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in Gluten-Free, Mains, Meal Prep Lunches · September 1, 2021

Chicken Shawarma Bowl

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Topped with tangy tzatziki and fresh veggies, this Chicken Shawarma Bowl is the perfect flavourful meal made extra delicious with garlic turmeric rice. This protein packed dish is filled with spices like turmeric, cumin & paprika and is garnished with fresh parsley leaves and tzatziki for extra freshness.

Try out this easy dinner & leave a star rating & review to let me know what you think!

Chicken Shawarma Bowl with Turmeric Spiced Rice recipe

Ingredients in this Chicken Shawarma Bowl

  • Chicken breast *Sub chicken thighs or even cubed tofu marinated in these spices would be amazing!
  • Lemon juice
  • Olive oil
  • Spices
  • Salt & pepper
  • Garlic
  • Yellow onion
  • Chicken broth
  • Brown rice
  • Fresh cucumber & cherry tomatoes
  • Tangy tzatziki & feta cheese to top
  • Optional toppings: fresh parsley & Thai chilies (caution, these chillies are ~SPICY~)

The perfect dinner that makes great lunch leftovers!

Not only if this dish an easy weeknight meal, it is also nutritionally balanced. It’s packed with veggies, high fibre carbohydrates & protein, making this a filling & satisfying meal.

Cooking once and eating twice is the name of the game. I personally love to make extra portions to take for lunch the next day rather than prep separate meals. As long as you’re a leftover fan like me, this saves you so much time in the kitchen!

Check out some other meals that make for great leftovers on the blog!

  • Hemp Heart Crusted Chicken Strips
  • Meal Prep Chicken Fajita Rice Bowls
  • Tofu “Ricotta” Stuffed Shells

If you try out this recipe, be sure to leave a star rating & review. Enjoy!

Chicken Shawarma Bowl with Turmeric Spiced Rice recipe

Chicken Shawarma Bowl with Garlic Turmeric Rice

Andrea Toole
Topped with tangy tzatziki and fresh veggies, this bowl is the perfect flavourful meal and makes for a perfect meal prepped lunch!
Print Recipe Pin Recipe
Prep Time 25 mins
Cook Time 30 mins
Course Main Course
Servings 5

Ingredients
  

Marinated Chicken

  • 2.5 lbs boneless skinless chicken breasts (about 5 breasts) chopped into 1 inch cubes
  • 1/4 cup olive oil
  • Juice of 1/2 a lemon
  • 3 large cloves garlic, minced
  • 2 tsp dried oregano
  • 1 tsp each of paprika, cumin, turmeric
  • 1/4 tsp each of cayenne pepper, ground cloves, salt
  • Pinch ground black pepper

Garlic Turmeric Rice

  • 2 cups brown rice, uncooked
  • Approx. 1 tsp olive oil for the pot
  • 3 cloves garlic, minced
  • 1/4 cup yellow onion, small diced
  • 1 tsp turmeric
  • Pinch salt & pepper
  • Chicken broth or water (for the rice)

Other

  • 1 medium cucumber, medium diced
  • 1 pint cherry tomatoes, cut in half
  • tzatziki to top each bowl
  • crumbled feta cheese to top
  • fresh parsley for garnish, chopped optional
  • thai chilies, sliced for garnish optional (very spicy!)

Instructions
 

Marinate the Chicken

  • Start by chopping the chicken breast into 1 inch cubes. Add to a shallow dish or a plastic ziplock bag.
  • To the dish, add the remaining marindade ingredients and mix well, coating all sides of the chicken pieces.
  • Allow to marinate for at least 30 minutes up to overnight.

Make the Garlic Turmeric Rice

  • Rinse 2 cups of rice in a wire colander and set aside to drain. Add the olive oil to a medium pot and heat over medium.
  • Once to pot is hot, add in the diced onion and minced garlic. Saute for 3-5 minutes until the onions have softened. Add in the turmeric, salt & pepper and saute for another 30 seconds.
  • Add in the rice and broth or water. Use the amount of liquid that the rice package calls for- it'll differ depending on the type of rice you use.
  • Cook the rice according to the package directions until all the liquid id absorbed. Set aside.

