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Chicken Shawarma Bowls

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Get the best of the Middle East with this deconstructed chicken shawarma bowl. Made with oven-roasted chicken thighs, crispy pita chips and a delicious Israeli chickpea salad this healthy dinner recipe will quickly become a family favorite.

Ingredients

Scale

For the chicken:

  • 1 1/4 lb boneless, skinless chicken thighs (roughly 4-5)
  • 1 lemon, juiced
  • 1 tbsp olive oil
  • 2 garlic cloves, minced
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1/4 tsp turmeric
  • pinch of red pepper flakes

For the pita chips:

  • 2 whole wheat pitas, roughly torn into 1-inch pieces
  • 1 1/2 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 teaspoon red pepper flakes
  • optional: 1 tbsp za’atar seasoning

For the bowls:

  • 1/2 large english cucumber, quartered (roughly 1 cup)
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, chopped finely
  • 1 cup cooked chickpeas
  • 2 tbsp fresh parsley, chopped
  • 1/2 lemon, juiced
  • 4 cups baby greens (or greens of choice)
  • 1 cup tzatziki (homemade version)
  • optional: tahini for drizzling

Instructions

  1. Preheat oven to 450 degrees
  2. Top chicken thighs with lemon, olive oil, garlic and spices and marinate for at least 30 minutes (can marinate overnight, if desired).
  3. Place chicken on a parchment of silicone-lined baking tray and place in the oven roast until it is browned, crisp at the edges and cooked through, about 30 to 40 minutes.
  4. Remove from the oven, allow to rest 2 minutes, then slice into pieces.
  5. Meanwhile, make the pita chips: heat the olive oil in a medium pan over medium heat. Add the pita and cook for 5 to 6 minutes, stirring all of the time, until the pita is crunchy and golden brown. Remove from the heat and mix in the salt, red pepper flakes and za’atar if using (it’s delicious!)
  6. Prepare the salad by combining cucumber, tomatoes, red onion, chickpeas, parsley and lemon juice in a large bowl. Sprinkle with salt, if desired.
  7. To assemble bowls divide baby greens into 4 bowls. Top with veggie-chickpea salad and divide chicken, pita chips and tzatziki onto each bowl.
  8. Drizzle with tahini, if desired.
  9. Eat right away or keep ingredients separate and store in the fridge. For the pita chips, store in a brown paper bag on the countertop for several days.

Find it online: https://www.thehealthymaven.com/chicken-shawarma-bowls/