![- 1 pound boneless, skinless chicken breast - 2 tablespoons extra virgin olive oil - 1 tablespoon ground cumin - 1 tablespoon smoked paprika - 1 teaspoon ground turmeric - 1 teaspoon garlic powder - 1 teaspoon ground cinnamon - Salt and freshly cracked black pepper - 1 cup cooked quinoa or brown rice - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1 cup fresh lettuce, shredded - ¼ cup creamy hummus - ¼ cup refreshing tzatziki sauce - Fresh parsley for garnish I love using fresh ingredients to make this meal shine. For the chicken, I prefer boneless and skinless breasts. They cook quickly and stay juicy. Olive oil brings a lovely richness to the chicken. The spices—like cumin and smoked paprika—add warmth and depth of flavor. Turmeric, garlic powder, and cinnamon round out the spice mix. Each one adds a unique taste that makes the chicken special. Don't forget to season well with salt and black pepper for balance. For serving, I recommend quinoa or brown rice as the base. They are filling and healthy. Fresh veggies like cherry tomatoes and cucumber bring crunch and color. Shredded lettuce adds a nice texture. Lastly, creamy hummus and tzatziki sauce brighten up the bowl. Fresh parsley on top adds a pop of color. Each bite is a blend of flavors and textures that makes this meal delightful. For the full recipe, check out the detailed instructions. Enjoy cooking! First, grab a large mixing bowl. Add the sliced chicken breasts to the bowl. Drizzle in the olive oil. Sprinkle the ground cumin, smoked paprika, turmeric, garlic powder, ground cinnamon, and salt and pepper over the chicken. Mix everything well using your hands or a spoon. Make sure the chicken pieces are fully coated in the spice blend. This step is key for flavor. Next, heat a large skillet over medium-high heat. When the skillet is hot, add the marinated chicken strips. Lay them in a single layer for even cooking. Sauté the chicken for about 7-10 minutes. Stir it occasionally to cook it evenly. You’ll know it’s done when the chicken is golden brown and no longer pink in the center. This juicy chicken will be the star of your bowl. While the chicken cooks, prepare your serving bowls. Start with a layer of cooked quinoa or brown rice as the base in each bowl. Once the chicken is perfectly cooked, remove it from the skillet. Portion the sautéed chicken over the quinoa or rice. Next, add the halved cherry tomatoes, diced cucumber, and shredded lettuce on top of the chicken for a fresh crunch. To finish, add a generous dollop of creamy hummus and refreshing tzatziki sauce on each bowl. Sprinkle freshly chopped parsley for a vibrant touch. This is where your easy chicken shawarma bowls come to life! For the full recipe, check out the details above. To make your chicken shawarma flavorful, marinate the chicken first. Mix the chicken with olive oil and spices. Let it sit for at least 30 minutes. This allows the spices to soak in. For cooking, use a hot skillet. This helps achieve a nice golden-brown color. Cook until the chicken is no longer pink inside. This should take about 7-10 minutes. Stir the chicken occasionally for even cooking. For a lovely bowl, arrange your ingredients neatly. Start with the base of quinoa or rice. Then, layer the cooked chicken on top. Add halved cherry tomatoes and diced cucumber next. Finish with shredded lettuce for crunch. To make it pop, add a dollop of creamy hummus and tzatziki sauce. Fresh parsley on top adds a nice touch. You can even serve lemon wedges on the side. This gives a fresh zest when squeezed over the dish. If you have leftovers, store them in airtight containers. This keeps the chicken and veggies fresh. You can keep them in the fridge for up to three days. When reheating, use a skillet over low heat. This helps retain flavor and keeps the chicken juicy. Avoid using the microwave, as it can dry out the chicken. Enjoy your easy chicken shawarma bowls anytime! For the full recipe, check out the link provided. {{image_4}} You can change the main protein in this dish. Try using beef or tofu instead of chicken. Beef adds a rich taste, while tofu is great for a vegetarian option. If you want a different base, consider couscous or salad greens. Couscous has a fluffy texture, while salad greens add a fresh crunch. To boost the flavor, add spices like coriander or cayenne pepper. These spices bring warmth and depth to your meal. You can also try optional toppings like feta cheese or olives. Feta adds creaminess, and olives give a briny flavor that pairs well with the dish. If you need a gluten-free option, use quinoa or rice as your base. Both are naturally gluten-free and hearty. For a vegetarian adaptation, just swap out the chicken for chickpeas. They are packed with protein and will fill you up nicely. For the full recipe, check out the [Full Recipe]. Leftovers from your chicken