Chicken Shawarma Bowl: Your New Favorite Weeknight Dinner
A flavorful and convenient Chicken Shawarma Bowl featuring tender spiced chicken, fluffy rice, crisp vegetables, and a zesty drizzle for a vibrant Middle Eastern-inspired dinner, perfect for weeknights or meal prep.
- Prep Time: 15
- Cook Time: 20
- Total Time: 35
- Yield: 4 servings
- Category: Dinner
- Method: Skillet/Sautéing
- Cuisine: Middle Eastern
- Diet: Halal
Ingredients
2 boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon turmeric
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup cooked white or basmati rice
1/2 cup cherry tomatoes, halved
1/4 cup finely chopped red onion
1/4 cup chopped fresh parsley
1/4 cup chopped fresh cilantro
1/2 cup cucumbers, diced
1/4 cup plain Greek yogurt
2 tablespoons lemon juice
1 teaspoon honey
Instructions
In a small bowl, combine cumin, coriander, paprika, garlic powder, turmeric, salt, and pepper to make the spice mix.
Pat the chicken breasts dry and rub the spice mix all over them, pressing it into the meat.
Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 5-6 minutes per side, or until fully cooked and slightly charred.
In the meantime, cook rice according to package instructions.
Once the chicken is cooked, let it rest for a few minutes, then slice into thin strips.
In a small bowl, whisk Greek yogurt, lemon juice, and honey to make the dressing.
Assemble the bowls by placing cooked rice on the bottom, then layer with sliced chicken, tomatoes, red onion, cucumbers, parsley, and cilantro.
Drizzle the yogurt sauce over the top before serving.
Notes
The chicken can be marinated ahead of time for up to 6 hours. For meal prep, store all components separately and assemble when ready to eat. You can also substitute the rice with a grain like quinoa for a different texture.
Find it online: https://cookingwithramsay.com/chicken-shawarma-bowl/