These Healthy Chicken Shawarma Bowls are packed with spices and fresh veggies! You’ll love the tender chicken, crunchy cucumbers, and tangy yogurt sauce all in one bowl.
I think the best part is how colorful and fun they are! I usually sprinkle on some extra herbs for a pop of flavor. Plus, it’s quick to whip up for lunch or dinner!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are the primary protein in this dish. If you prefer, chicken thighs can be used for a juicier option. Tofu cubes or chickpeas work well for a vegetarian twist.
Spices: The spices are crucial for flavor! If you don’t have smoked paprika, regular paprika is fine. For a spicier kick, add a pinch of cayenne pepper to the mix.
Olive Oil: This adds healthy fat and flavor. You can substitute it with avocado oil or any neutral oil if you’re looking for alternatives.
Greek Yogurt: Greek yogurt gives a creamy texture to the sauce. If you’re dairy-free, opt for a plant-based yogurt, such as coconut yogurt or almond yogurt, to keep the same consistency.
How Do I Make Sure My Chicken is Tender and Flavorful?
Marinating the chicken is key to infusing flavor and ensuring it stays juicy. Here’s how to do it properly:
- Combine your marinade ingredients well, and make sure to coat the chicken thoroughly. This allows the flavors to absorb.
- Let it marinate for at least 30 minutes, but longer is better! If you can, aim for 2 hours or overnight in the fridge.
- Cook the chicken at medium-high heat to achieve a nice sear. Don’t overcrowd the pan to ensure even cooking.
These tips will help you achieve delicious, tender chicken in your shawarma bowls! Enjoy your flavorful meal!
Healthy Chicken Shawarma Bowls
Ingredients You’ll Need:
For the Chicken:
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon turmeric
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground black pepper
- 1 teaspoon kosher salt
- 2 cloves garlic, minced
- Juice of 1 lemon (plus extra lemon wedges for serving)
For the Bowl:
- 1 cup cooked cauliflower rice or brown rice
- 1 cup chopped romaine lettuce
- 1/2 cup cherry tomatoes, halved
- 1/2 cup cucumber slices
- 1/4 cup thinly sliced red onion
- Fresh dill for garnish
For the Yogurt Sauce:
- 1/2 cup Greek yogurt
- 1 tablespoon fresh dill, finely chopped
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- Salt and pepper, to taste
How Much Time Will You Need?
This delicious meal takes around 30 minutes of active prep time, plus a recommended marinating time of at least 30 minutes (up to 2 hours for more flavor). So, overall, it could take about 1 to 2.5 hours, depending on how long you can let the chicken marinate!
Step-by-Step Instructions:
1. Prepare the Marinade:
In a medium bowl, mix together the olive oil, cumin, coriander, smoked paprika, turmeric, ground cinnamon, black pepper, kosher salt, minced garlic, and lemon juice. This will be your marinade for the chicken, adding lots of flavor!
2. Marinate the Chicken:
Slice the chicken breasts into thin strips and then toss them in the marinade, ensuring all pieces are coated well. Cover the bowl and allow it to marinate in the refrigerator for at least 30 minutes—if you have time, marinate for up to 2 hours to enhance the flavor even more!
3. Make the Yogurt Sauce:
While the chicken is marinating, prepare your yogurt sauce. In a small bowl, mix together the Greek yogurt, chopped dill, lemon juice, minced garlic, and a pinch of salt and pepper. Stir well and set it aside in the fridge until you’re ready to serve.
4. Cook the Chicken:
Heat a large skillet over medium-high heat. Remove the chicken from the marinade and cook the strips in the skillet for about 5-7 minutes per side, or until the chicken is cooked through and has a lovely golden-brown color.
5. Assemble Your Bowls:
To put your bowls together, start by placing the cooked cauliflower rice or brown rice at the bottom of each bowl. Next, layer on the chopped romaine lettuce, cherry tomato halves, cucumber slices, and red onion. Make sure to keep everything looking colorful and appetizing!
6. Add the Chicken:
Once cooked, add the chicken strips on top of the veggies in each bowl.
7. Drizzle with Yogurt Sauce:
Generously drizzle the yogurt-dill sauce over the chicken and veggies for added flavor and creaminess.
8. Garnish and Serve:
Finish with a sprinkle of fresh dill and serve the bowls with lemon wedges on the side for a refreshing touch. Dig in and enjoy this healthy, flavorful meal!
This healthy chicken shawarma bowl is fragrant with Middle Eastern spices, tender chicken, fresh vegetables, and a creamy dill yogurt sauce—perfect for a nutritious and flavorful meal!
Can I Use Chicken Thighs Instead of Breasts?
Absolutely! Chicken thighs will give you a juicier and richer flavor. Just ensure they are boneless and skinless for best results, and adjust cooking time slightly if needed, as thighs may take a bit longer to cook through.
What Can I Use if I Don’t Have Greek Yogurt?
If you don’t have Greek yogurt, you can substitute it with regular yogurt or a dairy-free alternative like coconut yogurt. Just be mindful that the texture and tanginess may vary slightly.
How Should I Store Leftovers?
Store any leftover chicken and veggies in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in the microwave, but be careful not to overcook the chicken to keep it tender.
Can I Add More Vegetables?
Definitely! Feel free to add any of your favorite vegetables like roasted bell peppers, shredded carrots, or even pickled radishes for extra flavor and crunch. Just ensure they complement the spices in the dish.