Chicken Shawarma Bowl

Street food flavors packed into a clean, protein-rich bowl with cauliflower rice or quinoa.

Ingredients

• 1.5 lbs boneless skinless chicken thighs
• Shawarma spice: 1.5 tsp cumin, 1 tsp paprika, 1/2 tsp turmeric, 1/2 tsp coriander, 1/4 tsp cinnamon, 1/4 tsp cayenne, 1/2 tsp garlic powder
• 2 tbsp olive oil
• 2 cups cooked cauliflower rice or quinoa
• 1 cup cherry tomatoes, halved
• 1 English cucumber, diced
• 1/2 red onion, thinly sliced
• 1/4 cup Kalamata olives
• Tzatziki: 1 cup Greek yogurt, 1/2 cucumber grated and squeezed, 2 cloves garlic minced, 1 tbsp lemon juice, 1 tbsp fresh dill
• Pita bread (optional)

Directions

1. Mix all shawarma spices together. Coat chicken thoroughly in spice mixture and olive oil.
2. Let marinate at least 30 minutes or overnight in the fridge.
3. Cook chicken in a hot cast iron pan or grill 6-7 minutes per side until 165°F. Rest 5 minutes, then slice.
4. Make tzatziki: mix all ingredients, season with salt. Refrigerate.
5. Assemble bowls: grain base, sliced chicken, tomatoes, cucumber, onion, olives.
6. Drizzle generously with tzatziki.

Notes

Marinating overnight dramatically deepens the flavor. Chicken thighs stay juicier than breasts.