Grilled Chicken Shawarma Bowl
Packed with bold Middle Eastern flavors, tender grilled chicken, and fresh veggies, this dish is perfect for lunch, dinner, or meal prep.
Servings: 4
Calories: 372kcal
Equipment
- Mixing bowl
- Whisk
- Grill or grill pan
- Tongs
- Cutting board
- Knife
- Measuring cups and spoons
- Serving bowls
Ingredients
For the Chicken:
- 2 boneless skinless chicken breasts
- Juice of 1 lime
- ⅓ cup avocado oil
- 1 clove garlic minced
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon ground coriander
- 1 teaspoon sumac
- ½ teaspoon smoked paprika
- ½ teaspoon ground turmeric
- ¼ teaspoon ground cinnamon
For the Bowls:
- ½ cup hummus
- 1 cucumber diced
- 1 bell pepper diced
- 2 cups cooked rice
- 2 green onions sliced
- ¼ cup fresh cilantro chopped
- ⅓ cup feta cheese crumbled
Instructions
- In a mixing bowl, whisk together lime juice, avocado oil, garlic, salt, pepper, coriander, sumac, smoked paprika, turmeric, and cinnamon. Add the chicken breasts and coat them thoroughly. Cover and refrigerate for at least 30 minutes (or up to 24 hours for deeper flavor).
- Preheat your grill or grill pan over medium-high heat. Remove the chicken from the marinade and shake off excess. Grill for 5-7 minutes per side until the internal temperature reaches 165°F. Let rest for 5 minutes before slicing.
- Divide cooked rice into bowls. Arrange sliced grilled chicken, hummus, diced cucumber, bell pepper, green onions, and feta cheese on top. Garnish with fresh cilantro.
- Drizzle with extra lime juice or your favorite dressing if desired. Enjoy immediately!
Nutrition
Calories: 372kcal | Carbohydrates: 32g | Protein: 7g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Cholesterol: 11mg | Sodium: 846mg | Potassium: 316mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1298IU | Vitamin C: 42mg | Calcium: 106mg | Iron: 2mg
