CryoCove Recipe

Chicken Shawarma Bowl

Name: Chicken Shawarma Bowl
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Ingredients: 8 oz chicken thighs, boneless; 1 cup cooked basmati rice; 1/4 cup hummus; 1/4 cup pickled turnips or cucumber; 1 tsp cumin; 1 tsp paprika; 1/2 tsp turmeric; 2 tbsp olive oil; 2 tbsp garlic sauce (toum)

Middle-Eastern-spiced chicken shawarma served over rice with hummus, pickled turnips, and garlic sauce.

Prep

15m

Cook

15m

Total

30m

Servings

Calories

530

Macro Breakdown

Protein38g (35%)

Carbs50g (46%)

Fat20g (19%)

Diet

omnivoregluten-free

Goal

performancerecovery

Pillar Benefits

FoodMoveBrain

Ingredients

8 oz chicken thighs, boneless
1 cup cooked basmati rice
1/4 cup hummus
1/4 cup pickled turnips or cucumber
1 tsp cumin
1 tsp paprika
1/2 tsp turmeric
2 tbsp olive oil
2 tbsp garlic sauce (toum)

Instructions

1
Mix cumin, paprika, turmeric, salt, and 1 tbsp olive oil. Coat chicken thighs.
2
Pan-sear chicken in remaining olive oil for 5-6 minutes per side until charred and cooked through.
3
Let rest for 3 minutes, then slice thinly.
4
Build bowls: rice, sliced shawarma chicken, hummus, and pickled turnips.
5
Drizzle with garlic sauce.

Tips

*Chicken thighs stay juicier than breasts for shawarma — don't substitute.
*Make toum at home by blending garlic, lemon juice, salt, and oil in a food processor.

Frequently Asked Questions

How many calories are in Chicken Shawarma Bowl?

Chicken Shawarma Bowl has 530 calories per serving with 38g of protein. It's a great option for a healthy lunch meal.

How long does it take to make Chicken Shawarma Bowl?

This recipe takes 15 minutes of prep and 15 minutes of cooking, for a total of 30 minutes from start to finish.

Is Chicken Shawarma Bowl suitable for special diets?

Yes, this recipe is compatible with the following diets: omnivore, gluten-free. Check the full ingredient list to confirm it meets your specific needs.

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Log This Recipe Get Coaching

Instructions

Mix cumin, paprika, turmeric, salt, and 1 tbsp olive oil. Coat chicken thighs.

Pan-sear chicken in remaining olive oil for 5-6 minutes per side until charred and cooked through.

Let rest for 3 minutes, then slice thinly.

Build bowls: rice, sliced shawarma chicken, hummus, and pickled turnips.

Drizzle with garlic sauce.