Meal prepping doesn’t need to be complicated, and these
chicken shawarma bowls prove that. The longest step in the recipe is to let the chicken marinate, and that allows you to start cutting all of your veggies for the dish. The chicken is well seasoned with smokey, bold seasonings that you most likely have on hand. The bowl is filled with rice and bright, crunchy veggies that make this dish filling, but also so easy to make. Top it with a simple yogurt sauce and your favorite store-bought or homemade hummus. The bowls are great on their own or served with some warmed pits to scoop up all of the components.
Ingredients
Chicken
- 1 tbsp.extra-virgin olive oil
- 1 tbsp.smoked paprika
- 2 tsp.ground coriander
- 1 1/2 tsp.kosher salt
- 1 tsp.ground cumin
- 1/2 tsp.ground turmeric
- 1/4 tsp.cayenne pepper
- 1/4 tsp.ground cinnamon
- Freshly ground black pepper
- 2 lb.boneless, skinless chicken thighs
Bowls
- 1 c.long-grain white rice, rinsed, drained
- Kosher salt
- 1 tbsp.plus 2 tsp. extra-virgin olive oil
- 2small cucumbers, sliced into half-moons
- 2bell peppers, seeds and ribs removed, chopped
- 1/4red onion, thinly sliced
- 1 c.cherry tomatoes, halved
- 1/2 c.crumbled feta
- Pinch of crushed red pepper flakes
- Juice of 2 lemons, divided
- 1 c.plain Greek yogurt
- 1 tbsp.chopped fresh dill
- Store-bought or homemade hummus and pits, cut into triangles, warmed, for serving
Directions
-
Chicken
In a large bowl, combine oil, paprika, coriander, salt, cumin, turmeric, cayenne, and cinnamon; season with a few grinds of black pepper. Add chicken and toss to coat. Let marinate at room temperature 30 minutes, or cover and refrigerate up to 3 hours.
-
Bowls
- Step 1
In a medium pot over medium heat, combine rice, a large pinch of salt, and 2 cups water. Bring to a boil. Reduce heat to low, cover, and cook until rice is tender, about 15 minutes. Remove from heat and keep covered, 10 minutes, then fluff rice with a fork.
- Step 2Meanwhile, in a large skillet over medium-high heat, heat 1 tablespoon oil. Working in batches if needed, cook chicken, turning occasionally, until golden brown and an instant-read thermometer inserted into thickest part registers 165°, about 7 minutes per side. Transfer chicken to a cutting board and let rest 10 minutes, then slice into thin strips.
- Step 3In a large bowl, combine cucumbers, bell peppers, onion, tomatoes, and feta. Add red pepper, juice from 1 lemon, and remaining 2 teaspoons oil; season with salt. Toss to combine.
- Step 4In a small bowl, stir yogurt, dill, and juice from remaining 1 lemon.
- Step 5Divide rice among bowls. Top with chicken, veggies, a dollop of yogurt sauce, and a dollop of hummus. Serve with pita alongside.
- Step 1
