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High Protein Chicken Lunch: Chicken Shawarma Bowl Recipe

Name: High Protein Chicken Lunch: Chicken Shawarma Bowl Recipe
Total time: 45 min
Yield: 410 g
Ingredients: boneless skinless chicken thighs 1.5 lbs; cooked basmati rice 3 cups; English cucumber 1 piece; cherry tomatoes 1 cup; red onion 0.5 cup; dill pickles 0.5 cup; romaine lettuce 2 cups; plain Greek yogurt 0.5 cup; olive oil 3 tbsp; lemon juice 3 tbsp; garlic cloves 4 pieces; ground cumin 2 tsp; ground coriander 2 tsp; smoked paprika 2 tsp; ground turmeric 1 tsp; salt 1 tsp; black pepper 0.5 tsp

Spiced chicken, pickles, garlic sauce, rice — a shawarma bowl at home rivals your favorite counter spot. Bold Middle Eastern flavors, serious protein.

Cook 45 min Difficulty NORMAL 510 kcal

#high protein #mediterranean #diabetic friendly #bariatric friendly

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Ingredients

Main ingredients

boneless skinless chicken thighs 1.5 lbs
cooked basmati rice 3 cups
English cucumber 1 piece
cherry tomatoes 1 cup
red onion 0.5 cup
dill pickles 0.5 cup
romaine lettuce 2 cups

Seasonings/Sauce

plain Greek yogurt 0.5 cup
olive oil 3 tbsp
lemon juice 3 tbsp
garlic cloves 4 pieces
ground cumin 2 tsp
ground coriander 2 tsp
smoked paprika 2 tsp
ground turmeric 1 tsp
salt 1 tsp
black pepper 0.5 tsp

Nutrition summary

Carbohydrates 45 g 35%

Protein 38 g 30%

Fat 18 g 35%

Serving size 410g

Cooking steps

1

Mix Greek yogurt, olive oil, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, salt, and black pepper in a bowl to make the marinade.
2

Add chicken thighs to the marinade, toss to coat thoroughly, and let sit for at least 30 minutes (up to 4 hours in the refrigerator) to maximize flavor fusion.
3

Preheat a large skillet or grill pan over medium-high heat. Cook the marinated chicken for 5-6 minutes per side until deeply browned and cooked through (internal temp: 165°F). Rest for 5 minutes, then slice into strips.
4

Prepare the bowls: divide cooked basmati rice into serving bowls, then arrange sliced chicken, chopped cucumber, halved cherry tomatoes, sliced red onion, pickles, and shredded romaine on top.
5

Drizzle extra lemon juice and a little olive oil over the bowls, then serve immediately with your favorite garlic sauce alongside for authentic flavor.

Personalized Q&A

Q. What ingredient gives this Chicken Shawarma Bowl its signature flavor?

The authentic Middle Eastern flare comes from the marinade—a mix of Greek yogurt, lemon juice, garlic, cumin, coriander, paprika, and turmeric—which infuses the chicken with deep, aromatic flavor. This combination defines the shawarma identity and sets it apart.

Q. What's the key to cooking juicy, well-browned shawarma chicken at home?

For best results, use medium-high heat to sear the marinated chicken thighs for 5-6 minutes per side until golden and fully cooked. Allowing the chicken to rest before slicing helps keep it juicy. Avoid overcooking by monitoring for an internal temperature of 165°F.

Q. How can I keep the chicken from drying out or becoming rubbery?

Marinating the chicken for at least 30 minutes ensures moisture retention and tenderness. Cooking over medium-high heat and resting the meat after cooking prevents drying out. Thighs are naturally juicier than breasts, offering better resilience to overcooking.

Q. How much protein, carbohydrates, and calories are in each bowl?

Each serving provides about 38g protein, 45g carbohydrates, 18g fat, and 510 kcal. The protein-to-carb ratio is excellent for a high protein lunch, and fat is moderate due to the use of olive oil and yogurt.

High Protein Chicken Lunch: Chicken Shawarma Bowl Recipe

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