shawarma bowls last about three to four days. To store them, place the chicken and veggies in an airtight container. This keeps them fresh and safe to eat. Make sure to let the meal cool before sealing the container. This helps avoid moisture buildup, which can spoil your food faster. To freeze chicken shawarma, let the meal cool completely. You can freeze the chicken and veggies together or separately. Use freezer-safe bags or containers. This prevents freezer burn. For best results, consume within three months. When you’re ready to eat, thaw the meal overnight in the fridge. This keeps the chicken juicy and the veggies crisp. Reheat chicken shawarma bowls in the microwave or skillet. If using a microwave, heat in short bursts. Stir between each burst to ensure even heating. If you prefer a skillet, warm the chicken on medium heat for about five minutes. Add a splash of water to maintain moisture. This keeps your chicken tender and your veggies fresh. Enjoy your tasty meal! To make chicken shawarma at home, start with boneless chicken. Mix olive oil and spices in a bowl. Coat the chicken well and let it marinate for at least 30 minutes. Heat a skillet on medium-high and cook the chicken until it’s golden brown and cooked through. Serve it over a base of quinoa or rice, topped with veggies and sauces. For the detailed steps, check the Full Recipe. Yes, you can use chicken thighs instead of breasts. Thighs have more fat, making them juicier. Adjust cooking time slightly, as thighs may take longer to cook. The flavor will be rich and delicious, perfect for your shawarma bowls. You can serve chicken shawarma bowls with a variety of sides. Fresh pita bread is a great choice. You might also like roasted vegetables or a side salad. Pickles and olives add a nice tang, too. They all pair well with the flavors of the dish. To make this recipe gluten-free, simply use quinoa or rice as your base. Ensure your sauces, like tzatziki and hummus, are gluten-free. Most store-bought versions are, but always check the labels. This way, you can enjoy the dish without worries. The best sides for a chicken shawarma bowl include fresh vegetables like cucumbers and tomatoes. You can also serve it with a tangy salad or a side of hummus. Consider adding a light yogurt sauce for extra creaminess. These sides enhance the meal's flavor and freshness. This blog post covered how to make delicious chicken shawarma bowls. We discussed key ingredients like chicken, spices, and fresh veggies. I shared step-by-step instructions to prepare the chicken and assemble the bowls. You learned helpful tips for presentation and meal prep. Variations show you can swap ingredients or adapt for diets. Remember to store leftovers properly, so you can enjoy them later. With these steps, you can create tasty meals. Enjoy your cooking adventure and impress your family with these easy dishes!](https://tastyhatch.com/wp-content/uploads/2025/06/aab68b06-13d1-4277-b75a-ac1c9c4600e2-768x768.webp)
Craving bold flavors in a quick meal? Look no further! My Easy Chicken Shawarma Bowls combine juicy chicken with fragrant spices, fresh veggies, and creamy sauces for a delightful dish. Perfect for busy nights, these bowls are not only simple to make but also customizable to your tastes. Join me as I share the ingredients and steps to create this colorful, healthy meal that will impress everyone at your table!
Ingredients
Main Ingredients
– 1 pound boneless, skinless chicken breast
– 2 tablespoons extra virgin olive oil
– 1 tablespoon ground cumin
– 1 tablespoon smoked paprika
Additional Ingredients
– 1 teaspoon ground turmeric
– 1 teaspoon garlic powder
– 1 teaspoon ground cinnamon
– Salt and freshly cracked black pepper
Serving Ingredients
– 1 cup cooked quinoa or brown rice
– 1 cup cherry tomatoes, halved
– 1 cucumber, diced
– 1 cup fresh lettuce, shredded
– ¼ cup creamy hummus
– ¼ cup refreshing tzatziki sauce
– Fresh parsley for garnish
I love using fresh ingredients to make this meal shine. For the chicken, I prefer boneless and skinless breasts. They cook quickly and stay juicy. Olive oil brings a lovely richness to the chicken. The spices—like cumin and smoked paprika—add warmth and depth of flavor.
Turmeric, garlic powder, and cinnamon round out the spice mix. Each one adds a unique taste that makes the chicken special. Don’t forget to season well with salt and black pepper for balance.
For serving, I recommend quinoa or brown rice as the base. They are filling and healthy. Fresh veggies like cherry tomatoes and cucumber bring crunch and color. Shredded lettuce adds a nice texture.
Lastly, creamy hummus and tzatziki sauce brighten up the bowl. Fresh parsley on top adds a pop of color. Each bite is a blend of flavors and textures that makes this meal delightful. For the full recipe, check out the detailed instructions. Enjoy cooking!
