High-Protein Chicken Shawarma Bowl

Serves 4 · 25 min prep · 15 min cook

Ingredients

• 1.5 lb boneless skinless chicken thighs
• 1/2 cup plain Greek yogurt
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 2 tsp ground cumin
• 1.5 tsp smoked paprika
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/4 tsp cayenne pepper
• 1 tsp salt
• 1/2 tsp black pepper
• 3 cups cooked quinoa or brown rice
• 1 cup cucumber, diced
• 1 cup cherry tomatoes, halved
• 1 cup red cabbage, shredded
• 3 tbsp tahini
• 2 tbsp water
• 2 tbsp fresh parsley, chopped

Instructions

1. 1Pat the chicken thighs dry and place them in a bowl or zip-top bag.
2. 2Whisk the Greek yogurt, lemon juice, olive oil, minced garlic, cumin, smoked paprika, coriander, turmeric, cayenne, salt, and black pepper into a thick marinade.
3. 3Coat the chicken thoroughly with the marinade, cover, and refrigerate for at least 20 minutes while you prep the bowl toppings; longer is fine if meal-prepping ahead.
4. 4Heat a large skillet or grill pan over medium-high heat until hot. Add the marinated chicken in a single layer and cook 5 to 7 minutes per side until deeply browned and the internal temperature reaches 165°F.
5. 5Transfer the cooked chicken to a cutting board, rest 3 minutes, then slice into thin strips against the grain.
6. 6Warm the cooked quinoa or brown rice if needed and divide it among four bowls as the base.
7. 7Arrange sliced shawarma chicken, diced cucumber, halved cherry tomatoes, and shredded red cabbage in neat sections over the grains.
8. 8Stir tahini with a splash of water and salt until it becomes a pourable sauce; drizzle generously over each bowl.
9. 9Scatter chopped parsley on top for freshness and color.
10. 10Serve immediately or pack components separately for high-protein work lunches that reheat well.