About this recipe
These Chicken Shawarma Protein Bowls are made for easy meal prep without feeling boring. The chicken is coated in warm shawarma-style spices, then served with cauliflower rice, a crisp cucumber tomato salad, and a creamy garlic yogurt sauce for a filling high-protein low-carb meal you can prep ahead.
Ingredients
Shawarma chicken
- 1 1/2 lb boneless skinless chicken breasts (cut into bite-size pieces)
- 1 1/2 tbsp olive oil
- 1 tbsp lemon juice (fresh is best)
- 2 tsp ground cumin
- 1 1/2 tsp paprika
- 1 tsp ground coriander
- 1 tsp garlic powder
- 1/2 tsp turmeric
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 pinch cayenne pepper (optional)
Bowls
- 4 cups cauliflower rice (fresh or frozen)
- 1 tbsp olive oil
- 1/4 tsp kosher salt
- 1 cup cucumber (diced)
- 1 cup cherry tomatoes (halved)
- 1/4 cup red onion (thinly sliced)
- 2 tbsp fresh parsley (chopped)
- 1 tbsp lemon juice (for the salad)
Garlic yogurt sauce
- 3/4 cup plain Greek yogurt
- 1 tbsp lemon juice
- 1 clove garlic (finely grated or minced)
- 1 tbsp water (to thin if needed)
- 1/4 tsp kosher salt
- 1 pinch black pepper
Equipment
Large Skillet
Mixing Bowl
Whisk
Cutting Board
Meal Prep Containers
Instructions
- 1
Season the chicken
Add the chicken to a bowl with olive oil, lemon juice, cumin, paprika, coriander, garlic powder, turmeric, salt, black pepper, and cayenne if using. Toss until the chicken is evenly coated.
- 2
Cook the chicken
Heat a large skillet over medium-high heat. Add the chicken in a single layer and cook for 8 to 10 minutes, stirring occasionally, until browned and cooked through.
- 3
Cook the cauliflower rice
In the same skillet or a separate pan, heat olive oil over medium heat. Add the cauliflower rice and salt, then cook for 4 to 5 minutes until tender and any extra moisture has cooked off.
- 4
Make the salad and sauce
In one bowl, toss cucumber, tomatoes, red onion, parsley, and lemon juice. In another bowl, stir together the Greek yogurt, lemon juice, garlic, water if needed, salt, and black pepper.
- 5
Assemble the meal prep bowls
Divide the cauliflower rice between four bowls or meal prep containers. Add the shawarma chicken, cucumber tomato salad, and garlic yogurt sauce. Keep the sauce separate if storing for later.
Tips
- Cook off moisture: Cauliflower rice can release water, especially if frozen. Cook it until the extra moisture evaporates so the bowls do not turn watery.
- Brown the chicken: Let the chicken sit in the skillet without moving it too much at first so it gets better color and flavor.
- Keep sauce separate: For meal prep, pack the garlic yogurt sauce separately and add it after reheating the chicken and cauliflower rice.
Substitutions
- Use chicken thighs: Boneless skinless chicken thighs work well and stay juicy, though they add a little more fat.
- Use a different base: Use shredded lettuce, cabbage, zucchini noodles, or a half portion of rice if you do not want cauliflower rice.
- Add more toppings: Try pickled onions, olives, feta, shredded lettuce, or a small spoonful of hummus if it fits your carb goals.
Storage
Refrigerator
Store the chicken, cauliflower rice, salad, and sauce in airtight containers in the refrigerator for up to 4 days. Freezer: Freeze the cooked chicken and cauliflower rice for up to 2 months. Add the fresh salad and sauce after reheating. Reheating: Reheat the chicken and cauliflower rice gently in the microwave or in a skillet, then add the fresh salad and sauce.
Nutrition
- Serving Size
- Calories
- 390
- Protein
- 43g
- Carbohydrates
- 14g
- Fat
- 18g
- Fiber
- 5g
- Sugar
- 6g
- Sodium
- 620mg
FAQ
Can I make chicken shawarma protein bowls ahead of time?
Yes. These bowls are great for meal prep. Keep the cucumber tomato salad and garlic yogurt sauce separate for the freshest texture.
Can I use regular rice instead of cauliflower rice?
Yes. Regular rice works well, but it will increase the carbs and calories.
How do I keep cauliflower rice from getting soggy?
Cook it long enough for the extra moisture to evaporate, and avoid covering the pan while it cooks.
Recipe Card
Chicken Shawarma Protein Bowls
High-protein low-carb chicken shawarma bowls with cauliflower rice, fresh cucumber tomato salad, and creamy garlic yogurt sauce.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Servings
- 4
- Category
- Protein Recipes
- Cuisine
- Middle Eastern Inspired
- Difficulty
- Easy
- Cost
- Budget-friendly
Ingredients
Shawarma chicken
- 1 1/2 lb boneless skinless chicken breasts (cut into bite-size pieces)
- 1 1/2 tbsp olive oil
- 1 tbsp lemon juice (fresh is best)
- 2 tsp ground cumin
- 1 1/2 tsp paprika
- 1 tsp ground coriander
- 1 tsp garlic powder
- 1/2 tsp turmeric
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 pinch cayenne pepper (optional)
Bowls
- 4 cups cauliflower rice (fresh or frozen)
- 1 tbsp olive oil
- 1/4 tsp kosher salt
- 1 cup cucumber (diced)
- 1 cup cherry tomatoes (halved)
- 1/4 cup red onion (thinly sliced)
- 2 tbsp fresh parsley (chopped)
- 1 tbsp lemon juice (for the salad)
Garlic yogurt sauce
- 3/4 cup plain Greek yogurt
- 1 tbsp lemon juice
- 1 clove garlic (finely grated or minced)
- 1 tbsp water (to thin if needed)
- 1/4 tsp kosher salt
- 1 pinch black pepper
Instructions
- Season the chicken: Add the chicken to a bowl with olive oil, lemon juice, cumin, paprika, coriander, garlic powder, turmeric, salt, black pepper, and cayenne if using. Toss until the chicken is evenly coated.
- Cook the chicken: Heat a large skillet over medium-high heat. Add the chicken in a single layer and cook for 8 to 10 minutes, stirring occasionally, until browned and cooked through.
- Cook the cauliflower rice: In the same skillet or a separate pan, heat olive oil over medium heat. Add the cauliflower rice and salt, then cook for 4 to 5 minutes until tender and any extra moisture has cooked off.
- Make the salad and sauce: In one bowl, toss cucumber, tomatoes, red onion, parsley, and lemon juice. In another bowl, stir together the Greek yogurt, lemon juice, garlic, water if needed, salt, and black pepper.
- Assemble the meal prep bowls: Divide the cauliflower rice between four bowls or meal prep containers. Add the shawarma chicken, cucumber tomato salad, and garlic yogurt sauce. Keep the sauce separate if storing for later.