Step-by-Step Instructions
Preparing the Chicken
First, grab a large mixing bowl. Add the sliced chicken breasts to the bowl. Drizzle in the olive oil. Sprinkle the ground cumin, smoked paprika, turmeric, garlic powder, ground cinnamon, and salt and pepper over the chicken. Mix everything well using your hands or a spoon. Make sure the chicken pieces are fully coated in the spice blend. This step is key for flavor.
Cooking the Chicken
Next, heat a large skillet over medium-high heat. When the skillet is hot, add the marinated chicken strips. Lay them in a single layer for even cooking. Sauté the chicken for about 7-10 minutes. Stir it occasionally to cook it evenly. You’ll know it’s done when the chicken is golden brown and no longer pink in the center. This juicy chicken will be the star of your bowl.
Assembling the Bowls
While the chicken cooks, prepare your serving bowls. Start with a layer of cooked quinoa or brown rice as the base in each bowl. Once the chicken is perfectly cooked, remove it from the skillet. Portion the sautéed chicken over the quinoa or rice. Next, add the halved cherry tomatoes, diced cucumber, and shredded lettuce on top of the chicken for a fresh crunch. To finish, add a generous dollop of creamy hummus and refreshing tzatziki sauce on each bowl. Sprinkle freshly chopped parsley for a vibrant touch. This is where your easy chicken shawarma bowls come to life! For the full recipe, check out the details above.
Tips & Tricks
Perfecting the Chicken
To make your chicken shawarma flavorful, marinate the chicken first. Mix the chicken with olive oil and spices. Let it sit for at least 30 minutes. This allows the spices to soak in. For cooking, use a hot skillet. This helps achieve a nice golden-brown color. Cook until the chicken is no longer pink inside. This should take about 7-10 minutes. Stir the chicken occasionally for even cooking.
Presentation Tips
For a lovely bowl, arrange your ingredients neatly. Start with the base of quinoa or rice. Then, layer the cooked chicken on top. Add halved cherry tomatoes and diced cucumber next. Finish with shredded lettuce for crunch. To make it pop, add a dollop of creamy hummus and tzatziki sauce. Fresh parsley on top adds a nice touch. You can even serve lemon wedges on the side. This gives a fresh zest when squeezed over the dish.
Meal Prep Advice
If you have leftovers, store them in airtight containers. This keeps the chicken and veggies fresh. You can keep them in the fridge for up to three days. When reheating, use a skillet over low heat. This helps retain flavor and keeps the chicken juicy. Avoid using the microwave, as it can dry out the chicken. Enjoy your easy chicken shawarma bowls anytime! For the full recipe, check out the link provided.
Variations
Ingredient Swaps
You can change the main protein in this dish. Try using beef or tofu instead of chicken. Beef adds a rich taste, while tofu is great for a vegetarian option. If you want a different base, consider couscous or salad greens. Couscous has a fluffy texture, while salad greens add a fresh crunch.
Flavor Enhancements
To boost the flavor, add spices like coriander or cayenne pepper. These spices bring warmth and depth to your meal. You can also try optional toppings like feta cheese or olives. Feta adds creaminess, and olives give a briny flavor that pairs well with the dish.
Dietary Adjustments
If you need a gluten-free option, use quinoa or rice as your base. Both are naturally gluten-free and hearty. For a vegetarian adaptation, just swap out the chicken for chickpeas. They are packed with protein and will fill you up nicely.
For the full recipe, check out the [Full Recipe].
Storage Info
Refrigerator Storage
Leftovers from your chicken shawarma bowls last about three to four days. To store them, place the chicken and veggies in an airtight container. This keeps them fresh and safe to eat. Make sure to let the meal cool before sealing the container. This helps avoid moisture buildup, which can spoil your food faster.
Freezing Tips
To freeze chicken shawarma, let the meal cool completely. You can freeze the chicken and veggies together or separately. Use freezer-safe bags or containers. This prevents freezer burn. For best results, consume within three months. When you’re ready to eat, thaw the meal overnight in the fridge. This keeps the chicken juicy and the veggies crisp.
Reheating Recommendations
Reheat chicken shawarma bowls in the microwave or skillet. If using a microwave, heat in short bursts. Stir between each burst to ensure even heating. If you prefer a skillet, warm the chicken on medium heat for about five minutes. Add a splash of water to maintain moisture. This keeps your chicken tender and your veggies fresh. Enjoy your tasty meal!
FAQs
How do I make chicken shawarma at home?
