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Easy Whole30 Compliant Chicken Shawarma Bowl Recipe for Perfect Healthy Meals

Whole30 Chicken Shawarma Bowl - featured image
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A quick and easy Whole30-compliant chicken shawarma bowl bursting with bold, smoky, and tangy flavors. Perfect for busy weeknights, meal prep, and clean eating.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken thighs
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • ½ teaspoon turmeric powder
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground black pepper
  • ½ teaspoon sea salt (adjust to taste)
  • 2 cups cauliflower rice (fresh or frozen)
  • 1 medium cucumber, diced
  • 1 cup cherry tomatoes, halved
  • ¼ cup red onion, thinly sliced
  • ¼ cup fresh parsley, chopped
  • 1 avocado, sliced
  • Fresh lemon wedges, for serving
  • 3 tablespoons tahini (optional)
  • 2 tablespoons water (to thin dressing)
  • 1 tablespoon lemon juice (for dressing)
  • 1 garlic clove, minced (for dressing)
  • Salt to taste (for dressing)

Instructions

  1. In a large mixing bowl, combine olive oil, fresh lemon juice, minced garlic, ground cumin, coriander, smoked paprika, turmeric, cinnamon, black pepper, and sea salt. Whisk until well blended.
  2. Add chicken thighs to the marinade, turning to coat thoroughly. Cover and refrigerate for at least 20 minutes or up to overnight.
  3. Prepare cauliflower rice: if frozen, thaw in a skillet over medium heat while stirring occasionally; if fresh, pulse cauliflower florets in a food processor until rice-sized, then sauté lightly with olive oil and salt until tender but not mushy.
  4. Heat a large skillet or grill pan over medium-high heat. Cook marinated chicken thighs for 5-6 minutes per side until internal temperature reaches 165°F (74°C) and edges are charred.
  5. Remove chicken from heat and let rest for 5 minutes, then slice into strips or bite-sized pieces.
  6. While chicken rests, dice cucumber, halve cherry tomatoes, thinly slice red onion, chop parsley, and slice avocado. Arrange these with cauliflower rice in serving bowls.
  7. For the optional tahini dressing, whisk tahini with water, lemon juice, minced garlic, and salt until smooth and creamy. Adjust water for desired consistency.
  8. Assemble bowls by placing cauliflower rice at the base, topping with sliced chicken, arranging fresh veggies around, drizzling with tahini dressing, and finishing with a squeeze of fresh lemon.

Notes

Marinate chicken for at least 20 minutes, preferably overnight for best flavor. Rest chicken after cooking to keep it juicy. Avoid overcrowding the pan to get a good sear. Use fresh spices for best flavor. Overcooking cauliflower rice can make it mushy. Leftovers keep well refrigerated for up to 3 days; reheat gently and add fresh avocado and dressing before serving.

Nutrition

Keywords: Whole30, chicken shawarma, healthy bowl, gluten-free, grain-free, easy dinner, meal prep, clean eating

Find it online: https://junomeals.com/easy-whole30-compliant-chicken-shawarma-bowl-recipe-for-perfect-healthy-meals/