Healthy Chicken Shawarma Bowl
A vibrant, high-protein bowl layered with spiced chicken, crunchy vegetables, fluffy quinoa, and a creamy tahini drizzle.
Equipment
- Oven
- Baking sheet
- Mixing bowls
- Knife and cutting board
Ingredients
- **Chicken Marinade:**
- - 1 lb chicken breast cubed
- - 2 tbsp olive oil
- - 1 tsp cumin
- - 1 tsp paprika
- - 1 tsp turmeric
- - 1 tsp coriander
- - 1 tsp garlic powder
- - 1 tsp onion powder
- - ½ tsp cinnamon
- - ½ tsp black pepper
- - ¼ tsp cayenne optional
- - ½ tsp salt
- **Bowl Additions:**
- - 1 cup cooked quinoa
- - 1 cup chopped cucumber
- - 1 cup chopped tomatoes
- - ½ cup chopped red onion
- - ¼ cup parsley
- - ¼ cup cilantro
- **Tahini Dressing:**
- - 2 tbsp tahini
- - 1 tbsp lemon juice
- - ¼ cup water
- - 1 tbsp olive oil
- - ½ tsp garlic powder
- - ½ tsp cumin
- - Salt to taste
Instructions
- Preheat oven to 400°F.
- Mix spices and oil; toss chicken to coat.
- Bake 20–25 mins until golden and cooked through.
- Cook quinoa; chop veggies and herbs.
- Whisk dressing ingredients until smooth.
- Assemble bowl with quinoa, veggies, chicken, and drizzle dressing.
Notes
- Customize with olives, feta, or pita chips
- Dressing thickens in fridge—thin with more water or lemon juice
- Vegan swap: use roasted chickpeas or tofu
- Dressing thickens in fridge—thin with more water or lemon juice
- Vegan swap: use roasted chickpeas or tofu