Chicken Shawarma

  • While the rice is cooking, preheat a large frying pan over medium heat with a drizzle of olive oil.
  • Once hot, add in the chicken pieces. Cook for about 3-5 minutes per side until nicely seared/browned. Continue flipping pieces of chicken to brown each side, about 10-15 minutes total until you've reached an internal temperature of 165F. You can cover with a lid between flipping to speed up the cooking. Set aside.

Assemble the Chicken Shawarma bowls

  • Once the chicken and rice are cooked, assemble your bowls.
  • Top the rice with the chicken, diced cucmber, sliced cherry tomatoes, tzatziki, crumbled feta cheese. Optional: sliced thai chilies (remove the seeds to reduce the heat, but be careful, these chilies are SPICY), fresh parsley. Enjoy!

Notes

Store in an airtight container in the refrigerator for up to 4-5 days.
 
Keyword chicken shawarma, rice bowl, turmeric rice
Previous Post: « Gluten Free Apple Crisp
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Andrea | Healthy + Easy Recipes
New! Mini Eggplant Pizzas by @thedietitianfeed A New! Mini Eggplant Pizzas by @thedietitianfeed

A simple & delicious snack idea or addition to a meal! These mini eggplant pizzas are a great way to eat more vegetables, and I love including a few flatbread rounds to make it more substantial for a full meal.

Like & save this post for later & follow me @thedietitianfeed for more delicious, healthy meal ideas!

Makes 2 servings, easily customizable to make more or less servings. Just adjust the amount of eggplant slices you use.

Ingredients: 
* ½ of an eggplant, sliced into ¼ inch thick rounds 
* Pinch salt
* Olive oil 
* 4 mini flatbread rounds
* Marinara sauce or tomato sauce of choice- I just used leftover pasta sauce
* Shredded Mozzarella cheese
* Grated Parmesan cheese
* Pinch of Italian seasoning  or dried basil and oregano
* Fresh basil or parsley if desired

Directions:
1. Preheat the oven to 400F and line a baking sheet with parchment paper. Slice the eggplant and sprinkle with salt on both sides, allow to sit for about 10 minutes while the oven preheats,  this will sweat out some of the water in the eggplant. 
2. Wipe off the excess water from the eggplant with a paper towel and brush with olive oil on both sides. Place on the baking sheet and bake for 15 minutes. 
3. Remove from the oven and place your flatbread rounds on the baking sheet as well. Top each slice of eggplant and flatbread with about 1 tbsp of sauce, then the cheeses and a sprinkle of Italian seasoning. 
4. Bake for 5-7 minutes or until the cheese is melted and browned around the edges. Top with fresh parsley if desired and Enjoy!
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#snackbox #minipizza #snackidea #healthysnacks #kidapprovedsnacks #snacksforkids #healthysnackideas #eggplantrecipes #eggplantrecipe
Episode 2: Dinner in a Pinch Tortellini Soup by @t Episode 2: Dinner in a Pinch
Tortellini Soup by @thedietitianfeed

This recipe comes together super quick, is packed with veggies & is a delicious addition to your dinner rotation. 

Like & save this post for later and follow me @thedietitianfeed for more of Dinners in a Pinch & other delicious, nourishing recipes 💞

Ingredients: 
* 2 tbsp olive oil 
* 1 small yellow onion, diced 
* 3 large cloves garlic, minced
* 1 large carrot, diced
* 1 bulb fennel, diced 
* 1 small zucchini, chopped
* 1 can diced tomatoes (28 oz)
* 5 cups low sodium vegetable broth
* Pinch Red pepper flakes
* ½ tsp dried thyme
* ½ tsp dried basil 
* ¼ tsp salt plus more to taste
* Pinch black pepper
* 12 oz (350 g) Cheese tortellini 
* 3 cups spinach, roughly chopped 
* ¼ cup chopped fresh basil* Optional  
* Juice of ½ a lemon
* Grated parmesan for garnish

