor.
• Different protein: Try turkey cutlets, shrimp (quick marinade, fast cook), or tofu for a vegetarian twist.
• Creamy feta sauce: Blend feta with yogurt, lemon, and a splash of water for a tangy drizzle.
• Crunch factor: Top with toasted chickpeas or pita chips for texture.

FAQ

Can I bake the chicken instead of using a skillet?

Yes. Bake at 425°F (220°C) on a sheet pan for 18–22 minutes, flipping once, until cooked through. Broil for 1–2 minutes at the end for extra browning.

What’s the best cut of chicken for shawarma bowls?

Chicken thighs are ideal because they stay juicy and take on flavor well.

Breasts work too—just avoid overcooking and slice against the grain.

Can I make it dairy-free?

Absolutely. Use the tahini sauce and skip the feta. Everything else can stay the same.

How can I meal prep this for the week?

Cook the chicken and grains, chop sturdy veggies (cucumber, carrots, onions), and keep sauce in a small container.

Add soft items like tomatoes and avocado the day you eat. Assemble and sauce right before serving.

What if I don’t have all the spices?

Use a good-quality curry powder with extra cumin and paprika as a shortcut. It won’t be exact, but it will still taste great.

Can I grill the chicken?

Yes.

Preheat the grill to medium-high, oil the grates, and cook 4–6 minutes per side. The smoky char pairs beautifully with the spices.

How do I make it gluten-free?

Use quinoa or rice for the base and confirm your spices and tahini are certified gluten-free. Avoid pita or choose a gluten-free flatbread.

What vegetables work best if I want to roast them?

Cauliflower, zucchini, eggplant, and bell peppers roast well with olive oil, salt, and a pinch of the shawarma spice mix.

Roast at 425°F until tender and caramelized.

Wrapping Up

This Chicken Shawarma Power Bowl is a reliable, go-to meal that tastes special without special effort. It balances spice, crunch, creaminess, and freshness in every bite. Tweak it to your routine, use what you have, and make it your own.

Once you try it, you’ll keep it in your rotation for busy nights and make-ahead lunches alike.