Ingredients
For the Chicken:
- 3 to 4 tablespoons olive oil
- 1 to 1.25 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 ½ teaspoons cumin
- 1 ½ teaspoons smoked paprika (regular paprika can be used as a substitute)
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 1 teaspoon Kosher salt, or to taste
- 1 teaspoon freshly ground black pepper, or to taste
- 3 to 4 cloves garlic, finely minced or pressed
- ¼ cup lemon juice
For the Salad:
- 1 (15-ounce) can chickpeas (garbanzo beans), drained and rinsed (preferably no-salt-added), seasoned with salt and pepper if desired
- 1 to 2 tablespoons olive oil, if necessary
- 2 cups tomatoes, diced if using regular tomatoes or halved if using cherry/grape tomatoes
- 2 cups English cucumber, diced small
- ½ cup red onions, diced small (optional)
- 2 to 3 tablespoons fresh parsley, finely minced
For the Sauce:
- 6 ounces plain Greek yogurt (must be Greek yogurt; 0% fat used)
- 2 to 3 tablespoons lemon juice, or as desired for consistency
- 1 clove garlic, finely minced or pressed (optional)
- 1 teaspoon cumin
- ½ teaspoon ground coriander
- ¾ teaspoon Kosher salt, or to taste
- ¾ teaspoon freshly ground black pepper, or to taste
- ½ teaspoon granulated sugar (optional and to taste)
Instructions
Cooking the Chicken
1. In a large skillet, heat the olive oil over medium-high heat.
2. Add the chicken pieces, and evenly sprinkle with cumin, smoked paprika, turmeric, salt, and pepper.
3. Cook for about 5 minutes, flipping intermittently to ensure all sides are evenly cooked.
4. When the chicken is about 90% cooked through, reduce the heat to medium-low. Add the garlic and cook for 1 to 2 minutes, or until fragrant, stirring intermittently.
5. Add the lemon juice (use caution as it may bubble up) and allow the chicken to simmer for another 1 to 2 minutes, or until fully cooked. Cooking time will vary based on the thickness of the chicken breasts and the size of the pieces.
6. Remove the chicken with a slotted spoon, saving the pan juices, and place the chicken in a bowl.
Preparing the Salad
1. Add the chickpeas to the cooking juices in the skillet. Season with salt and pepper if desired, and add more olive oil if necessary.
2. Stir to coat and cook over medium heat for about 5 minutes, stirring intermittently.
3. Transfer the chickpeas and any cooking juices to the bowl with the chicken.
4. Add the tomatoes, cucumbers, and optional red onions. Evenly sprinkle with parsley and set aside.
Making the Sauce
1. In a medium bowl, combine all sauce ingredients. Whisk to combine.
2. Taste and adjust the flavor balance as needed by adding more salt, pepper, lemon juice, or a pinch of sugar.
3. Evenly drizzle the sauce over the chicken salad bowls to taste.
Storage
- This Chicken Shawarma Salad Bowl is best served fresh but will keep airtight in the fridge for up to 5 days.
- If planning for leftovers or meal prep, do not add the sauce until serving. Keep the sauce separate in an airtight container in the fridge for up to 5 days.
Enjoy Your Easy Chicken Shawarma Salad Bowls!
This healthy and delicious recipe combines the vibrant flavors of shawarma with fresh, crisp salad ingredients, making it a perfect meal for any day of the week.