Method: 
1. Preheat a large pot over medium-low heat. Once hot, add the olive oil, onion and garlic. Saute for 30 seconds before adding the carrot, fennel and zucchini. 
2. Add a pinch of salt and pepper and saute for about 5 minutes until slightly softened, then add in the can of tomatoes, broth, red pepper flakes, thyme and basil. Bring to a boil and cook for 15-20 minutes until the vegetables are fork tender. 
3. Add in the tortellini and cook for 5 minutes until al dente or according to package directions. Remove from heat and stir in the spinach, basil and lemon juice. 
4. Allow to cool slightly before serving, add parmesan cheese as garnish if desired. Enjoy!
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#healthydinnerideas #healthymeal #healthydinner #healthyrecipes #healthylifestyle #tortellini #tortellinisoup #souprecipe #soupseason #dinnerideas #easydinner #easydinners #easydinnerideas #dietitian #healthymealsprep
New nourishing dessert idea! Half Baked Pear Crisp New nourishing dessert idea! Half Baked Pear Crisp by @thedietitianfeed

This half baked pear crisp is a delicious and healthy dessert idea that also happens to be gluten free so more of you can enjoy it🍐 It uses whole foods & helps you to get in more fruit in a delicious way!

Like & save this post to make later & follow me @thedietitianfeed for more easy & nourishing recipes

Ingredients: 
- 1 pear, cut in half
- 1/2 tbsp maple syrup
- Pinch cinnamon
Crisp Topping: 
- 1/4 cup rolled oats
- 1 ½ tbsp oat flour
- ¼ tsp cinnamon
- Pinch nutmeg
- 1 tbsp maple syrup
- 1 tbsp coconut oil, melted
- 2 tbsp chopped almonds 
- Pinch salt

Vanilla ice cream for topping

Directions:
1. Preheat the oven to 375 degrees F. 
2. Slice the pear in half and scoop out the seeds using a spoon.
3. Drizzle the maple syrup over the cut side of both halves of the pear and spread it across the pear before sprinkling with cinnamon. 
4. Place the pear halves cut side up in a small baking dish. You can slice a small piece off the bottoms of each pear to get them to sit flat if you’d like. 
5. Mix together all the ingredients for the crisp topping, then spoon onto each pear halve. 
6. Bake for 35-40 minutes or until the pear is fork tender and the crisp is golden brown. 
7. Serve with a scoop of vanilla ice cream if desired and enjoy!
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#healthydesserts #healthydessert #healthydessertrecipes #pearcrisp #bakedpears #crumblerecipe #healthyfood #healthyrecipeshare #healthyrecipesideas #healthylifestyle #wholefoods #dietitian #nutritionisteats
Dinner in a Pinch Episode 1: Feta Chicken Sheet Pa Dinner in a Pinch Episode 1: Feta Chicken Sheet Pan meal by @thedietitianfeed where I’m sharing easy & delicious dinner ideas so you can make dinner in a pinch 👌🏻💫

Make sure you like & save this post to make later & follow @thedietitianfeed for more episode 2 💫

Veggies and Feta
*  1 pint cherry tomatoes
*  2 red bell peppers, sliced
*  2 cups halved baby potatoes
*  1 tbsp olive oil + more for drizzling and cooking
*  ½ tsp each of dried thyme, dried parsley
*  Pinch of salt & red pepper flakes
*  2 large cloves garlic, minced
*  200 g block of feta cheese (the one packed in brine)
Chicken
*  1 lb boneless, skinless chicken breasts (about 2 large chicken breasts), pounded until about ½ an inch thick
*  2 tsp garlic powder
*  1 tsp each of dried parsley, paprika
*  ½ tsp dried thyme, red pepper flakes
*  ¼ tsp salt
*  Pinch of black pepper
Method:
1.  Preheat the oven to 400F and line a baking sheet with parchment paper.
2. Add the chopped tomatoes, bell peppers and potatoes to a large mixing bowl. Add 1 tbsp of olive oil, thyme, parsley, salt, red pepper flakes and the garlic. Mix well and spread out onto the baking sheet.
3. In the middle of the baking sheet move some of the vegetables out of the way and place the block feta cheese. Drizzle the feta with some olive oil. Bake for 20 mins.
4. While the vegetables and feta bake, prepare the chicken. Mix the spices together and rub on either side of the chicken pieces.
5. Heat a large frying pan over medium heat. Once hot, add a drizzle of olive oil to coat the pan and place both pieces of chicken. Sear for 3-4 mins per side until golden brown. Set aside.
6. Once the vegetables have cooked for 20 mins, add the seared chicken to the same baking sheet and bake again for an additional 20 mins or until the chicken is cooked through (internal temp of 165F). The feta will brown around the edges slightly.
7. Break down the block of feta with a fork, mix with the vegetables if desired and enjoy!
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