Description
These easy chicken shawarma bowls feature tender, spice-marinated chicken thighs roasted to golden perfection, then served over fluffy jasmine rice with creamy tzatziki, hummus, and fresh Mediterranean veggies. A healthy, meal-prep-friendly dinner the whole family will love!
Ingredients
Marinated Chicken
- 6–8 boneless, skinless chicken thighs (about 2–2½ lbs)
- 2 lemons, juiced (about ¼ cup juice)
- ½ cup olive oil
- 6 cloves garlic, minced
- 1 teaspoon kosher salt
- 2 teaspoons freshly ground black pepper
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- ½ teaspoon ground turmeric
- Pinch of ground cinnamon
- Crushed red pepper flakes, to taste (start with ¼ teaspoon)
- 1 red onion, roughly chopped
Bowl Components
- 1½ cups dry jasmine rice (yields about 4½ cups cooked; substitute basmati or brown rice)
- ½ cup hummus (store-bought or homemade; or use 1 cup whole chickpeas)
- 1 English cucumber, chopped (about 2 cups)
- 1 cup cherry tomatoes, halved
- Fresh chopped parsley, for garnish (about ¼ cup)
- Feta cheese crumbles, optional topping (about ½ cup)
Tzatziki Sauce
- 1 cup plain Greek yogurt (full-fat or 2% for creamiest texture)
- 2 cloves garlic, minced
- ½ English cucumber, peeled and diced (about ¾ cup)
- ½ teaspoon dried dill weed
- 3 teaspoons fresh lemon juice
- Salt and pepper, to taste
Instructions
In a large mixing bowl, whisk together the lemon juice, olive oil, minced garlic, salt, black pepper, cumin, paprika, turmeric, cinnamon, and crushed red pepper flakes until well combined. Add the chicken thighs and toss with your hands or tongs to coat every piece thoroughly.
Cook the jasmine rice according to package instructions (typically 1½ cups rice to 3 cups water, brought to a boil, then simmered covered for 15 minutes). Keep warm until serving. While the rice cooks, make your tzatziki by combining Greek yogurt, minced garlic, diced cucumber, dried dill, lemon juice, and a pinch of salt and pepper in a small bowl.
Stir until smooth and creamy, then cover and refrigerate until you’re ready to assemble the bowls—chilling helps the flavors meld.
Preheat your oven to 425°F. Lightly grease a 9×13-inch baking pan or rimmed sheet pan with cooking spray or a drizzle of olive oil. Arrange the marinated chicken thighs and the roughly chopped red onion in a single layer on the pan, making sure not to overcrowd (use two pans if needed).
Roast for 30–40 minutes, flipping halfway through if desired, until the chicken reaches an internal temperature of 165°F and the edges are golden and slightly crispy. Let the chicken rest on a cutting board for 5 minutes, then slice into thin strips.
Start by adding a generous scoop (about ¾ cup) of warm jasmine rice to the bottom of each serving bowl. Top with sliced chicken and a spoonful of the roasted red onion. Arrange chopped cucumber and halved cherry tomatoes on one side of the bowl for a colorful presentation.
Add a dollop (2–3 tablespoons) of tzatziki sauce and a scoop (about 1½ tablespoons) of hummus. Finish with a sprinkle of fresh chopped parsley, optional feta cheese crumbles, and an extra pinch of crushed red pepper flakes if you like heat.
Notes
- Batch cook for meal prep: These bowls stay fresh in airtight containers for 4–5 days—store components separately if you prefer veggies extra crisp.
- Warm pita on the side: Brush pita bread with olive oil and warm it in the oven during the last 5 minutes of chicken roasting for an easy, authentic touch.
- Avoid watery tzatziki: After dicing your cucumber, pat it dry with paper towels or squeeze gently in a clean kitchen towel to remove excess moisture.
- Use parchment paper for easy cleanup: Line your baking pan with parchment to avoid scrubbing stuck-on marinade later.
- Prep Time: 20 minutes (plus 1 hour minimum marinating time)
- Cook Time: 40 minutes
- Category: Lunch
- Method: Marinating
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 625
- Sugar: 6g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 42g
- Cholesterol: 155mg