Chicken Shawarma Bowls

Flavorful Middle Eastern-inspired chicken bowls with aromatic spices, fresh vegetables, and wholesome grains. Perfect for meal prep or a healthy weeknight dinner.

Ingredients

• 2 lbs boneless skinless chicken thighs
• 2 cups cooked brown rice or quinoa
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup chopped parsley
• 1/2 cup hummus
• Whole wheat pita or naan
• Optional: Tzatziki (store-bought or homemade)
• Marinade:
• 4 tbsp olive oil
• 2.5 tbsp lemon juice
• 2.5 tsp ground cumin
• 2 tsp paprika
• 1.5 tsp garlic powder or 3 garlic cloves, minced
• 3/4 tsp ground turmeric (optional)
• 1/3 tsp cinnamon (optional)
• 1.5 tsp kosher salt
• 3/4 tsp black pepper

Instructions

1. Mix marinade ingredients in a bowl or Ziploc bag.
2. Add chicken thighs and coat well with the marinade.
3. Cover and refrigerate for at least 30 minutes, ideally 4-8 hours for best flavor.
4. Grill or pan-sear chicken until fully cooked (internal temp 165°F), then slice into strips.
5. Assemble bowls with rice/quinoa as the base, then top with sliced chicken, diced cucumber, cherry tomatoes, and chopped parsley.
6. Add a dollop of hummus and serve with warm pita or naan bread.
7. Optional: drizzle with tzatziki or lemon juice.

Notes

For meal prep, store components separately and assemble when ready to eat. Chicken can be marinated up to 24 hours ahead. This recipe is naturally gluten-free when served with rice/quinoa instead of pita.