These Healthy Chicken Shawarma Bowls are full of flavor and goodness! Tender chicken, fresh veggies, and tasty spices come together in a vibrant bowl that’s sure to please.
Honestly, I love how easy it is to mix everything together. Plus, you can swap in your favorite toppings—it’s like a build-your-own feast! 🥗
Key Ingredients & Substitutions
Chicken Breasts: For the best flavor, use skinless, boneless chicken breasts. If you prefer, you can substitute with thighs for juicier meat. Tofu or chickpeas are great vegetarian options!
Spices: Cumin and paprika are key to that warm flavor. If you’re out, try curry powder or a bit of chili powder for a kick. Feel free to adjust spices based on your taste—you might love adding some cayenne for heat!
Grains: Bulgur or couscous makes for a perfect base, but quinoa or brown rice works well too. If gluten-free, simply swap with quinoa or a grain blend that suits you.
Yogurt Sauce: I recommend Greek yogurt for its thickness and tanginess. If you’re dairy-free, coconut yogurt or a tahini sauce can replace it while still being creamy.
How Do I Ensure My Chicken is Tender and Flavorful?
Marinating the chicken is crucial. The spices penetrate and create great flavor, while the oil keeps it moist. Here’s how to get it right:
- Mix the marinade well and give it at least 15 minutes to soak in. Longer is better—up to an hour works great.
- Cook over medium-high heat for a nice sear, which locks in moisture. Make sure each side gets about 4-5 minutes or until fully cooked.
- Let the chicken rest for a few minutes after cooking. This keeps the juices from spilling out when you slice it.
Following these tips will help ensure your chicken is flavorful and tender every time!
Healthy Chicken Shawarma Bowls
Ingredients You’ll Need:
For the Chicken:
- 2 large chicken breasts, thinly sliced
- 1 tablespoon olive oil
- 2 teaspoons ground cumin
- 2 teaspoons ground paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper, to taste
For the Bowl:
- 1 cup cooked bulgur or couscous
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, sliced
- 1/2 cup thinly sliced red onion
- 1 cup cooked cauliflower florets, roasted
- 1 cup chopped lettuce or mixed greens
- Fresh dill sprigs, for garnish
- Lemon wedges, for serving
For the Yogurt Sauce:
- 1 cup plain Greek yogurt
- 1 tablespoon fresh lemon juice
- 1 garlic clove, minced
- 1 tablespoon chopped fresh dill (or 1 teaspoon dried dill)
- Salt and pepper, to taste
How Much Time Will You Need?
In total, you’ll need about 30 minutes to prepare and cook this dish. This includes around 15 minutes for marinating the chicken and then cooking and assembling everything into your vibrant bowls!
Step-by-Step Instructions:
1. Marinate the Chicken:
In a bowl, combine the olive oil, cumin, paprika, turmeric, coriander, cinnamon, garlic powder, onion powder, salt, and black pepper. Add the thinly sliced chicken breasts and toss to coat evenly. Allow the chicken to marinate for at least 15 minutes—if you have time, let it marinate up to an hour for even more flavor!
2. Make the Yogurt Sauce:
While the chicken is marinating, prepare the yogurt sauce by mixing the Greek yogurt, lemon juice, minced garlic, chopped dill, salt, and pepper in a small bowl. Stir well to combine, then set aside.
3. Cook the Chicken:
Heat a grill pan or skillet over medium-high heat. Cook the marinated chicken slices until they are fully cooked and slightly charred, about 4-5 minutes per side. Once cooked, remove the chicken from the heat and set it aside.
4. Prepare the Bowl Base:
Place your cooked bulgur or couscous as a base in shallow bowls. This will be the hearty bottom layer of your Shawarma bowl!
5. Assemble the Bowl:
Arrange the grilled chicken on top of the bulgur, then add the halved cherry tomatoes, sliced cucumbers, roasted cauliflower florets, thinly sliced red onion, and chopped lettuce around the chicken. Make it colorful and appealing!
6. Drizzle with Yogurt Sauce:
Generously drizzle the yogurt sauce over the chicken and vegetables. This adds a creamy touch that complements all the flavors beautifully.
7. Garnish and Serve:
Top with fresh dill sprigs for a pop of color and flavor. Serve with lemon wedges on the side for that delightful citrusy zing when you’re ready to eat.
Enjoy your vibrant and healthy Chicken Shawarma Bowls! They’re sure to be a hit!
Can I Use Different Proteins in This Recipe?
Absolutely! You can substitute the chicken with thinly sliced turkey, beef, or even shrimp. For a vegetarian option, marinated tofu or chickpeas work well and still pack a flavorful punch!
How Can I Store Leftovers?
Leftover Chicken Shawarma Bowls can be stored in airtight containers in the refrigerator for up to 3 days. To keep everything fresh, it’s best to store the components separately (like the yogurt sauce and veggies) until you’re ready to eat.
Can I Make the Yogurt Sauce Ahead of Time?
Yes, you can! The yogurt sauce can be made up to 2 days in advance. Just keep it stored in the fridge in an airtight container to maintain its freshness!
How Do I Make This Recipe Gluten-Free?
Select gluten-free grains like quinoa or brown rice instead of bulgur or couscous. Always double-check that the yogurt you’re using is also gluten-free, as some brands may add gluten-containing ingredients.