To make chicken shawarma at home, start with boneless chicken. Mix olive oil and spices in a bowl. Coat the chicken well and let it marinate for at least 30 minutes. Heat a skillet on medium-high and cook the chicken until it’s golden brown and cooked through. Serve it over a base of quinoa or rice, topped with veggies and sauces. For the detailed steps, check the Full Recipe.
Can I use chicken thighs instead of breasts?
Yes, you can use chicken thighs instead of breasts. Thighs have more fat, making them juicier. Adjust cooking time slightly, as thighs may take longer to cook. The flavor will be rich and delicious, perfect for your shawarma bowls.
What should I serve with chicken shawarma bowls?
You can serve chicken shawarma bowls with a variety of sides. Fresh pita bread is a great choice. You might also like roasted vegetables or a side salad. Pickles and olives add a nice tang, too. They all pair well with the flavors of the dish.
How can I make this recipe gluten-free?
To make this recipe gluten-free, simply use quinoa or rice as your base. Ensure your sauces, like tzatziki and hummus, are gluten-free. Most store-bought versions are, but always check the labels. This way, you can enjoy the dish without worries.
What are the best sides for a chicken shawarma bowl?
The best sides for a chicken shawarma bowl include fresh vegetables like cucumbers and tomatoes. You can also serve it with a tangy salad or a side of hummus. Consider adding a light yogurt sauce for extra creaminess. These sides enhance the meal’s flavor and freshness.
This blog post covered how to make delicious chicken shawarma bowls. We discussed key ingredients like chicken, spices, and fresh veggies. I shared step-by-step instructions to prepare the chicken and assemble the bowls. You learned helpful tips for presentation and meal prep. Variations show you can swap ingredients or adapt for diets. Remember to store leftovers properly, so you can enjoy them later. With these steps, you can create tasty meals. Enjoy your cooking adventure and impress your family with these easy dishes!
![- 1 pound boneless, skinless chicken breast - 2 tablespoons extra virgin olive oil - 1 tablespoon ground cumin - 1 tablespoon smoked paprika - 1 teaspoon ground turmeric - 1 teaspoon garlic powder - 1 teaspoon ground cinnamon - Salt and freshly cracked black pepper - 1 cup cooked quinoa or brown rice - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1 cup fresh lettuce, shredded - ¼ cup creamy hummus - ¼ cup refreshing tzatziki sauce - Fresh parsley for garnish I love using fresh ingredients to make this meal shine. For the chicken, I prefer boneless and skinless breasts. They cook quickly and stay juicy. Olive oil brings a lovely richness to the chicken. The spices—like cumin and smoked paprika—add warmth and depth of flavor. Turmeric, garlic powder, and cinnamon round out the spice mix. Each one adds a unique taste that makes the chicken special. Don't forget to season well with salt and black pepper for balance. For serving, I recommend quinoa or brown rice as the base. They are filling and healthy. Fresh veggies like cherry tomatoes and cucumber bring crunch and color. Shredded lettuce adds a nice texture. Lastly, creamy hummus and tzatziki sauce brighten up the bowl. Fresh parsley on top adds a pop of color. Each bite is a blend of flavors and textures that makes this meal delightful. For the full recipe, check out the detailed instructions. Enjoy cooking! First, grab a large mixing bowl. Add the sliced chicken breasts to the bowl. Drizzle in the olive oil. Sprinkle the ground cumin, smoked paprika, turmeric, garlic powder, ground cinnamon, and salt and pepper over the chicken. Mix everything well using your hands or a spoon. Make sure the chicken pieces are fully coated in the spice blend. This step is key for flavor. Next, heat a large skillet over medium-high heat. When the skillet is hot, add the marinated chicken strips. Lay them in a single layer for even cooking. Sauté the chicken for about 7-10 minutes. Stir it occasionally to cook it evenly. You’ll know it’s done when the chicken is golden brown and no longer pink in the center. This juicy chicken will be the star of your bowl. While the chicken cooks, prepare your serving bowls. Start with a layer of cooked quinoa or brown rice as the base in each bowl. Once the chicken is perfectly cooked, remove it from the skillet. Portion the sautéed chicken over the quinoa or rice. Next, add the halved cherry tomatoes, diced cucumber, and shredded lettuce on top of the chicken for a fresh crunch. To finish, add a generous dollop of creamy hummus and refreshing tzatziki sauce on each bowl. Sprinkle freshly chopped parsley for a vibrant touch. This is where your easy chicken shawarma bowls come to life! For the full recipe, check out the details above. To make your chicken shawarma flavorful, marinate the chicken first. Mix the chicken with olive oil and spices. Let it sit for at