Flavorful Chicken Shawarma Bowl Recipe
A quick, flavorful shawarma-style chicken bowl with quinoa and fresh vegetables. Balanced, easy to prepare, and perfect for busy meals with bold taste and vibrant color.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40
- Yield: 4 servings
- Category: Dinner
- Method: Sautéing/Steaming
- Cuisine: American
- Diet: Balanced
Ingredients
3–4 boneless, skinless chicken breasts, cut into bite-sized cubes
1 teaspoon Ras El Hanout seasoning or shawarma seasoning
1 teaspoon smoked paprika
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
2 tablespoons extra virgin olive oil, divided
1 small white onion, sliced
1 cup dry quinoa
1.5 cups water
1 small red onion
1 small yellow bell pepper
3 garden cucumbers, about 1 cup chopped
1 cup grape or cherry tomatoes
1 lemon, juiced
2 tablespoons olive oil or avocado oil
1–2 tablespoons fresh chopped curly parsley
Instructions
Season chicken cubes with Ras El Hanout, smoked paprika, salt, and pepper.
Cook quinoa with water as per package instructions (usually 15 minutes).
Heat 1 tbsp oil in a pan, sauté sliced white onion and yellow bell pepper until softened.
Add remaining oil and cooked chicken to the pan, sauté until fully cooked (5–7 minutes).
Chop cucumbers, red onion, and tomatoes to make a fresh veggie mix.
Combine cooked quinoa, sautéed vegetables, and chicken in a bowl.
Drizzle with lemon juice, avocado oil, and parsley before serving.
Notes
Substitute chicken with tofu, shrimp, or lamb (if halal). Use olive oil spray for a lighter version. For gluten-free: ensure quinoa and seasonings are certified gluten-free. Adjust seasoning to taste.