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29) Chicken Shawarma Bowl with Pickled Onions

Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 lb boneless skinless chicken breasts thinly sliced
  • 2 tbsp olive oil
  • 1 tbsp shawarma spice blend or 1 tsp each cumin, paprika, coriander, garlic powder
  • 1/2 tsp salt and 1/4 tsp black pepper
  • 1 cup cooked rice or quinoa
  • 1 cup chopped romaine or mixed greens
  • 1/2 cup cherry tomatoes halved
  • 1/2 cup cucumber diced
  • 1/3 cup pickled red onions quick-pickled
  • 1/4 cup plain Greek yogurt or tahini sauce
  • Juice of 1/2 lemon

Method
 

  1. Marinate chicken with oil, spice blend, salt, and pepper for 10–30 minutes.
  2. Heat a skillet over medium-high and cook chicken 5–7 minutes until browned and cooked through.
  3. Meanwhile, toss sliced onion in 2 tbsp vinegar, 1 tsp sugar, and a pinch of salt; let sit 10 minutes.
  4. Assemble bowls with rice, greens, tomatoes, cucumber, and chicken. Top with pickled onions and yogurt or tahini, squeeze lemon over all.