Savory Chicken Shawarma Bowls for Simple Meal Prep
Delight in these Chicken Shawarma Bowls, a vibrant meal filled with spices, fresh veggies, and tender chicken, perfect for busy weeknights.
Equipment
- Large mixing bowl
- grill or pan
- pot for rice
Ingredients
For the Chicken Marinade
- ¼ cup extra-virgin olive oil or avocado oil
- 2 teaspoons smoked paprika or regular paprika
- 2 teaspoons ground coriander or cumin
- 1 teaspoon kosher salt or table salt
- 1 teaspoon ground cumin or curry powder
- ½ teaspoon ground turmeric omit if unavailable
- ¼ teaspoon cayenne pepper reduce for milder option
- ¼ teaspoon ground cinnamon or nutmeg
- ½ teaspoon freshly ground black pepper
- 1 pound boneless, skinless chicken thighs breast can be used but may dry out
For the Rice Base
- 1 cup long-grain white rice or quinoa, cauliflower rice for low-carb
For the Fresh Veggies and Toppings
- 2 small cucumbers or bell peppers
- 1 cup bell peppers or zucchini
- 1 medium red onion or yellow onion
- 1 cup cherry tomatoes any fresh tomato can be used
- ½ cup feta omit for dairy-free
- ½ teaspoon crushed red pepper flakes optional
- 2 tablespoons juice of lemons or lime juice
- ½ cup plain Greek yogurt or non-dairy yogurt for vegan
- 2 tablespoons chopped fresh dill or parsley
Instructions
Cooking Instructions
- In a large mixing bowl, combine the extra-virgin olive oil, smoked paprika, ground coriander, kosher salt, ground cumin, ground turmeric, cayenne pepper, ground cinnamon, and freshly ground black pepper. Toss the boneless, skinless chicken thighs in the marinade, ensuring they are well-coated. Cover and let the chicken marinate for at least 30 minutes, or up to 3 hours for deeper flavor penetration.
- While the chicken marinates, prepare the long-grain white rice. Cook it according to the package instructions until fluffy, about 15-20 minutes. Once cooked, set aside.
- Take this time to slice the small cucumbers, bell peppers, and red onions into bite-sized pieces. Halve the cherry tomatoes for a refreshing topping. Set them aside to add color and crunch to your bowls.
- Heat a grill or pan over medium-high heat. Grill or pan-cook the marinated chicken thighs for about 15-20 minutes until fully cooked and the internal temperature reaches 165°F, turning halfway for an even cook. Let rest for a few minutes before slicing.
- In each bowl, start with a layer of the cooked rice. Top it generously with the sliced chicken, followed by the chopped veggies and crumbled feta cheese. Drizzle with plain Greek yogurt and garnish with a sprinkle of fresh dill. Serve with warm pita bread and a side of hummus for an extra treat.
Notes
Optional: Add a sprinkle of crushed red pepper flakes for a spicy kick! Allow chicken to marinate for deeper flavors. Store individual components in separate airtight containers for up to 3 days. Freeze marinated chicken thighs separately for up to 3 months.