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Healthy Chicken Shawarma Bowl

Deliciously Healthy Chicken Shawarma Bowl You’ll Crave

Enjoy the Mediterranean flavors in this Healthy Chicken Shawarma Bowl filled with grilled chicken, fresh veggies, and tahini dressing.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Chicken Breast Can substitute with turkey or shrimp
  • 2 tablespoons Olive Oil Can replace with avocado oil
  • 1 tablespoon Ground Cumin
  • 1 tablespoon Ground Paprika Can substitute with smoked paprika
  • 1 teaspoon Ground Turmeric
  • 1 teaspoon Ground Coriander Fresh coriander for garnish
  • 1 teaspoon Garlic Powder Can substitute with fresh garlic
  • 1 teaspoon Onion Powder Optional if using fresh onions
  • 1/2 teaspoon Ground Cinnamon
  • 1/2 teaspoon Ground Black Pepper Can substitute with white pepper
  • 1/4 teaspoon Ground Cayenne Pepper Adjust to taste or omit
  • 1 teaspoon Salt Kosher salt recommended
For the Bowl
  • 1 cup Cooked Quinoa Can substitute with brown rice or couscous
  • 1 cup Chopped Cucumber Related vegetables like bell peppers
  • 1 cup Chopped Tomatoes Cherry tomatoes can be used
  • 1/2 cup Chopped Red Onion Optional for milder flavor
  • 1/4 cup Fresh Parsley Can substitute with mint
  • 1/4 cup Fresh Cilantro Optional depending on preference
For the Tahini Dressing
  • 1/4 cup Tahini Can substitute with almond or sunflower seed butter
  • 2 tablespoons Lemon Juice Lime juice can substitute
  • 2 tablespoons Water Adjust quantity for desired consistency

Equipment

  • Oven
  • Mixing bowl
  • Baking Sheet
  • Whisk

Method
 

Preparation
  1. Preheat the Oven to 400°F (200°C).
  2. Cut the chicken breast into bite-sized pieces.
  3. In a separate bowl, mix ground cumin, paprika, turmeric, coriander, garlic powder, onion powder, cinnamon, black pepper, cayenne pepper, and salt.
  4. Drizzle chicken with olive oil and sprinkle with spice mix, toss to coat.
  5. Spread chicken on a parchment-lined baking sheet and bake for 20-25 minutes.
  6. While baking, cook the quinoa according to package instructions.
  7. Chop cucumber, tomatoes, and red onion into bite-sized pieces.
  8. Roughly chop fresh parsley and cilantro.
  9. Whisk together tahini, lemon juice, water, and a pinch of cumin.
  10. Let chicken rest for a few minutes after baking.
  11. Assemble the bowls with quinoa, vegetables, and roasted chicken on top, drizzling tahini dressing over.
  12. Serve immediately or store components separately for meal prep.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 75mgSodium: 800mgPotassium: 800mgFiber: 7gSugar: 4gVitamin A: 500IUVitamin C: 15mgCalcium: 100mgIron: 3mg

Notes

Letting the chicken rest after baking helps retain moisture, ensuring juiciness.

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