Recipe: Healthy Chicken Shawarma Bowl

Make your own shawarma bowls are home and enjoy the delicious fresh flavors of shawarma in a salad form. These shawarma bowls are loaded with flavor, color, and texture and are SUPER healthy. They are packed with deliciously spiced chicken, Middle-Eastern salad, hummus, rice, and a special yogurt jalapeno sauce. It’s basically a bowl loaded with so much flavor and goodness! I like to add a little rice on the side but that’s totally optional.

THE RECIPE:

Ingredients:

For the rice

• 1 cup basmati rice
• 1 3/4 cup water
• Pinch of salt

For the Shawarma chicken

• 4 chicken thighs boneless skinless or about 1 pound
• 1 tsp lemon juice
• 1 small garlic clove minced
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1/4 tsp ground cardamom
• 1/4 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp Black pepper
• 1 tsp olive oil

For the jalapeno yogurt Sauce

• 1/2 cup plain yogurt
• 1 jalapeño pepper seeds and veins removed, adjust to taste
• 1/4 cup chopped herb of choice parsley, mint, dill or cilantro
• 1 clove of garlic
• 1 tsp of lime or lemon juice

For the salad

• 1 cup diced tomato
• 1 cup diced cucumber
• 1/4 cup diced onion
• 1/2 cup chickpeas canned or cooked
• 2 tablespoons minced parsley
• 1 tablespoon lime or lemon juice
• Salt and pepper to taste

For Serving

• 1/4 cup hummus homemade or store bought*
• 2 tablespoons feta cheese optional
• 2 tablespoons tahini paste optional
• Lettuce of choice

Instructions:

1. To cook the rice: Begin by making the rice. Wash the rice until it runs clear. Fill a medium saucepan with 1 3/4 cups water, add a pinch of salt, and bring to a boil. Add the rice, stir, and wait until the water comes back to a full boil then reduce the heat to low and simmer the rice covered for 15 minutes. After 15 minutes turn off the heat and allow keep rice covered for 5 more minutes. After 5 minutes fluff rice with fork and keep warm until ready to serve.
2. To cook the chicken: While the rice is cooking, prepare and cook the chicken. In a large plastic bag or bowl, combine the chicken, lemon juice, garlic, and spices until the chicken is fully loaded. Make immediately or marinate 1-2 hours or overnight. Heat a large heavy duty skillet to medium-high heat for at least 2 minute. Pour 1 teaspoon olive oil to the pan. Cook the chicken uncovered for 8-10 minutes per side or until the center is fully cooked. Rest for 5 minutes then cut and serve.
3. To make the jalapeno yogurt sauce: Place all the ingredients in a blender or food process and blend for 1 minute or until fully combined.
4. To assemble: Combine all the ingredients for the salad in a medium bowl. Assemble the shawarma bowls by place about 1/2 cup cooked rice in the bottom of two medium serving bowls. Top with sliced shawarma chicken, salad, hummus, jalapeno sauce, feta cheese, and drizzle with tahini sauce. Serve immediately.

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