Go Back
Chicken Shawarma Rice Bowl: Weeknight Wow in One Bowl
Print Recipe

Chicken Shawarma Rice Bowl: Weeknight Wow in One Bowl

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Calories: 520kcal

Ingredients

  • 1 pound boneless, skinless chicken thighs (or breasts if you insist on leaner vibes)
  • 2 tbsp olive oil
  • 2 tsp ground cumin
  • 2 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp ground coriander
  • 1/2 tsp turmeric (optional for sunshine color)
  • 1/2 tsp chili powder or pinch of cayenne (adjust to heat taste)
  • Salt and pepper to taste
  • 2 cups cooked basmati or long-grain rice
  • 1 cup chopped tomato
  • 1/2 cup red onion, thinly sliced
  • 1/2 cup hummus or yogurt-garlic sauce
  • Fresh parsley or cilantro for garnish
  • Juice of 1/2 lemon (optional but bright)

Instructions

  • Marinate the chicken: in a bowl, mix olive oil, cumin, paprika, garlic powder, coriander, turmeric, chili powder, salt, and pepper. Toss in the chicken until well coated. Let it sit 10–15 minutes if you’re sprinting, or up to 2 hours if you’ve got plans for later.
  • Cook the chicken: heat a skillet over medium-high heat. Sear the chicken for 4–6 minutes per side until golden and cooked through. Rest for a few minutes, then slice into strips.
  • Prepare the rice: fluff your cooked rice with a fork. If you want extra zing, stir in a squeeze of lemon juice and a pinch of salt.
  • Assemble the bowls: spread a bed of rice in each bowl. Pile on the sliced chicken, cucumber, tomato, and red onion. Dollop hummus or yogurt sauce on top. Finish with herbs and a little more lemon if you like.
  • Finish and serve: grab a fork, a spoon, or both, and dig in. Optional extra: a drizzle of olive oil or a sprinkle of za’atar for extra personality.