Light Chicken Shawarma Bowl
Nutrition per serving
Ingredients
- 600g chicken breast, cut into strips
- 200g Greek yogurt (divided: 150g marinade + 50g sauce)
- 2 tbsp shawarma spice mix
- Juice of 1 lemon
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 200g quinoa, rinsed
- 2 cucumbers, diced
- 250g cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 200g red cabbage, shredded
- 2 tbsp tahini
- 2 tbsp fresh parsley or mint, chopped
- Salt and black pepper, to taste
Instructions
Mix 150g yogurt with the shawarma spice, lemon juice, garlic, olive oil, salt and pepper; coat the chicken strips and marinate at least 15 minutes (up to overnight).
Simmer the quinoa in salted water 12–14 minutes until fluffy; rest 5 minutes and fluff with a fork.
Toss the cucumber, tomatoes, red onion and cabbage with a pinch of salt and a squeeze of lemon.
Sear the marinated chicken in a hot pan 6–8 minutes, turning, until charred at the edges and cooked through.
Whisk the remaining 50g yogurt with the tahini, a squeeze of lemon and water to a drizzle-able sauce.
Build the bowls: quinoa base, chicken strips, salad and cabbage; drizzle with tahini-yogurt sauce and scatter over the herbs. For meal prep, store the components separately.
This is the shawarma you crave from the corner spot, rebuilt as a bowl that actually fits your week. Strips of chicken marinate in spiced yogurt until tender, then hit a ripping-hot pan for those charred edges, and land on fluffy quinoa. A crunchy cucumber-tomato salad, vivid red cabbage and a tahini-yogurt drizzle pull the whole thing together. The yogurt does double duty: it tenderizes the chicken and makes the sauce creamy without a heavy mayo base. Each bowl delivers 40 grams of protein at 520 calories, with 45 grams of carbs, 15 grams of fat and 8 grams of fiber — solid fuel for training days or anyone building healthy weight. It is built for meal prep: cook the quinoa and chicken on Sunday, keep the salad separate, and assemble in two minutes all week.
