Healthy Chicken Shawarma Bowl with Turmeric Rice
This chicken shawarma bowl delivers bold Middle Eastern flavors wrapped in a nourishing, wholesome dish. It's an easy chicken shawarma recipe that's healthy, gluten-free, and perfect for meal prep.
Ingredients
- 1 1/2 – 2 lbs boneless skinless chicken thighs
- 1/4 cup fresh lemon juice (about 1 lemon)
- 2 tablespoons avocado or olive oil
- 1 1/2 teaspoons sea salt
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1/2 teaspoon cardamom
- 1/2 teaspoon ground pepper
- 1/4 teaspoon cinnamon
- 1/4 teaspoon cayenne pepper
- 4 cups chopped romaine lettuce or baby spinach
- 4–8 tablespoons hummus
- 4–8 tablespoons store-bought garlic sauce (Toum)
- Turmeric rice
- Shirazi salad
Instructions
- In a bowl, mix the lemon juice, oil, and spices. Add the chicken thighs, turning to coat. Marinate in the fridge for at least 4 hours or overnight for the best flavor.
- Preheat your oven to 425°F (220°C). Remove the chicken from the marinade and place it in a baking pan. Discard the remaining marinade.
- Bake for 25–30 minutes, until the chicken reaches an internal temperature of 165°F. For added crispiness, broil the chicken for the last 2 minutes.
- Let the chicken rest for 5 minutes. Slice thinly and return it to the pan to mix with the juices for extra flavor.
- Meanwhile, prepare the turmeric rice and Shirazi salad.
- To assemble, divide the rice among four bowls. Top with chicken, romaine, 1/4 cup Shirazi salad, and 1–2 tablespoons each of hummus and garlic sauce. Serve fresh and enjoy!