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For the base of your Chicken Shawarma Bowl, you need simple, fresh ingredients. The star is the chicken. Here’s what you should gather: - 1 lb boneless, skinless chicken thighs - 2 cups cooked quinoa (or rice) - 1 cup cherry tomatoes, halved - 1 cucumber, diced - ½ red onion, thinly sliced - ½ cup hummus (store-bought or homemade) - Fresh parsley, chopped (for garnish) - Lemon wedges (for serving) The magic of shawarma comes from its spices. Use these for a tasty marinade: - 3 tablespoons olive oil - 2 cloves garlic, minced - 1 tablespoon ground cumin - 1 tablespoon ground coriander - 1 teaspoon paprika - 1 teaspoon turmeric - ½ teaspoon cayenne pepper (adjust to taste) - Salt and pepper, to taste Mix these spices with olive oil and garlic. This is where the flavor starts. The marinade makes the chicken juicy and packed with taste. Feel free to customize your bowl with fun toppings. Here are some ideas: - Feta cheese for a salty kick - Sliced olives for brininess - Roasted red peppers for sweetness - Avocado for creaminess - Mixed greens for added crunch These extras can take your bowl to the next level. Enjoy making it your own! For the complete recipe, check out the Full Recipe section. First, make your marinade. In a large bowl, mix together olive oil, minced garlic, ground cumin, ground coriander, paprika, turmeric, cayenne pepper, salt, and pepper. This blend gives the chicken its rich flavor. Make sure it’s well mixed. Add the chicken thighs to the marinade. Coat them evenly in the mixture. Cover the bowl with plastic wrap. Let it sit in the fridge for at least 1 hour. You can leave it overnight for a deeper taste. Next, preheat your oven to 400°F (200°C). Grab a baking sheet and line it with parchment paper. Place the marinated chicken on the sheet. Bake it for 20 to 25 minutes. You want it golden brown and cooked through. Check the internal temperature; it should reach 165°F (75°C). While the chicken cooks, prepare your quinoa or rice as per package instructions. Chop your tomatoes, cucumber, and red onion. Once your chicken is done, take it out of the oven and let it rest for a few minutes. Then, slice it into strips. Now, it’s time to build your bowl! Start with a base of cooked quinoa or rice. Layer on the sliced chicken, followed by halved cherry tomatoes, diced cucumber, and red onion. Add a big dollop of hummus on top. Finish it off with fresh chopped parsley for color. Serve with lemon wedges on the side for extra flavor. Enjoy your delicious Chicken Shawarma Bowls! For the complete recipe, check out the Full Recipe section. To get the most flavor, marinate your chicken well. Use a mix of olive oil, garlic, and spices. I recommend letting the chicken sit in the marinade for at least one hour. If you can, try to marinate it overnight. This helps the spices soak in and makes the chicken taste amazing. You can cook chicken shawarma in the oven or on the grill. Baking is easy and requires less fuss. Preheat your oven to 400°F. Place the chicken on a baking sheet and cook until golden brown. If you want a smoky flavor, use a grill. Grill the chicken on medium heat for about 5-7 minutes per side. Both methods create juicy and flavorful chicken. To build a balanced meal, layer your bowl with healthy ingredients. Start with quinoa or rice as your base. Add sliced chicken for protein. Then, pile on fresh veggies like tomatoes and cucumbers. Finish with a dollop of hummus for creaminess. A squeeze of lemon brightens up the flavors. These steps ensure every bite is tasty and satisfying. For a full recipe, check out the complete details above. {{image_2}} You can easily make this dish vegetarian or vegan. Instead of chicken, use chickpeas or marinated tofu. Both options soak up the spices well. For a hearty base, try using quinoa or brown rice. Add roasted veggies like bell peppers or zucchini for extra flavor and texture. If you want to mix it up, consider other proteins. Grilled shrimp or beef can work great too. For a lighter option, try using fish like salmon. You can switch the grains too. Use couscous or farro for a fun twist. Each grain brings its own taste and texture. Feel free to get creative with flavors. Add a spicy tahini sauce for a kick. Try mixing in fresh herbs like mint or cilantro for freshness. You can also play with toppings. Feta cheese or olives can add a briny bite. The goal is to make it your own! For the full experience, don’t forget to follow the Full Recipe. After enjoying your Chicken Shawarma Bowls, store any leftovers in airtight containers. This keeps them fresh and safe to eat. Place the chicken, quinoa, and veggies in separate containers if you can. This helps maintain their texture and flavor. Use leftovers within three days for the best taste. To reheat your Chicken Shawarma, use the oven or stovetop. These methods help keep the chicken juicy and the quinoa fluffy. If you use the microwave, cover the bowl with a damp paper towel. This keeps moisture in and prevents drying out. Heat until warm, but not too hot, to avoid losing flavor. You can freeze Chicken Shawarma Bowls for later use. First, let the chicken cool completely. Then, slice it and pack it in freezer-safe bags. Add cooked quinoa and veggies to separate bags. Label them with the date. You can freeze for up to three months. Thaw overnight in the fridge before reheating. This makes meal prep easy! To make Chicken Shawarma Bowls at home, you need to prepare a tasty marinade. Start by mixing olive oil, garlic, cumin, coriander, paprika, turmeric, and cayenne pepper. Add salt and pepper to taste. Coat the chicken thighs with this marinade. Let it sit for at least one hour in the fridge. Next, bake the chicken in a preheated oven at 400°F for about 20-25 minutes. While the chicken cooks, prepare your quinoa or rice. Once done, slice the chicken and assemble your bowl with quinoa, chicken, cherry tomatoes, cucumber, red onion, and hummus. Finally, enjoy your delicious creation! If you want to replace quinoa, you have many options. Rice is a great choice, both white and brown. You can also use couscous or bulgur wheat. For a low-carb option, try cauliflower rice or zucchini noodles. Each of these choices brings different flavors and textures to your bowl. Yes, you can marinate chicken overnight for deeper flavor. This long marination time helps the spices soak in well. Just remember to cover the bowl tightly with plastic wrap. This keeps the chicken fresh and flavorful until you are ready to cook. Chicken Shawarma Bowls are tasty on their own, but sides can enhance the meal. Fresh pita bread is a great option. You can also serve a simple green salad with lemon dressing. Roasted vegetables add color and flavor too. For a fun twist, try pickled vegetables for a zesty kick. In this article, we explored making delicious Chicken Shawarma Bowls. We discussed key ingredients, spices, and marinade preparation. You learned how to cook the chicken and assemble your bowl. Tips for marination and cooking methods help boost flavor. We even covered veggie options and storage tips. The Chicken Shawarma Bowl is easy to make and offers great variety. Enjoy creating and customizing these bowls to fit your taste. You’ll love every bite!

