Protein bowls are popular for their versatility, offering a variety of options to suit different tastes and dietary preferences. Whether you prefer lean meats like roasted chicken, healthy fats from fish like salmon, or vegetarian sources like tofu or chickpeas, there’s a bowl combination for everyone.
What’s great about these bowls is how easily they come together, perfect for a busy weeknight or a quick lunch break. You don’t need any fancy equipment—just a cutting board for chopping toppings and a small bowl for mixing sauce.
Start with a base of grains like rice, quinoa, or farro, or opt for leafy greens like spinach or kale. Then add your protein of choice, followed by crunchy vegetables, healthy fats like avocado or nuts, and finish with a flavorful sauce.
This recipe, inspired by a dish I saw on social media, features aromatic Mediterranean-style chicken shawarma cooked with red onions, chickpeas, assorted veggies, and served over white rice. It’s a delicious and satisfying meal that’s easy to customize to your liking.
By roasting the chicken thighs while you prepare the grains and chop the toppings, you can assemble the meal in just about 5 minutes when it’s time to eat. Sweet!
Chicken Shawarma Bowl
For the chicken:
- 2 pounds boneless chicken thighs, trimmed of fat
- 2-3 tablespoons extra-virgin olive oil
- Salt and freshly cracked black peppe
- 2 tablespoons plain yogurt
- Juice of 1 lemon
- 1 tablespoon dried thyme
- 1 1/2 tablespoons garlic powder
- 1 tablespoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon turmeric
- 1/2 teaspoon cumin
- 1/2 teaspoon cinnamon
- Dash of ground nutmeg
- 1/2 large or 1 small red onion, thinly sliced
For the bowl:
- 1 1/2 cups cooked white or brown rice
- 1 cup whole canned chickpeas
- 2 small cucumbers, sliced into half-moons
- 1 red or yellow bell pepper, seeds and ribs removed, chopped
- 1/2 cup feta cheese crumbles
- Chopped parsley for garnish
For the sauce:
- 1 cup plain Greek yogurt
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh dill
- Juice of 1 lemon
To prepare the chicken:
Trim the fat off the chicken thighs and season them generously with salt and pepper. Place them in a large bowl and drizzle with olive oil.
In a small bowl, mix together the yogurt and lemon juice, then add this mixture to the bowl with the chicken. Toss everything together with a rubber spatula.
In another bowl, combine the thyme, garlic powder, paprika, cayenne, turmeric, cumin, cinnamon, and nutmeg. Add this spice mixture to the bowl with the chicken and toss well to combine. Adjust seasoning to taste.
Add the sliced onion to the bowl with the chicken, toss to combine, and allow it to marinate for an hour or up to a day in the fridge. Alternatively, you can cook it right away by placing it in a loaf pan.
To cook the chicken:
Preheat the oven to 425 degrees Fahrenheit and bring the chicken mixture up to room temperature if it’s been in the fridge.
Pack the chicken and onions into a loaf pan and cook in the preheated oven for 45-55 minutes, or until an instant thermometer reads 160 degrees Fahrenheit.
While the chicken is cooking, prepare the rice according to package directions, drain and rinse the chickpeas, and chop the vegetables. Prepare the sauce by mixing together the yogurt, garlic, dill, and lemon juice, then set it aside.
Once the chicken is done, drain any excess juices from the pan and flip the loaf pan onto a cutting board. Cut the meat into thin strips or chunks.
To assemble the bowls:
Place a scoop of rice in each bowl, along with 1/4 cup of chickpeas, sliced vegetables, and feta cheese.
Add chopped chicken on top, then drizzle with the prepared sauce.
Season to taste with additional salt and pepper if desired, and serve. Any leftover chicken can be used for a salad or sandwich the next day.
