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Flavor-Packed Chicken Shawarma Bowls

Chicken Shawarma Bowls

Meet your new favorite bowl recipe! These chicken shawarma bowls are easy to make, packed with protein, flavor and perfect for meal prep. With homemade turmeric rice, roasted chicken thighs, veggies and a homemade lemon yogurt sauce.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dinner
Cuisine Mediterranean
Servings 4
Calories 697 kcal

Ingredients
  

  • 1 1/2 pounds boneless, skinless chicken thighs
  • 1/3 cup olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon honey
  • 1 tablespoon minced garlic
  • 1 1/2 teaspoon paprika
  • 1 1/4 teaspoon cumin
  • 1 teaspoon oregano
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon red pepper flakes
  • 1 cup jasmine rice
  • 2 cups bone broth or chicken broth
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1 tablespoon butter
  • 1 cup grape tomatoes (halved)
  • 2 cups chopped romaine lettuce
  • 1/2 red onion (sliced)
  • 1/2 cup red pepper hummus
  • 1/2 cup feta cheese
  • 1/3 cup fresh parsley (minced)
  • 1/2 cup plain greek yogurt
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 2 teaspoons minced garlic
  • 1/2 teaspoon salt

Instructions
 

  • First, mix together all ingredients for the chicken marinade. Add the chicken thighs to a shallow bowl or dish and pour the marinade on top. Cover completely and set in the fridge to marinate for at least one hour or up to 24 hours.
  • After the chicken marinates, preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with foil and then place a wire rack on top. Add the chicken to the wire rack and cook for 30-40 minutes or until the internal temperature reaches 165 Fahrenheit. Exact timing will depend on the size of the chicken thighs. Let the chicken rest for about 5 minutes before slicing.
  • Meanwhile, combine the ingredients for the rice -aside from the butter- to a pot and bring to a low boil. Once it boils, reduce the heat to low, cover and cook for about 15 minutes or until the liquid is absorbed. Toss in the butter, let melt, then fluff with a fork.
  • Whisk together all ingredients for the yogurt sauce. Taste and adjust seasonings as desired. If you prefer it thicker, add in an extra scoop of yogurt, if you prefer it on the thinner side, add more lemon juice or a bit of water.
  • Once the chicken and rice are done, assemble the bowls with a base of the rice, then layer on the lettuce, cucumber, tomatoes, red onion, chicken, hummus, feta, parsley and then drizzle with the yogurt sauce. Enjoy!

Notes

You can use chicken breasts if you prefer; the cook time will be a bit shorter! Marinate the chicken for longer if possible for enhanced flavor. Let the cooked chicken rest for a few minutes before slicing to retain moisture. Bring rice to a low boil before reducing the heat for best results.