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Chicken Shawarma Bowl
5 from 16 votes

Chicken Shawarma Bowl

This Chicken Shawarma Bowl combines seasoned, pan-cooked chicken breast pieces with fluffy quinoa and a fresh vegetable salad including onion, bell pepper, cucumber, tomatoes, and parsley. The chicken is spiced with ras el hanout or shawarma seasoning for aromatic Middle Eastern flavors. The quinoa cooks to a tender, fluffy texture while the vegetable salad adds crispness and brightness.

Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 4
Calories: 449 kcal
Course: Main Course
Cuisine: Mediterranean

Ingredients

For chicken:
  • 3-4 chicken breast cut into small bite-sized cubes, boneless, skinless
  • 1 tsp. ras el hanout or shawarma seasoning ** see notes
  • 1 tsp. smoked paprika
  • 1/2 tsp. kosher salt
  • ¼ tsp black pepper ground
  • 2 tbsp. extra virgin olive oil divided
  • 1 small white onion sliced
For the bowls:
  • 1 cup quinoa dry
  • 1.5 cups water
  • 1 small red onion
  • 1 small yellow bell pepper
  • 3 garden cucumber about 1 cup chopped
  • 1 cup grape tomato different colors if desired, or cherry tomato
  • 1 lemon juiced
  • 2 tbsp. olive oil
  • 1-2 tbsp. Curly parsley fresh, chopped

Instructions

    Cup of Yum
  1. Season the chicken pieces with Ras El Hanout (or shawarma seasoning), paprika, salt, and pepper. (if using shawarma seasoning do not add the paprika)
  2. Heat a non-stick pan over medium-high heat. Add oil and sliced white onion; sauté until translucent.
  3. Add chicken and cook until golden brown and cooked through. About 6-8 minutes. Set aside on a plate. (This step can be made ahead)
  4. Prepare quinoa, using a fine-mesh strainer, rinse the quinoa under cold running water.
  5. Rub and swish the quinoa with your hands while rinsing to remove the natural coating. At first, the water will be whiteish, but as you let it run, it will get clear. Drain the quinoa and place it into a pot.
  6. Add 1.5 cups of water, about 2/3 tsp of kosher salt, and set the heat to high. Boil until liquid is cooked off and 'tails' are visible about 12-15 minutes.
  7. While the quinoa is cooking prepare the salad, chop the onion, bell pepper, cucumber, tomatoes, and parsley. Combine chopped onion, bell pepper, cucumber, and cherry tomatoes to a bowl.
  8. Add lemon juice, olive oil, a pinch of salt and ground pepper; toss well to combine. Garnish with chopped parsley and set aside.
  9. When the quinoa is done, fluff with a fork and allow it to cool.
  10. For assembling, add quinoa to the serving bowls.
  11. Top each serving with chicken shawarma. Add the salad next to it and serve.
  12. OPTIONAL: drizzle a bit of lemon juice over the chicken shawarma

Notes

  • Store leftovers in an airtight container in the refrigerator for 3 to 4 days; reheat in the microwave before serving.
  • You can freeze cooked Chicken Shawarma portions for up to 2 months; thaw fully before reheating.
  • Ras el hanout is a Middle Eastern spice mix and can be substituted with homemade shawarma seasoning made from cumin, coriander, paprika, garlic powder, turmeric, cinnamon, salt, and black pepper.
  • Chicken breast can be replaced with boneless chicken thighs, beef, or lamb as preferred.
  • Quinoa can be swapped for cauliflower rice or brown rice for different textures or dietary needs.

Nutrition Information

Calories 449kcal (22%) Carbohydrates 41g (14%) Protein 27g (54%) Fat 20g (31%) Saturated Fat 3g (15%) Cholesterol 54mg (18%) Sodium 358mg (15%) Potassium 1117mg (24%) Fiber 6g (24%) Sugar 6g (12%) Vitamin A 1347IU (27%) Vitamin C 80mg (89%) Calcium 84mg (8%) Iron 4mg (22%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 449

% Daily Value*

Calories 449kcal 22%
Carbohydrates 41g 14%
Protein 27g 54%
Fat 20g 31%
Saturated Fat 3g 15%
Cholesterol 54mg 18%
Sodium 358mg 15%
Potassium 1117mg 24%
Fiber 6g 24%
Sugar 6g 12%
Vitamin A 1347IU 27%
Vitamin C 80mg 89%
Calcium 84mg 8%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.