High Protein Chicken Shawarma Bowl
- Cook Time: 35 minutes
- Total Time: 35 minutes
- Diet: Gluten-free friendly
Ingredients
Scale
- 1.5 lbs boneless skinless chicken breast, cut into bite-sized pieces
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 3 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon turmeric
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups cooked quinoa or brown rice
- 1 cup diced cucumber
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/2 cup plain non-fat Greek yogurt
- 1 tablespoon tahini
- 1 tablespoon fresh parsley, chopped
Instructions
- Step 1: Marinate the Chicken: In a large mixing bowl, combine the olive oil, lemon juice, minced garlic, cumin, coriander, turmeric, cinnamon, smoked paprika, salt, and pepper. Whisk until well combined. Add the chicken pieces to the bowl and toss thoroughly to ensure every piece is coated. For best results, let the chicken marinate for at least 15 minutes at room temperature, or up to 2 hours in the refrigerator.
- Step 2: Cook the Chicken: Heat a large non-stick skillet over medium-high heat. Once hot, add the chicken pieces in a single layer. Cook for 6 to 8 minutes, turning occasionally, until the chicken is browned on the outside and reaches an internal temperature of 165°F (74°C). If the pan is small, cook in batches to avoid crowding, which ensures a good sear.
- Step 3: Prepare the Protein Yogurt Sauce: While the chicken is cooking, prepare the sauce. In a small bowl, whisk together the plain Greek yogurt, tahini, and a teaspoon of lemon juice. If the sauce is too thick, add a small splash of water until it reaches a drizzling consistency. Season with a pinch of salt if desired.
- Step 4: Assemble the Bowls: In four separate serving bowls, place a half-cup of cooked quinoa or brown rice as the base. Top each bowl with an equal portion of the cooked chicken shawarma. Arrange the diced cucumber, halved cherry tomatoes, and sliced red onions neatly alongside the chicken.
- Step 5: Garnish and Serve: Drizzle the prepared yogurt sauce generously over each bowl. Finish with a sprinkle of fresh chopped parsley. Serve immediately while the chicken is warm, or pack into containers for a delicious lunch later.