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

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.