If you’re craving a dish that bursts with Middle Eastern flavors while keeping things nourishing and vibrant, this Healthy Chicken Shawarma Bowl Recipe is an absolute must-try. Packed with aromatic spices, tender chicken, and fresh veggies layered over fluffy quinoa, it’s a harmonious blend of textures and tastes that feels indulgent yet clean. Whether you’re looking for a quick weeknight dinner or something impressive to share with friends, this bowl offers a delightful, wholesome experience that’ll have you coming back for seconds.
Ingredients You’ll Need
The beauty of this Healthy Chicken Shawarma Bowl Recipe lies in its simple yet powerful ingredients that each bring their own magic. From the warming spices that coat the chicken to the fresh herbs that add brightness, every element plays a key role in crafting that signature shawarma flavor and satisfying texture.
- Chicken breast (1 pound): A lean protein base that absorbs the bold spices beautifully for juicy, tender bites.
- Olive oil (2 tablespoons + 1 tablespoon): Adds moisture to the chicken and richness to the dressing while keeping it heart-healthy.
- Ground cumin (1 teaspoon + 1/2 teaspoon): Provides a fragrant earthiness that is a hallmark of shawarma seasoning.
- Ground paprika (1 teaspoon): Brings a smoky depth and vibrant color to the chicken.
- Ground turmeric (1 teaspoon): Offers a subtle warmth and golden hue with anti-inflammatory benefits.
- Ground coriander (1 teaspoon): Adds a bright, citrusy note that balances the spices.
- Garlic powder (1 teaspoon + 1/2 teaspoon): Infuses the chicken and dressing with savory pungency that’s hard to resist.
- Onion powder (1 teaspoon): Enhances the chicken’s flavor with a mild sweetness and depth.
- Ground cinnamon (1 teaspoon): Surprises the palate with a warm, slightly sweet undertone that elevates the shawarma mix.
- Ground black pepper (1/2 teaspoon): Adds a sharp, spicy kick to complement the other spices.
- Ground cayenne pepper (1/4 teaspoon): Gives the chicken a touch of heat without overwhelming.
- Salt (1/2 teaspoon): Essential for enhancing all the flavors in the chicken and dressing.
- Cooked quinoa (1 cup): A fluffy, protein-packed grain that serves as the perfect base for the bowl.
- Chopped cucumber (1 cup): Provides crunchy, refreshing coolness to contrast the spiced chicken.
- Chopped tomatoes (1 cup): Offers juicy sweetness and vibrant color.
- Chopped red onion (1/2 cup): Adds sharpness and crunch to brighten every bite.
- Fresh parsley (1/4 cup): Brings a fresh, herbal pop that lifts the whole dish.
- Fresh cilantro (1/4 cup): Complements the parsley with its citrusy, slightly peppery flavor.
- Tahini (2 tablespoons): A creamy sesame paste that enriches the dressing with nuttiness.
- Lemon juice (1 tablespoon): Injects a zesty tang that balances the creamy tahini and spices.
- Water (1/4 cup): Used to thin the tahini dressing to a drizzle-able consistency.
How to Make Healthy Chicken Shawarma Bowl Recipe
Step 1: Prepare Your Oven and Chicken
Start by preheating your oven to 400°F (200°C), which is the perfect temperature to roast the chicken to juicy perfection while developing a lovely golden crust. Meanwhile, cut your chicken breasts into small bite-sized pieces—this helps them cook evenly and soak up more of the flavorful spice blend.
Step 2: Mix the Shawarma Spices
This is where the magic begins—the signature shawarma spices! Combine ground cumin, paprika, turmeric, coriander, garlic powder, onion powder, cinnamon, black pepper, cayenne pepper, and salt in a small bowl. This blend is fragrant, warming, and vibrant, key to capturing that authentic shawarma taste in a healthy way.
