These Healthy Chicken Shawarma Bowls are packed with flavor and goodness! Juicy grilled chicken, fresh veggies, and a tasty sauce come together for a fun and yummy meal.
Let’s be honest, who doesn’t love a meal that feels like a party in a bowl? I enjoy customizing my bowls with all my favorite toppings. It’s like a “build your own” fiesta! 🎉
Key Ingredients & Substitutions
Chicken Breasts: Boneless and skinless are perfect for this dish as they stay juicy. If you’re looking for a plant-based option, try marinated tofu or chickpeas as substitutes!
Spices: The spice blend is essential for bringing flavor. If you’re missing an ingredient, you can try curry powder instead of the combination of spices, or even use a pre-made shawarma spice mix, which can be found in stores.
Brown Rice: This is my favorite base, but quinoa, couscous, or even whole wheat pita can work great too. Mix it up based on what you have!
Yogurt Sauce: For a lighter option, you can use Greek yogurt or a vegan yogurt if you’re dairy-free. Adding herbs like mint or parsley can also give it a fresh twist!
How Do You Achieve the Perfectly Grilled Chicken?
The key to juicy, flavorful chicken is in the marinade and cooking technique. Here’s how to get it right:
- Marination: Marinate for at least 30 minutes, but overnight is best to let those flavors soak in.
- Heat Levels: Use medium-high heat – this helps get a nice char while keeping the inside tender.
- Let it Rest: After cooking, allow the chicken to sit for a few minutes before slicing. This helps retain the juices, making every bite delicious!
Healthy Chicken Shawarma Bowls
Ingredients You’ll Need:
For the Chicken:
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground paprika
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
For the Bowl:
- 1 cup cooked brown rice or your favorite grain
- 1/2 cup cherry tomatoes, halved
- 1/2 cucumber, sliced
- 1/4 cup pickled red onions (or regular thinly sliced red onions)
- 1/2 cup roasted cauliflower florets (optional)
- Fresh dill, chopped (for garnish)
For the Yogurt Sauce:
- 1/2 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh dill
- 1 small garlic clove, minced
- Salt and pepper to taste
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and 20 minutes for cooking. If you marinate the chicken for longer, it will deepen the flavor. In total, you’ll likely spend around 30-40 minutes to create these delicious bowls.
Step-by-Step Instructions:
1. Prepare the Chicken Marinade:
In a small bowl, mix together the olive oil, cumin, coriander, paprika, turmeric, cinnamon, garlic powder, salt, and pepper. Coat the chicken breasts with this spice mixture, making sure they are fully covered. Let them marinate for at least 30 minutes, or up to 2 hours in the refrigerator for extra flavor.
2. Cook the Chicken:
Preheat a grill or grill pan over medium-high heat. Once hot, add the marinated chicken breasts. Cook for about 5–7 minutes on each side, or until they are cooked through and have a nice char on the outside. Use a meat thermometer if you have one – the internal temperature should reach 165°F (75°C). After cooking, remove the chicken and let it rest for a few minutes, then slice it into strips.
3. Roast the Cauliflower (if using):
If you’d like to add roasted cauliflower, preheat your oven to 400°F (200°C). Toss the cauliflower florets with a drizzle of olive oil and a pinch of turmeric or shawarma spices. Spread them on a baking sheet in a single layer and roast for 20–25 minutes until they are tender and slightly browned.
4. Prepare the Yogurt Sauce:
In a small bowl, combine the Greek yogurt, lemon juice, minced garlic, dill, salt, and pepper. Whisk everything together until smooth, tasting to adjust seasoning as needed.
5. Assemble the Bowls:
Start with a generous scoop of the cooked brown rice as your base. Arrange the sliced chicken, cherry tomatoes, cucumber, pickled onions, and roasted cauliflower (if you made it) around the rice in the bowl.
6. Drizzle and Garnish:
Pour the yogurt sauce over everything, and sprinkle some fresh dill on top for that extra flavor. You can also add a squeeze of lemon juice if you like.
7. Serve
Enjoy your Chicken Shawarma Bowls immediately! Don’t forget to keep some lemon wedges on the side for a refreshing touch.
Dig in and savor the combination of flavors – it’s healthy and delicious!
Can I Use Chicken Thighs Instead of Breasts?
Absolutely! Chicken thighs are a great alternative and tend to be juicier. Just adjust the cooking time slightly, cooking them for about 6–8 minutes per side until they reach the correct internal temperature of 165°F (75°C).
How to Make the Yogurt Sauce Dairy-Free?
To make a dairy-free yogurt sauce, substitute the plain Greek yogurt with a plant-based yogurt alternative, such as coconut or almond yogurt. Just make sure to check that it’s unsweetened for the best flavor!
Can I Prepare This Dish Ahead of Time?
Yes! You can marinate the chicken a day in advance and store it in the fridge. Also, the yogurt sauce can be made ahead of time and kept covered in the fridge for up to 3 days. Assemble the bowls just before serving for the freshest taste.
What Are the Best Ways to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, do so gently in the microwave or on the stove to avoid drying out the chicken. Enjoy it as a cold salad or as a wrap in pita bread for a tasty lunch!