least 30 minutes. This allows the spices to soak in. For cooking, use a hot skillet. This helps achieve a nice golden-brown color. Cook until the chicken is no longer pink inside. This should take about 7-10 minutes. Stir the chicken occasionally for even cooking. For a lovely bowl, arrange your ingredients neatly. Start with the base of quinoa or rice. Then, layer the cooked chicken on top. Add halved cherry tomatoes and diced cucumber next. Finish with shredded lettuce for crunch. To make it pop, add a dollop of creamy hummus and tzatziki sauce. Fresh parsley on top adds a nice touch. You can even serve lemon wedges on the side. This gives a fresh zest when squeezed over the dish. If you have leftovers, store them in airtight containers. This keeps the chicken and veggies fresh. You can keep them in the fridge for up to three days. When reheating, use a skillet over low heat. This helps retain flavor and keeps the chicken juicy. Avoid using the microwave, as it can dry out the chicken. Enjoy your easy chicken shawarma bowls anytime! For the full recipe, check out the link provided. {{image_4}} You can change the main protein in this dish. Try using beef or tofu instead of chicken. Beef adds a rich taste, while tofu is great for a vegetarian option. If you want a different base, consider couscous or salad greens. Couscous has a fluffy texture, while salad greens add a fresh crunch. To boost the flavor, add spices like coriander or cayenne pepper. These spices bring warmth and depth to your meal. You can also try optional toppings like feta cheese or olives. Feta adds creaminess, and olives give a briny flavor that pairs well with the dish. If you need a gluten-free option, use quinoa or rice as your base. Both are naturally gluten-free and hearty. For a vegetarian adaptation, just swap out the chicken for chickpeas. They are packed with protein and will fill you up nicely. For the full recipe, check out the [Full Recipe]. Leftovers from your chicken shawarma bowls last about three to four days. To store them, place the chicken and veggies in an airtight container. This keeps them fresh and safe to eat. Make sure to let the meal cool before sealing the container. This helps avoid moisture buildup, which can spoil your food faster. To freeze chicken shawarma, let the meal cool completely. You can freeze the chicken and veggies together or separately. Use freezer-safe bags or containers. This prevents freezer burn. For best results, consume within three months. When you’re ready to eat, thaw the meal overnight in the fridge. This keeps the chicken juicy and the veggies crisp. Reheat chicken shawarma bowls in the microwave or skillet. If using a microwave, heat in short bursts. Stir between each burst to ensure even heating. If you prefer a skillet, warm the chicken on medium heat for about five minutes. Add a splash of water to maintain moisture. This keeps your chicken tender and your veggies fresh. Enjoy your tasty meal! To make chicken shawarma at home, start with boneless chicken. Mix olive oil and spices in a bowl. Coat the chicken well and let it marinate for at least 30 minutes. Heat a skillet on medium-high and cook the chicken until it’s golden brown and cooked through. Serve it over a base of quinoa or rice, topped with veggies and sauces. For the detailed steps, check the Full Recipe. Yes, you can use chicken thighs instead of breasts. Thighs have more fat, making them juicier. Adjust cooking time slightly, as thighs may take longer to cook. The flavor will be rich and delicious, perfect for your shawarma bowls. You can serve chicken shawarma bowls with a variety of sides. Fresh pita bread is a great choice. You might also like roasted vegetables or a side salad. Pickles and olives add a nice tang, too. They all pair well with the flavors of the dish. To make this recipe gluten-free, simply use quinoa or rice as your base. Ensure your sauces, like tzatziki and hummus, are gluten-free. Most store-bought versions are, but always check the labels. This way, you can enjoy the dish without worries. The best sides for a chicken shawarma bowl include fresh vegetables like cucumbers and tomatoes. You can also serve it with a tangy salad or a side of hummus. Consider adding a light yogurt sauce for extra creaminess. These sides enhance the meal's flavor and freshness. This blog post covered how to make delicious chicken shawarma bowls. We discussed key ingredients like chicken, spices, and fresh veggies. I shared step-by-step instructions to prepare the chicken and assemble the bowls. You learned helpful tips for presentation and meal prep. Variations show you can swap ingredients or adapt for diets. Remember to store leftovers properly, so you can enjoy them later. With these steps, you can create tasty meals. Enjoy your cooking adventure and impress your family with these easy dishes!](https://tastyhatch.com/wp-content/uploads/2025/06/aab68b06-13d1-4277-b75a-ac1c9c4600e2-250x250.webp)