Chicken Shawarma Bowls

Enjoy the delicious flavors of Savory Chicken Shawarma Bowls with this easy recipe! Marinated chicken thighs baked to perfection are served over a bed of fluffy quinoa, topped with fresh veggies and creamy hummus. Perfect for meal prep or a family dinner, these bowls are as nutritious as they are tasty. Click through to discover the full recipe and make these satisfying bowls tonight!
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Ingredients
  

1 lb boneless, skinless chicken thighs

3 tablespoons olive oil

2 cloves garlic, minced

1 tablespoon ground cumin

1 tablespoon ground coriander

1 teaspoon paprika

1 teaspoon turmeric

½ teaspoon cayenne pepper (adjust to taste)

Salt and pepper, to taste

2 cups cooked quinoa (or rice)

1 cup cherry tomatoes, halved

1 cucumber, diced

½ red onion, thinly sliced

½ cup hummus (store-bought or homemade)

Fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Instructions
 

In a large bowl, mix together olive oil, minced garlic, ground cumin, ground coriander, paprika, turmeric, cayenne pepper, salt, and pepper. This will be your marinade.

    Add the chicken thighs to the marinade, ensuring they are evenly coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 1 hour (up to overnight for deeper flavor).

      Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

        Place the marinated chicken on the prepared baking sheet and bake for 20-25 minutes, or until cooked through and golden brown, reaching an internal temperature of 165°F (75°C).

          While the chicken is baking, prepare the quinoa (or rice) according to package instructions, and chop the vegetables (tomatoes, cucumber, and red onion).

            Once the chicken is done, remove it from the oven and let it rest for a few minutes. Then, slice it into strips.

              In serving bowls, layer the cooked quinoa (or rice), followed by the sliced chicken, halved cherry tomatoes, diced cucumber, and sliced red onion.

                Add a generous dollop of hummus on top and garnish with fresh chopped parsley.

                  Serve the bowls with lemon wedges on the side for an extra burst of flavor.

                    Prep Time: 15 minutes | Total Time: 1 hour 10 minutes | Servings: 4