Easy Chicken Shawarma Salad Bowls
🧡💚 An EASY version of chicken shawarma that's fast, HEALTHY, and delish!! Fragrant spices, juicy lemony chicken, fresh veggies, and a tangy Greek-yogurt sauce that's cooling and PERFECT!!
Servings: 4 Servings
Calories: 681cal
Ingredients
Chicken
- 3 to 4 tablespoons olive oil
- 1 to 1.25 pounds boneless skinless chicken breasts cut into bite-sized pieces
- 1 ½ teaspoons cumin
- 1 ½ teaspoons smoked paprika regular paprika may be substituted
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 1 teaspoon Kosher salt or to taste
- 1 teaspoon freshly ground black pepper or to taste
- 3 to 4 cloves garlic finely minced or pressed
- ¼ cup lemon juice
Salad
- one 15-ounce can chickpeas garbanzo beans, drained and rinsed (I use no-salt added), seasoned with salt and pepper if desired
- 1 to 2 tablespoons olive oil if necessary
- 2 cups tomatoes diced if using regular tomatoes or halved if using cherry/grape tomatoes
- 2 cups English cucumber diced small
- ½ cup red onions diced small; optional
- 2 to 3 tablespoons fresh parsley finely minced
Sauce
- 6 ounces plain Greek yogurt must be Greek yogurt, I used 0% fat
- 2 to 3 tablespoons lemon juice or as desired for consistency
- 1 clove garlic finely minced or pressed, optional
- 1 teaspoon cumin
- ½ teaspoon ground coriander
- ¾ teaspoon Kosher salt or to taste
- ¾ teaspoon freshly ground black pepper or to taste
- ½ teaspoon granulated sugar optional and to taste
Instructions
- Chicken – To a large skillet, add the oil, chicken, evenly sprinkle with cumin, smoked paprika, turmeric, salt, pepper, and cook over medium-high heat for about 5 minutes, flipping intermittently so all sides cook evenly.
- When chicken is about 90% cooked through, reduce the heat to medium-low, add the garlic and cook for 1 to 2 minutes, or until fragrant; stir intermittently.
- Add the lemon juice (use caution because it will bubble up), and allow chicken to simmer another 1 to 2 minutes, or until done. Cooking time will vary based on thickness of chicken breasts and sizes of pieces. Remove chicken with a slotted spoon (save the pan juices) and place chicken in bowl(s).
- Salad – Add the chickpeas to the cooking juices in the skillet, season with salt and pepper if desired, add oil if necessary, stir to coat, and cook over medium heat for about 5 minutes; stir intermittently. Transfer the chickpeas and any cooking juices to the bowl(s) with the chicken.
- Add the tomatoes, cucumbers, optional red onions, and evenly sprinkle with parsley; set aside.
- Sauce – To a medium bowl, add all ingredients, whisk to combine, taste, and check for flavor balance. Add additional salt, pepper, lemon juice, pinch sugar, etc. if necessary, to taste. Evenly drizzle sauce over bowl(s), to taste. Recipe is best fresh but will keep airtight in the fridge for up to 5 days; do not add the sauce if you're doing planned leftovers/meal prep and keep separate. Extra sauce will keep airtight in the fridge for up to 5 days.
Nutrition
Serving: 1 | Calories: 681cal | Carbohydrates: 46g | Protein: 60g | Fat: 29g | Saturated Fat: 5g | Polyunsaturated Fat: 22g | Cholesterol: 123mg | Sodium: 1586mg | Fiber: 12g | Sugar: 13g
