High Protein Chicken Shawarma Bowl
- Cook Time: 35 minutes
- Total Time: 35 minutes
- Diet: High Protein, Gluten-Free
Ingredients
Scale
- 1.5 lbs chicken breast, cut into bite-sized pieces
- 1/4 cup Greek yogurt (plain, non-fat)
- 2 tablespoons lemon juice
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon turmeric
- 1/4 teaspoon cinnamon
- Salt and black pepper to taste
- 2 cups cooked quinoa or brown rice
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 2 tablespoons fresh parsley, chopped
- Optional: Hummus or tahini dressing for drizzling
Instructions
- In a large bowl, whisk together the Greek yogurt, lemon juice, minced garlic, olive oil, cumin, coriander, paprika, turmeric, cinnamon, salt, and pepper. Add the chicken pieces to the bowl and toss until every piece is thoroughly coated. For the best flavor, let it sit for at least 15 minutes, or up to 4 hours in the refrigerator.
- Heat a large non-stick skillet over medium-high heat. Add the marinated chicken to the pan in a single layer. Cook for about 6 to 8 minutes, stirring occasionally, until the chicken is golden brown on the outside and cooked through to an internal temperature of 165°F (74°C).
- While the chicken is cooking, prepare your base of quinoa or brown rice if you haven’t already. Chop the cucumber, tomatoes, and red onion. Freshness is key here, so ensure the vegetables are crisp and well-washed.
- Divide the cooked grains into four bowls. Top each bowl with a generous portion of the cooked shawarma chicken. Arrange the cucumbers, tomatoes, and red onions neatly around the chicken.
- Garnish each bowl with fresh parsley. If desired, add a dollop of hummus or a drizzle of tahini dressing over the top. Serve immediately while the chicken is still warm.