These Healthy Chicken Shawarma Bowls pack a punch of flavor with tender chicken, spices, and fresh veggies. They’re colorful, tasty, and can easily fit into your healthy eating plan!
Plus, who doesn’t love a meal that looks as good as it tastes? I often add a dollop of yogurt on top for some extra creaminess—so good! 🥗
Key Ingredients & Substitutions
Chicken: I prefer boneless, skinless chicken thighs for juicy flavor, but breasts work well too. If you want a meat-free option, chickpeas are a fantastic substitute—just add some extra spices.
Spices: The shawarma seasoning is key! If you’re missing an ingredient, try turmeric with a sprinkle of curry powder or smoked paprika for depth in flavor. Modify spices according to your taste!
Cauliflower: Roasted cauliflower adds great texture. You can swap it for other veggies like bell peppers, zucchini, or even sweet potatoes if you prefer. Just adjust roasting times as needed.
Rice or Bulgur: Brown rice is great for this bowl, but quinoa or couscous can be suitable alternatives for a different base. Quinoa packs extra protein, which is a nice bonus!
Yogurt Sauce: Greek yogurt is creamy and thick, but you can use any yogurt based on your preference or dairy-free yogurt for a lighter option. Adding tahini can also give it a unique twist.
How Do I Ensure My Chicken Is Perfectly Cooked?
Cooking chicken properly is crucial for both flavor and safety. Here are some tips:
- Start with even thickness by pounding the chicken to ensure it cooks evenly.
- Use medium heat when cooking to avoid burning while cooking through the center.
- The chicken is done when it reaches an internal temperature of 165°F. A meat thermometer is a handy tool here!
- Let the chicken rest for a few minutes before slicing. This keeps it juicy!
Taking these steps will ensure perfectly cooked chicken that enhances your shawarma bowls. Happy cooking!
How to Make Healthy Chicken Shawarma Bowls
Ingredients You’ll Need:
For the Chicken:
- 2 boneless, skinless chicken breasts or thighs
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground paprika
- 1/2 tsp turmeric powder
- 1/2 tsp ground cinnamon
- 1/4 tsp cayenne pepper (optional for heat)
- 2 cloves garlic, minced
- Juice of 1 lemon
- 2 tbsp olive oil (plus extra for roasting)
- Salt and pepper, to taste
For the Bowl:
- 1 cup cooked brown rice or bulgur wheat
- 1 cup roasted cauliflower florets
- 1 cup cherry tomatoes, halved
- 1 cucumber, thinly sliced
- 1/2 red onion, thinly sliced
- Fresh dill for garnish
- Lemon wedges for serving
For the Yogurt Dill Sauce:
- 1 cup plain Greek yogurt
- 1 tbsp fresh dill, finely chopped
- 1 clove garlic, minced
- 1 tbsp lemon juice
- Salt and pepper, to taste
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation time, plus additional cooking time of approximately 30 minutes. You’ll need to marinate the chicken for at least 30 minutes (up to 2 hours) for best flavor, making this a meal that’s easy to prep ahead of time!
Step-by-Step Instructions:
1. Marinate the Chicken:
In a bowl, combine the cumin, coriander, paprika, turmeric, cinnamon, cayenne pepper (if using), minced garlic, lemon juice, olive oil, salt, and pepper. Mix well to create a flavorful shawarma marinade. Add the chicken, making sure it is coated thoroughly. Cover the bowl and marinate in the fridge for at least 30 minutes (you can marinate for up to 2 hours for more intense flavor).
2. Cook the Chicken:
Heat a grill pan or skillet over medium heat. Once hot, add the marinated chicken to the pan. Cook for about 5-7 minutes on each side, or until the chicken is nicely browned and fully cooked through (it should reach an internal temperature of 165°F). Remove from heat and allow the chicken to rest for a few minutes before slicing or shredding.
3. Roast the Cauliflower:
While the chicken is cooking, preheat your oven to 425°F (220°C). Toss the cauliflower florets with olive oil, salt, and a pinch of the shawarma spices if you want extra flavor. Spread them in a single layer on a baking sheet and roast for about 20-25 minutes, or until golden and tender. Remember to flip them halfway through for even roasting!
4. Prepare the Yogurt Dill Sauce:
In a bowl, combine the Greek yogurt, chopped dill, minced garlic, lemon juice, salt, and pepper. Mix well until smooth. Cover and refrigerate until you’re ready to serve to let the flavors meld.
5. Assemble the Bowls:
Start with a base of cooked brown rice or bulgur wheat in each bowl. Fan out the sliced cucumbers, halved cherry tomatoes, cauliflower, and sliced red onion around the rice. Nestle the sliced or shredded chicken right in the middle.
6. Garnish and Serve:
Drizzle the yogurt dill sauce generously over the chicken and veggies. Finish by sprinkling fresh dill on top and adding lemon wedges on the side. Enjoy your vibrant, nutritious Healthy Chicken Shawarma Bowls warm or at room temperature!
Can I Use a Different Protein Instead of Chicken?
Absolutely! You can use turkey, beef, or lamb for a different flavor. If you’re looking for a vegetarian option, try using chickpeas or marinated tofu—just adjust the cooking time accordingly!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. The flavors actually develop even more after a night in the fridge! To reheat, warm gently on the stove or in the microwave, and add a splash of water or yogurt sauce to keep it moist.
Can I Make the Yogurt Dill Sauce in Advance?
Yes! You can make the yogurt dill sauce a day ahead. Just store it in the fridge in an airtight container. Allow it to sit at room temperature for a few minutes before serving to make it easier to drizzle.
What Vegetables Can I Use Instead of Cauliflower?
Great question! Feel free to swap out the cauliflower for any veggies you like, such as bell peppers, zucchini, or even broccoli. Just make sure to adjust the roasting time depending on the vegetable’s cooking time!