Step 3: Season the Chicken
Drizzle olive oil over the chicken pieces in a large bowl to keep them moist. Sprinkle the spice mixture over the chicken and toss everything together well, making sure each piece gets a beautiful coating. This ensures every bite is bursting with flavor.
Step 4: Bake to Perfection
Transfer the seasoned chicken onto a parchment-lined baking sheet, spreading out the pieces so they roast evenly. Pop it into your preheated oven and bake for 20-25 minutes until cooked through and delectably golden. The spices will toast lightly, releasing an irresistible aroma.
Step 5: Prepare the Quinoa and Veggies
While the chicken bakes, cook your quinoa according to package directions. Once it’s fluffy and tender, fluff it with a fork and let it cool slightly. Chop the cucumber, tomatoes, and red onion into bite-sized pieces, and roughly chop your fresh parsley and cilantro. These fresh veggies bring texture, color, and brightness to the bowl.
Step 6: Whip Up the Tahini Dressing
In a small bowl, whisk together tahini, lemon juice, water, olive oil, garlic powder, and cumin until you achieve a smooth, pourable consistency. This creamy dressing adds lusciousness and a zesty lift that ties all the ingredients together beautifully.
Step 7: Assemble Your Shawarma Bowl
Start with a base of the cooked quinoa in each bowl. Layer the chopped cucumber, tomatoes, red onion, parsley, and cilantro on top. Add the golden roasted chicken pieces as the crowning element. Finally, drizzle the tahini dressing generously over the entire bowl, and get ready to dive into a bowl full of joy and flavor.
How to Serve Healthy Chicken Shawarma Bowl Recipe
Garnishes
For an extra pop, sprinkle additional fresh parsley or cilantro on top, or add a few slices of avocado for creaminess. A pinch of sumac or a few pomegranate seeds can provide a lovely tangy contrast and brighten the bowl further.
Side Dishes
This Healthy Chicken Shawarma Bowl Recipe stands perfectly on its own, but it’s also great paired with warm pita bread or a light cucumber-yogurt salad to keep the meal balanced and refreshing.
Creative Ways to Present
Try serving the bowl in mason jars for a beautiful presentation that’s great for picnics or packed lunches. Or present components separately on a platter and let everyone build their own bowls—a fun way to get guests involved and tailor toppings to their personal tastes.
Make Ahead and Storage
Storing Leftovers
Store any leftover components—roasted chicken, quinoa, chopped veggies, and dressing—in separate airtight containers in the refrigerator. This keeps everything fresh and prevents the tahini dressing from making veggies soggy.
Freezing
The seasoned roasted chicken freezes very well—just portion it into freezer-safe containers and thaw overnight in the fridge before reheating. However, quinoa and fresh vegetables are best enjoyed fresh and aren’t ideal for freezing.
Reheating
Reheat the chicken gently in the oven or on the stovetop to retain juiciness and spice fragrance. Warm the quinoa slightly before assembling the bowl again. Dress just before serving to maintain the best textures.
FAQs
Can I use other types of protein for this Healthy Chicken Shawarma Bowl Recipe?
Absolutely! While chicken breast is lean and the classic choice, you can swap in thigh meat for a fattier, richer flavor or even use tofu or chickpeas if you want a vegetarian version.
Is quinoa the only grain that works here?
Not at all. You can substitute quinoa with brown rice, couscous, or even cauliflower rice for a lower-carb option, each giving a slightly different texture but maintaining the bowl’s satisfying essence.
How spicy is this dish?
With just a splash of cayenne pepper, this recipe offers a gentle warmth that’s approachable for most palates. Feel free to adjust the cayenne and black pepper to suit your preferred spice level.
Can I prepare this recipe ahead of time?
Yes! You can prep the chicken and quinoa a day ahead and store them separately. Assemble the bowls fresh before serving and drizzle the tahini dressing at the last moment for the best taste and texture.
What if I don’t have tahini?
