Mediterranean 30 min

Chicken Shawarma Bowl

Name: Chicken Shawarma Bowl
Total time: 30 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 2 lbs boneless chicken thighs; 3 tablespoons olive oil; Juice of 1 lemon; 4 cloves garlic, minced; 2 teaspoons cumin; 2 teaspoons smoked paprika; 1 teaspoon coriander; 1 teaspoon turmeric; Salt and pepper; 2 cups cooked rice or quinoa; 1 cup hummus; 2 cups cherry tomatoes, halved; 1 cucumber, diced; 1/4 cup pickled red onions; Tahini sauce, fresh parsley, and lemon wedges for serving

high-proteingluten-freehealthymeal-prep

Ingredientsfor 2

520

Cal

46g

Protein

38g

Carbs

20g

Fat

12 lbs boneless chicken thighs
23 tablespoons olive oil
3Juice of 1 lemon
44 cloves garlic, minced
52 teaspoons cumin
62 teaspoons smoked paprika
71 teaspoon coriander
81 teaspoon turmeric
9Salt and pepper
102 cups cooked rice or quinoa
111 cup hummus
122 cups cherry tomatoes, halved
131 cucumber, diced
141/4 cup pickled red onions
15Tahini sauce, fresh parsley, and lemon wedges for serving

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Instructions

1
Combine olive oil, lemon juice, garlic, cumin, paprika, coriander, turmeric, salt, and pepper. Coat chicken thighs and marinate at least 30 minutes. Cook in a skillet over medium-high heat for 6–7 minutes per side until cooked through (165°F). Let rest 5 minutes, then slice thinly.
2
Assemble bowls: place rice or quinoa as the base. Arrange sliced chicken, hummus, cherry tomatoes, cucumber, and pickled red onions in sections over the rice.
3
Drizzle tahini sauce generously over everything. Garnish with fresh parsley and serve with lemon wedges.