Name: Quick & Easy Healthy Chicken Shawarma Bowl Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Middle Eastern
Ingredients: Boneless, skinless chicken thighs (or chicken breasts); Olive oil; Fresh lemon juice; Fresh garlic, minced; Ground cumin; Smoked paprika; Ground coriander; Turmeric; Cinnamon; Salt; Black pepper; Cayenne pepper (optional); Cooked quinoa or brown rice (or cauliflower rice for low-carb); Mixed greens or baby spinach; Large cucumber, diced; Red onion, thinly sliced; Fresh parsley, chopped; Fresh mint, chopped; Plain Greek yogurt; Tahini; Garlic, minced; Fresh lemon juice; Olive oil; Salt and pepper to taste

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A flavorful, nutritious, and colorful dish that can be whipped up in no time—this healthy chicken shawarma bowl is a satisfying meal that brings the vibrant tastes of the Middle East to your table. With tender marinated chicken, a creamy garlic tahini sauce, and an array of fresh vegetables, this bowl is sure to become a favorite in your rotation of healthy meals.

Quick & Easy Healthy Chicken Shawarma Bowl Recipe

Why You’ll Love This Recipe

I love this chicken shawarma bowl because it packs so much flavor and nutrition into one dish. The aromatic spices of the shawarma marinade bring the chicken to life with a punch of cumin, paprika, turmeric, and cinnamon. The creamy garlic tahini sauce is the perfect complement to the spiced chicken, adding richness and a smooth texture. Plus, it’s a customizable meal! I can swap out grains or even go low-carb with cauliflower rice, and the fresh veggies like cucumber, red onion, and herbs add a refreshing crunch. It’s a meal I can feel good about eating, and it’s quick and easy to prepare!

Ingredients

For the Chicken Shawarma:

Boneless, skinless chicken thighs (or chicken breasts)
Olive oil
Fresh lemon juice
Fresh garlic, minced
Ground cumin
Smoked paprika
Ground coriander
Turmeric
Cinnamon
Salt
Black pepper
Cayenne pepper (optional, for heat)

For the Bowls:

Cooked quinoa or brown rice (swap for cauliflower rice for low-carb option)
Mixed greens or baby spinach
Large cucumber, diced
Red onion, thinly sliced
Fresh parsley, chopped
Fresh mint, chopped

For the Creamy Garlic Sauce:

Plain Greek yogurt
Tahini
Garlic, minced
Fresh lemon juice
Olive oil
Salt and pepper to taste

(Hint: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

Preparing the Marinade and Sauce

Start by whisking together the olive oil, lemon juice, minced garlic, cumin, paprika, coriander, turmeric, cinnamon, salt, pepper, and cayenne in a large bowl. This blend creates the signature shawarma flavors that make this dish so special. I add the chicken pieces to this marinade, ensuring each piece is fully coated. I then cover and refrigerate the chicken for at least 30 minutes, but I find that 2-4 hours gives even better flavor.

While the chicken marinates, I prepare the creamy garlic sauce by whisking Greek yogurt, tahini, garlic, lemon juice, and olive oil in a medium bowl until smooth. I season it with salt and pepper to taste, and then refrigerate it until ready to serve.

Cooking the Shawarma Chicken

Next, I heat a large skillet or grill pan over medium-high heat and remove the chicken from the marinade. I cook the chicken for about 6-8 minutes per side, or until it reaches an internal temperature of 165°F. The chicken should have a nice golden-brown crust while remaining juicy on the inside. After cooking, I let it rest for 5 minutes before slicing it into strips or bite-sized pieces.

Preparing Fresh Vegetables and Base

While the chicken is cooking, I chop the cucumber and tomatoes into bite-sized pieces, slice the red onion thinly, and chop the fresh parsley and mint. I also like to quick-pickle the red onions by tossing them with a tablespoon of lemon juice and a pinch of salt for added flavor.

I warm up the cooked quinoa or rice if needed or prepare a fresh cauliflower rice base for a low-carb option.

Assembling the Bowls

To assemble the bowls, I start by adding a base of quinoa or rice. I layer on the mixed greens or baby spinach, then top it with the sliced shawarma chicken. I arrange the cucumber, tomatoes, pickled onions, and fresh herbs around the bowl for a colorful and appetizing presentation. Finally, I drizzle the creamy garlic sauce over the top and serve immediately.

Servings and Timing

This recipe yields 4 servings. It takes about 30 minutes for the chicken to marinate and another 30 minutes to cook and assemble, so you can have a healthy meal ready in just an hour!

Variations

Low-carb option: Swap the quinoa or rice for cauliflower rice.
Vegan: Substitute the chicken with grilled tofu or chickpeas, and use a vegan tahini dressing in place of the creamy garlic sauce.
Dairy-free: Use coconut yogurt in the garlic sauce instead of Greek yogurt.
Extra heat: Add more cayenne pepper to the marinade for an added kick.

Storage/Reheating

I love making extra portions of this chicken shawarma bowl for leftovers! The chicken can be stored in an airtight container in the fridge for up to 3 days. If I have leftover sauce, I keep it refrigerated for up to 5 days. To reheat the chicken, I simply warm it in a skillet over medium heat for a few minutes until heated through.

FAQs

How long should I marinate the chicken?

I recommend marinating the chicken for at least 30 minutes to allow the flavors to develop. However, marinating for 2-4 hours will give it a deeper flavor.

Can I make the sauce ahead of time?

Yes, you can prepare the creamy garlic sauce ahead of time! It will stay fresh in the fridge for up to 5 days.

Can I use chicken breasts instead of thighs?

Yes, chicken breasts work well too, though I find thighs to be juicier and more flavorful.

How can I make this recipe spicier?

If you like more heat, you can increase the amount of cayenne pepper in the marinade or add some chili flakes to the garlic sauce.

Can I use a different grain for the bowl base?

Absolutely! You can use brown rice, quinoa, couscous, or even couscous made from cauliflower for a low-carb version.

Conclusion

This healthy chicken shawarma bowl is the perfect balance of spice, freshness, and creaminess. Whether I’m in need of a quick lunch or a satisfying dinner, this dish always delivers big on flavor and nutrition. The marinated chicken, fresh veggies, and creamy sauce come together to create a meal that feels indulgent but is actually good for me. With endless variations to suit any dietary preference, this recipe is a winner for meal prepping and busy weeknights!