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Chicken Shawarma Bowls
Chicken shawarma bowls loaded with rice, grilled chicken, salad, and a delicious shawarma sauce. These delicious bowls are nutrient dense and make a delicious 30 minute weeknight dinner.
Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 4 bowls
Calories: 457 kcal
Course:
Dinner
Cuisine:
Middle Eastern
Ingredients
For the rice
- 1 cup basmati rice
- 1 3/4 cup water
- pinch of salt
Chicken Shawarma
- 1.5 pounds chicken breasts or thighs boneless, skinless
- 4 Tablespoons Greek yogurt
- 2 Tablespoons lemon or lime juice
- 2 Tablespoons olive oil
- 4 cloves garlic minced
- 1 teaspoon EACH ground cumin ground coriander, smoked paprika, turmeric, salt
- ½ teaspoon EACH allspice or 7 spice ground cinnamon, garlic powder, black pepper
For the salad
- 3-4 Persian cucumbers chopped
- 2 roma tomatoes chopped
- 1/4 red onion chopped
- 1/4 cup olives of choice
- 2 tablespoons minced parsley
- 1 teaspoon EACH lemon juice vinegar, olive oil
- salt and pepper to taste
- For serving: Hummus, shawarma white sauce, feta cheese, pickled red onion, or favorite pickles
Instructions
- To cook the rice: Begin by making the rice. Wash the rice until it runs clear. Fill a medium saucepan with 1 3/4 cups water, add a pinch of salt, and bring to a boil. Add the rice, stir, and wait until the water comes back to a full boil then reduce the heat to low and simmer the rice covered for 15 minutes. After 15 minutes turn off the heat and allow keep rice covered for 5 more minutes. After 5 minutes fluff rice with fork and keep warm until ready to serve.
- To cook the chicken: While the rice is cooking, prepare and cook the chicken. Slice chicken breasts in half horizontally or pound to make them thinner. To a large bowl, add the chicken breasts, yogurt, lemon juice, oil, garlic, and spices; Mix until well combined. Heat a large heavy-duty pan over high heat. Add the chicken mixture to the pan and cook 4-5 minutes per side or until the chicken is cooked through. Rest for 5 minutes then cut into small bite-size pieces or slices.
- To assemble: Combine all the ingredients for the salad in a medium bowl. Assemble the shawarma bowls by placing about 1/2 cup cooked rice in the bottom of a serving bowl. Top with sliced shawarma chicken, salad, hummus, feta, pickled onion, and a drizzle of the shawarma white sauce.
Cup of Yum
Nutrition Information
Serving
1bowl
Calories
457kcal
(23%)
Carbohydrates
43g
(14%)
Protein
42g
(84%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
0.02g
Cholesterol
110mg
(37%)
Sodium
219mg
(9%)
Potassium
883mg
(25%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
435IU
(9%)
Vitamin C
12mg
(13%)
Calcium
64mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4bowls
Amount Per Serving
Calories 457
% Daily Value*
| Serving | 1bowl | |
| Calories | 457kcal | 23% |
| Carbohydrates | 43g | 14% |
| Protein | 42g | 84% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 110mg | 37% |
| Sodium | 219mg | 9% |
| Potassium | 883mg | 19% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 435IU | 9% |
| Vitamin C | 12mg | 13% |
| Calcium | 64mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.