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Chicken Shawarma Bowls
Calories
561
Calories: High
Protein
61g
Protein: High
Fat
14g
Fat: Low
Carbs
44g
Carbs: Low
Per serving
Whole batch
Ingredients
−
4
servings
+
Chicken breast, sliced
2 lb
Cooked brown rice
3 cups
Olive oil
2 tbsp
Plain Greek yogurt (for sauce)
¾ cup
Red or yellow onion
1 each
Baby spinach or chopped romaine
4 cups
Lemon
1 each
Shawarma spice (cumin, coriander, paprika, turmeric)
Garlic
1
Whisk the marinade — olive oil, half the lemon juice, grated garlic, and the shawarma spice.
2
Add the chicken, turn to coat, and marinate at least 20 min (or overnight for deeper flavor).
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00:20:00
+
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:
:
3
Meanwhile, thinly slice the onion and toss with a splash of vinegar and a pinch of salt to quick-pickle.
4
Stir the yogurt sauce — yogurt, the remaining lemon, a little grated garlic, and salt. Chill until serving.
5
Warm the rice and fluff it, then divide across 4 bowls.
6
Heat oven to 425°F (or a skillet screaming hot) and pat the chicken so it roasts rather than steams.
425°F
7
Roast the chicken ~18–20 min, until browned at the edges and 165°F inside.
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00:19:00
+
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:
:
8
Rest a few minutes, then slice against the grain into strips.
9
Build each bowl: rice, a handful of greens, and the sliced chicken.
10
Top with the pickled onion and a generous drizzle of the yogurt sauce.
11
Portion into containers; keep the sauce separate if prepping ahead so nothing goes soggy.
Next step ▸
Lunch / Dinner
Mediterranean
Oven
25 min prep / 40 min total