Chicken Shawarma Bowl Recipes

LOW CARB CHICKEN SHAWARMA BOWLS

Steps:

• Whisk together all the ingredients for the sauce, cover and store in the fridge for at least an hour before serving. This sauce can be made one day ahead.
• Add the mint, parsley, garlic, lemon juice, salt and pepper, olive oil and white wine to a large ziploc bag or plastic container. Stir to combine.
• Add the chicken fillets (there should be 4, cover (or close the bag) and refrigerate for 2-6 hours.
• After marinating, remove the chicken from the marinade and brown in a hot pan with 1-2 teaspoons of olive oil (or some olive oil cooking spray) on both sides until the chicken reaches an internal temperature of 74 degrees Celsius (165 Fahrenheit).
• Set the chicken aside on a plate to rest for about 5 minutes and slice thinly.
• If you're using this recipe for meal prep, simply chop all the veggies and store in separate containers until you're ready to serve.
• Add 2 cups of greens to each bowl or meal prep container, along with 1/2 cup of cucumbers, 1/2 cup tomatoes, a handful of sliced red onion, 2 tablespoons of crumbled feta, one sliced chicken breast fillet, and 2-4 tablespoons of the Mint Garlic Sauce.
• Serve with lemon slices and hummus, if desired.

HEALTHY CHICKEN SHAWARMA QUINOA BOWLS

Steps:

• First rinse and drain your quinoa using a mesh strainer or sieve. Bring a medium saucepan to medium heat and lightly toast the quinoa to remove any excess water. Stir as it toasts for just a few minutes. This step is optional but really adds to the nuttiness and fluff factor of the quinoa! Next add your water, set burner to high, and bring to a boil. Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-13 minutes or until quinoa is fluffy and the liquid has been absorbed.
• While the quinoa cooks, prep your veggies! Chop onion, bell pepper, cucumber, and parsley. Mince your garlic and slice grape tomatoes in half.
• Pat chicken dry with paper towel, then place a dry paper towel on top. Using a meat mallet or heavy pan, pound to 1⁄4-inch thickness.
• In a large shallow bowl or resealable plastic bag, combine cumin, paprika, turmeric, and cayenne pepper with juice of 1⁄2 lemon, minced garlic, and 1 TBSP olive oil. Add chicken and coat with the spices. Set aside to marinate at room temperature for at least 10 minutes.
• Snag your now-fluffy quinoa from the pot and give it a little fluff with a fork. Season with salt and pepper, to taste. Set aside.
• Remove chicken from marinade and season both sides with 1⁄2 tsp salt and black pepper as desired. Heat 1 tablespoon olive oil in pan from naan over medium heat. When oil is shimmering, add chicken. Cook until chicken is cooked through (165 degrees F), approx 3-4 minutes per side. Transfer chicken to a plate and allow to rest while you prep your quinoa bowls.
• Combine onion, bell pepper, cucumber, tomatoes, and parsley in a bowl and dress with juice of one lemon and 2 TBSP olive oil. Season if desired.
• For the tahini sauce, whisk together tahini, lemon juice, and minced garlic. Slowly add warm water, whisking well until thin and saucy. Season with salt, pepper, and paprika.
• Slice your chicken into thin strips or chop into bite-sized pieces.
• Now let's toss it all together! You can plate the veggies and chicken on top as pictured above or toss the quinoa with the veggies first for goodness in every bite! Dress with tahini sauce and dig in!

CHICKEN SHAWARMA BOWL

Steps:

• Add cubes of chicken to a large zipper bag with the olive oil, lemon juice and shawarma seasoning.
• Toss the chicken in the bag until it's well coated in the seasoning.
• Place in the refrigerator to marinate for at least 30 minutes, up to 24 hours.
• After the chicken has marinated, remove the chicken from the marinade and discard the marinating liquid.
• If using an outdoor grill, you'll either want to skewer the pieces of chicken before grilling, or put down a piece of grill-safe foil so that the chicken pieces don't fall through the grill grates.
• The chicken should be grilled over high heat for 3-4 minutes per side, or until it reaches an internal temperature of 165°F.
• Toss the cooked quinoa with the fresh chopped parsley and lemon juice.
• Divide the quinoa between four bowls.
• Top with the chicken, tomatoes, red onion and cucumber.
• Drizzle the garlic sauce over the bowls.