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These Healthy Chicken Shawarma Bowls need to be in your weeknight dinner rotation! Fresh vegetables, chickpeas, seasoned chicken and the most amazing spiced yogurt sauce. Keep it low-carb with cauliflower rice or substitute with your favorite whole grain for a complete balanced meal!
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4.42 from 46 votes

Healthy Chicken Shawarma Bowls

Chicken Shawarma Bowls are made with fresh veggies, chickpeas, seasoned chicken and the most amazing spiced yogurt sauce.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Bowls, Chicken + Poultry, Dinners
Cuisine: Mediterranean
Keyword: chicken shawarma, chicken shawarma bowls
Servings: 4 servings
Author: Danae Halliday

Ingredients

Chicken

  • 1 pound boneless skinless chicken breasts
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano, rubbed between the palms of your hands
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper

Cauliflower Rice

  • 12 ounces cauliflower rice, I used frozen
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon garlic powder
  • Fresh ground black pepper to taste
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 2 tablespoon chopped flat leaf parsley

Spiced Greek Yogurt Sauce

  • 1/2 cup plain Greek yogurt
  • 1 tablespoon tahini
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon garlic powder
  • Fresh ground black pepper to taste

Other Ingredients

  • 1 cup halved cherry tomatoes
  • 1 cup diced English cucumber
  • 15 ounces canned chickpeas, rinsed and drained

Instructions

Spiced Greek Yogurt Sauce:

  • In a small bowl whisk together all of the ingredients for the sauce until smooth. Cover and refrigerate until ready to serve.

Chicken:

  • In a small bowl combine all of the spices and sprinkle evenly all over the chicken. Cook or grill the chicken until no longer pink inside and let it rest for at least 5 minutes before dicing it.

Cauliflower Rice:

  • Heat a medium sized non-stick skillet over medium-high heat and spray it with cooking oil.
  • When the skillet is hot add in the cauliflower rice, salt, cumin, coriander, garlic powder and black pepper.
  • Stir to combine and sauté for 2-3 minutes. Add in the lemon zest and juice and sauté another minute.
  • Add in the chopped parsley, stir to combine and taste for seasoning. Remove from the heat and let it cool for a minute before dividing it evenly between 4 bowls.

Assembling the Bowls:

  • Top the cauliflower rice evenly with the diced chicken, tomatoes, cucumber and chickpeas. Finish with a dollop of the spiced Greek yogurt sauce, a drizzle of olive oil and a sprinkle of parsley and lemon zest.

Notes

  • If you want a more carb heavy meal, substitute the cauliflower rice with brown rice, farro or your favorite whole grain.

Nutrition

Calories: 305kcal | Carbohydrates: 25g | Protein: 35g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 74mg | Sodium: 762mg | Fiber: 8g | Sugar: 4g