Description
Indulge in the vibrant flavors of a chicken shawarma bowl, where tender, marinated chicken meets aromatic spices, all served on a bed of fluffy rice or quinoa. Topped with fresh veggies and drizzled with creamy tahini sauce, this dish transforms any meal into a culinary celebration.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (1.5 lbs)
- 1 cup plain Greek yogurt
- 4 garlic cloves, minced
- 2 tsp cumin
- 2 tsp paprika
- 1 tsp turmeric
- Juice of 1 lemon
- Salt and pepper to taste
- 2 cups cooked rice or quinoa
- 1 cucumber, diced
- 2 ripe tomatoes, diced
- ¼ cup tahini sauce (mix tahini with water and lemon juice)
- Pita chips or flatbreads (optional)
Instructions
- Marinate the chicken: In a bowl, mix yogurt, garlic, cumin, paprika, turmeric, lemon juice, salt, and pepper. Add sliced chicken breasts and coat well. Refrigerate for at least 30 minutes.
- Cook the chicken: Heat olive oil in a skillet over medium heat. Cook marinated chicken for about 5–7 minutes on each side until golden brown and fully cooked.
- Prepare your base: While the chicken cooks, prepare rice or quinoa according to package instructions.
- Chop veggies: Dice cucumbers and tomatoes while your base cooks.
- Assemble bowls: Layer rice or quinoa in bowls; top with sliced chicken, cucumbers, tomatoes, and drizzle with tahini sauce.
Notes
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 90mg