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Chicken Shawarma Bowl: A Flavorful and Healthy Meal in 35 Minutes

Chicken Shawarma Bowl
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This Chicken Shawarma Bowl is a healthy, flavorful, and easy-to-make meal that combines tender spiced chicken, fresh vegetables, and fluffy quinoa. Perfect for a quick lunch or dinner, it’s packed with protein, fiber, and essential nutrients. Customize it with your favorite veggies or swap quinoa for cauliflower rice for a low-carb option. Plus, it’s meal-prep friendly!

Ingredients

Scale

For the Chicken:

  • 3–4 boneless, skinless chicken breasts, cut into bite-sized cubes
  • 1 tsp Ras El Hanout seasoning (or shawarma seasoning)
  • 1 tsp smoked paprika
  • ½ tsp kosher salt
  • ¼ tsp ground black pepper
  • 2 tbsp extra virgin olive oil, divided
  • 1 small white onion, sliced

For the Bowls:

  • 1 cup dry quinoa
  • 1.5 cups water
  • 1 small red onion, sliced
  • 1 small yellow bell pepper, sliced
  • 3 garden cucumbers, chopped (about 1 cup)
  • 1 cup cherry or grape tomatoes (multicolored for variety)
  • 1 lemon, juiced
  • 2 tbsp olive oil
  • 1–2 tbsp fresh curly parsley, chopped

Instructions

  1. Season the Chicken:
    • In a bowl, toss chicken cubes with Ras El Hanout (or shawarma seasoning), smoked paprika, salt, and pepper.
  2. Cook the Chicken:
    • Heat 1 tbsp olive oil in a non-stick pan over medium-high heat. Add sliced white onion and sauté until translucent.
    • Add the seasoned chicken and cook for 6-8 minutes until golden brown and cooked through. Set aside.
  3. Prepare the Quinoa:
    • Rinse quinoa under cold water using a fine-mesh strainer. Rub and swish to remove the natural coating.
    • Add quinoa, water, and a pinch of salt to a pot. Bring to a boil, then reduce heat and simmer for 12-15 minutes until water is absorbed and quinoa tails are visible. Fluff with a fork and let cool.
  4. Make the Salad:
    • In a large bowl, combine chopped red onion, bell pepper, cucumber, and tomatoes.
    • Add lemon juice, olive oil, salt, and pepper. Toss well and garnish with parsley.
  5. Assemble the Bowls:
    • Divide quinoa among serving bowls. Top with cooked chicken shawarma and a generous portion of the salad.
    • Optional: Drizzle with extra lemon juice or your favorite sauce.

Notes

  • Ras El Hanout Substitute: Use shawarma seasoning or make your own blend (2 tsp cumin, 1 tsp coriander, 2 tsp paprika, 1 tsp garlic powder, ½ tsp turmeric, ⅛ tsp cinnamon, 1 tsp salt, ¼ tsp black pepper).
  • Protein Swap: Replace chicken with beef, lamb, or tofu.
  • Grain Swap: Use cauliflower rice or brown rice instead of quinoa.
  • Storage: Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 2 months.

Nutrition

Find it online: http://recipes.swedishinarabic.net/chicken-shawarma-bowl-a-flavorful-and-healthy-meal-in-35-minutes/