If tahini isn’t on hand, try substituting with plain Greek yogurt mixed with a little lemon juice and garlic powder for a creamy, tangy dressing that pairs wonderfully with the shawarma flavors.
Final Thoughts
This Healthy Chicken Shawarma Bowl Recipe is a wonderful way to enjoy the vibrant flavors of shawarma with all the benefits of fresh, wholesome ingredients. It’s perfect for anyone looking to treat themselves to something nourishing, colorful, and bursting with flavor. I highly encourage you to give it a try—you might just find your new favorite weeknight dinner or meal prep champion!
Print
Healthy Chicken Shawarma Bowl Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Low Fat
Description
This Healthy Chicken Shawarma Bowl offers a flavorful and nutritious meal featuring oven-baked spiced chicken breast served over a bed of fluffy quinoa with fresh vegetables and a creamy tahini dressing. It’s a delicious, wholesome take on classic Middle Eastern flavors perfect for a satisfying lunch or dinner.
Ingredients
Chicken and Spice Mix
- 1 pound chicken breast
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground cayenne pepper
- 1/2 teaspoon salt
Quinoa and Vegetables
- 1 cup cooked quinoa
- 1 cup chopped cucumber
- 1 cup chopped tomatoes
- 1/2 cup chopped red onion
- 1/4 cup fresh parsley
- 1/4 cup fresh cilantro
Tahini Dressing
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 1/4 cup water
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
Instructions
- Preheat oven: Preheat your oven to 400°F (200°C) to prepare for baking the chicken.
- Cut chicken: Cut the chicken breast into small, bite-sized pieces for even cooking and easy eating.
- Mix spices: In a small bowl, combine ground cumin, paprika, turmeric, coriander, garlic powder, onion powder, cinnamon, black pepper, cayenne pepper, and salt to create the shawarma spice blend.
- Prepare chicken: Place the chicken pieces in a large bowl and drizzle with olive oil to help the spices adhere and promote browning.
- Season chicken: Sprinkle the spice mixture over the chicken and toss well to coat all pieces evenly for flavorful results.
- Arrange for baking: Transfer the seasoned chicken to a baking sheet lined with parchment paper to prevent sticking and allow for easy cleanup.
- Bake chicken: Bake the chicken in the preheated oven for 20-25 minutes until fully cooked through and golden brown on the outside.
- Cook quinoa: While the chicken bakes, cook quinoa according to package instructions to prepare the grain base.
- Fluff quinoa: Once cooked, fluff the quinoa with a fork and set aside to cool slightly for easier assembly.
- Chop vegetables: Chop cucumber, tomatoes, and red onion into small, bite-sized pieces to add freshness and crunch to the bowl.
- Chop herbs: Roughly chop fresh parsley and cilantro to incorporate bright herbal notes.
- Make dressing: In a small bowl, whisk together tahini, lemon juice, water, olive oil, garlic powder, and cumin to create a creamy, tangy tahini dressing.
- Rest chicken: Once baked, remove the chicken from the oven and let it rest for a few minutes to retain juices and improve texture.
- Assemble bowl base: Start assembling the bowl by layering a base of cooked quinoa in serving bowls.
- Add vegetables and herbs: Top the quinoa with the chopped cucumber, tomatoes, red onion, parsley, and cilantro for a fresh, colorful component.
- Add chicken: Arrange the baked chicken pieces on top of the vegetables for the protein element of the bowl.
- Drizzle dressing: Generously drizzle the tahini dressing over the entire bowl to add creaminess and complement the spices.
- Serve or store: Serve immediately while warm or refrigerate for later use to enjoy a healthy and tasty meal anytime.
Notes
- Ensure chicken is cooked to an internal temperature of 165°F (74°C) for food safety.
- You can substitute quinoa with brown rice or couscous if preferred.
- Adjust cayenne pepper quantity to control the spiciness level.
- The tahini dressing can be thinned with additional water for a lighter consistency.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
