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High Protein Low Calorie Chicken Shawarma Bowls - Fresh, Flavorful, and Satisfying

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the Chicken:
  • 1.5 pounds boneless, skinless chicken breasts (or thighs for juicier meat)
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 3 garlic cloves, minced
  • 1.5 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • Pinch of cinnamon and cayenne (optional, for depth and heat)
  • For the Bowls:
  • 3 cups cooked cauliflower rice or cooked brown rice (choose based on calorie needs)
  • 2 cups chopped romaine or mixed greens
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumbers, diced
  • 1/2 red onion, thinly sliced
  • 1/4 cup fresh parsley or cilantro, chopped
  • 1/2 cup quick pickled onions or store-bought pickles (optional)
  • For the Light Yogurt Sauce:
  • 3/4 cup plain nonfat Greek yogurt
  • 1 tablespoon lemon juice
  • 1 tablespoon water (to thin, as needed)
  • 1 small garlic clove, grated or minced
  • 1 tablespoon chopped fresh dill or parsley (optional)
  • Pinch of salt and pepper
  • To Serve (Optional):
  • Lemon wedges
  • 2 tablespoons crumbled feta per bowl (optional, adds richness)
  • Hot sauce or a sprinkle of sumac

Method
 

  1. Marinate the chicken: In a bowl, whisk olive oil, lemon juice, garlic, cumin, paprika, coriander, turmeric, pepper, salt, and optional cinnamon and cayenne. Add chicken and coat well. Cover and refrigerate for at least 30 minutes, or up to 12 hours for deeper flavor.
  2. Prep the base: Cook your grain of choice. For the lowest calorie option, use cauliflower rice and lightly sauté it with a pinch of salt and pepper. For more carbs, use brown rice or quinoa.
  3. Make the yogurt sauce: Stir together Greek yogurt, lemon juice, water, garlic, herbs, salt, and pepper. Adjust thickness with a splash more water if needed. Chill until serving.
  4. Cook the chicken: Heat a large skillet or grill pan over medium-high. Cook chicken 4–6 minutes per side, until browned and cooked through (internal temp 165°F/74°C). Rest for 5 minutes, then slice thinly.
  5. Chop the veggies: While the chicken cooks, prep greens, tomatoes, cucumbers, onions, and herbs. If using pickled onions, have them ready.
  6. Assemble the bowls: Add greens and your rice base. Top with sliced chicken, tomatoes, cucumbers, onions, and herbs. Spoon on yogurt sauce. Finish with lemon, feta, or hot sauce if you like.
  7. Taste and adjust: Add a pinch of salt, an extra squeeze of lemon, or a shake of sumac to brighten the flavors.