Quick Description
This Chicken Shawarma Bowl is a healthy, flavorful, and satisfying meal packed with tender, spiced chicken, fresh veggies, basmati rice, and a tangy Greek yogurt sauce. It’s a perfect combination of savory, bright, and creamy elements that come together for a delicious and protein-packed dish. Easy to make, this bowl is ideal for meal prep or a delicious weeknight dinner.
Servings & Timing
Servings: 4
Prep Time: 10 minutes
Cook Time: 20–25 minutes
Total Time: 30–35 minutes
Ingredients List
For the Chicken Shawarma:
- 1 lb chicken thighs, boneless and skinless
- 2 tablespoons olive oil
- 2 tablespoons shawarma seasoning (homemade or store-bought)
- Salt and pepper, to taste
For the Rice:
- 1 cup basmati rice
- 1 3/4 cups water
- Pinch of salt
For the Vegetables & Toppings:
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1 lemon, cut into wedges
For the Yogurt Sauce:
- 1/2 cup Greek yogurt
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- Salt and pepper, to taste
Instructions
1. Marinate the Chicken
In a bowl, combine the chicken thighs, olive oil, shawarma seasoning, salt, and pepper. Mix until the chicken is evenly coated. Let it marinate for 10–15 minutes (or up to 2 hours in the fridge for deeper flavor).
2. Cook the Rice
In a medium saucepan, bring 1 3/4 cups water and a pinch of salt to a boil. Add the basmati rice, reduce the heat to low, cover, and simmer for 15 minutes, or until the rice is tender and the water is absorbed. Fluff the rice with a fork.
3. Cook the Chicken
While the rice is cooking, heat a grill pan or skillet over medium-high heat. Cook the marinated chicken thighs for 6–7 minutes per side, or until they are fully cooked and reach an internal temperature of 165°F (75°C). Let the chicken rest for a few minutes, then slice it into strips.
4. Prepare the Yogurt Sauce
In a small bowl, mix together the Greek yogurt, lemon juice, garlic powder, salt, and pepper. Stir until smooth and well combined.
5. Prepare the Vegetables
While the chicken is cooking, prepare the vegetables by halving the cherry tomatoes, dicing the cucumber, and chopping the parsley and mint.
6. Assemble the Bowls
To assemble, divide the rice into 4 bowls. Top each bowl with sliced chicken, cherry tomatoes, cucumber, and fresh herbs. Drizzle with the yogurt sauce and garnish with a wedge of lemon.
7. Serve
Serve the bowls immediately with extra lemon wedges on the side for squeezing.
Additional Notes
- Extra Flavor: Add a drizzle of tahini sauce or a sprinkle of feta cheese for additional richness and flavor.
- Vegetarian Option: Substitute the chicken with grilled tofu or chickpeas for a plant-based version.
- Storage: Store any leftovers in airtight containers for up to 2–3 days in the fridge.
Dietary Info
High Protein
Gluten-Free
Contains Dairy (Greek yogurt sauce)
Protein per serving (approx.): 30–35g, depending on chicken portion.
Flavor Tips & Variations
- Spicy Shawarma: Add a pinch of cayenne pepper or chili flakes to the chicken marinade for extra heat.
- Herb Sauce: Replace the yogurt sauce with a cilantro-based sauce for a different flavor profile.
- Rice Variations: Swap the basmati rice for quinoa or cauliflower rice for a lower-carb option.
Ingredient Substitutions
- Chicken Thighs → Chicken Breasts or Tofu
- Olive Oil → Avocado Oil
- Greek Yogurt → Dairy-Free Yogurt (for a dairy-free version)
- Shawarma Seasoning → Homemade Shawarma Spice Mix (see recipe below)
Recipe Variations & Serving Suggestions
- Wraps: Use pita or flatbread to turn this into a delicious wrap or sandwich.
- Salad: Skip the rice and serve the chicken and veggies on a bed of mixed greens with the yogurt sauce for a lighter salad version.
- Meal Prep: Store all components separately in meal prep containers for easy grab-and-go meals throughout the week.
Storage & Make-Ahead
- Store leftover chicken, rice, and yogurt sauce in separate airtight containers for up to 3 days.
- Reheat the chicken and rice gently on the stove or in the microwave.
- Do not store the yogurt sauce with the hot ingredients, as it may separate.
FAQ
Can I use chicken breasts instead of thighs?
Yes! Chicken breasts are a great substitute. They might be a little leaner, so be sure to watch them closely to avoid overcooking.
Can I make this dish ahead of time?
Yes! You can cook the chicken, rice, and veggies ahead of time. Simply reheat when ready to serve and top with fresh yogurt sauce.
Can I freeze this meal?
Yes, you can freeze the chicken and rice. Store them in separate freezer-safe containers for up to 3 months. Defrost overnight in the fridge before reheating.
