Hello World KitchenBeta

Mediterranean Chicken Shawarma Bowls

A vibrant and healthy 30-minute meal prep bowl featuring warm shawarma-spiced chicken, fluffy quinoa, crisp cucumber-tomato salad, and a creamy lemon tahini drizzle.

Prep 15 min Cook 15 min Total 35 min Level Easy

Serves 4

Ingredients

Shawarma Chicken

1.5 lbs boneless skinless chicken breasts — cut into bite-sized pieces
1 tablespoon olive oil — for cooking
1.5 teaspoons ground cumin
1 teaspoon smoked paprika
0.5 teaspoon ground coriander
0.5 teaspoon ground turmeric
1 teaspoon garlic powder
0.75 teaspoon salt
0.25 teaspoon black pepper

Quinoa Base

1 cup quinoa — rinsed
2 cups water or chicken broth
0.25 teaspoon salt

Cucumber Salad

1 medium English cucumber — diced
1 cup cherry tomatoes — halved
0.25 cup red onion — finely diced
0.25 cup fresh parsley — chopped
1 tablespoon lemon juice — freshly squeezed

Tahini-Lemon Drizzle

0.25 cup tahini — well stirred
2 tablespoons lemon juice — freshly squeezed
1 clove garlic — minced
3 tablespoons warm water — more if needed to thin
0.25 teaspoon salt

Instructions

In a medium saucepan, combine the rinsed quinoa, water (or broth), and salt. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes or until the water is absorbed and the quinoa is tender.
~15 min
Fluff the quinoa with a fork after cooking and let it sit uncovered for a few minutes to cool slightly.
While the quinoa is cooking, prepare the chicken. In a medium bowl, mix the chicken pieces with cumin, smoked paprika, coriander, turmeric, garlic powder, salt, and black pepper until completely coated.
~3 min
For extra flavor, you can let the chicken marinate in the spices for up to 24 hours in the fridge.
Heat the olive oil in a large skillet over medium-high heat. Add the spiced chicken and cook, stirring occasionally, until browned and cooked through (internal temperature reaches 165°F), about 8-10 minutes. Remove from heat and let rest.
~10 min
Avoid overcrowding the pan to ensure the chicken gets a nice sear rather than steaming.
Make the cucumber salad by combining the diced cucumber, halved cherry tomatoes, finely diced red onion, chopped parsley, and lemon juice in a small bowl. Toss well and season with a pinch of salt if desired.
~5 min
Prepare the tahini drizzle by whisking together the tahini, lemon juice, minced garlic, and salt in a small bowl. Gradually whisk in the warm water, 1 tablespoon at a time, until the sauce reaches a smooth, pourable consistency.
~2 min
Tahini seizes up and thickens when you first add lemon juice; keep whisking and adding warm water until it smooths out.
Assemble the bowls by dividing the cooked quinoa evenly among 4 meal prep containers. Top each with a portion of the shawarma chicken and the cucumber salad. Drizzle the tahini sauce over the top, or store it in small individual containers if meal prepping for later in the week.
~5 min

Nutrition

485

Calories

Protein (g)

Carbs (g)

Fat (g)

Sat. Fat (g)

Fiber (g)

Sugar (g)

680

Sodium (mg)

105

Cholesterol (mg)

Equipment

Medium saucepan with lid
Large skillet
Mixing bowls
Chef's knife
Cutting board
Whisk

Tips & Storage

To save even more time, buy pre-diced chicken and pre-washed quinoa.
If your tahini is very thick, you may need an extra tablespoon of warm water to reach the perfect drizzling consistency.
Add kalamata olives or a sprinkle of feta cheese if you do not need the recipe to be dairy-free.
Storage: Store in airtight meal prep containers in the refrigerator for up to 4 days. Keep the tahini dressing in a separate small container and drizzle right before serving. Enjoy cold or gently reheat the chicken and quinoa before adding the fresh salad.