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Shawarma Chicken Hummus Power Bowls

shawarma

These Shawarma Chicken Hummus Power Bowls are so easy, healthy and refreshing! They are so customizable too! All you need for the chicken shawarma is a handful of every day spices makes and you will have incredible, bursting Middle Eastern flavors. The smell of your kitchen when this is cooking is to DIE for! The key to getting the perfect shawarma is allowing your chicken to marinate and being patient! I promise it will be worth it. If you like the sound of this recipe, be sure to try my Greek Turkey Meatball Gyros as well.

BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!

Reasons to Love These Power Bowls

  • Prep Ahead of Time: You can prep your bowls ahead of time to enjoy throughout the week. They are super versatile, as you can enjoy them warm or cold! I do like to keep my chicken seperat4e and warm it up personally.
  • Quick & Easy: Even if you do not prep this meal ahead of time, it is relatively quick to make and super easy!
  • Macros: You get a great amount of protein, carbs, and fat all in one easy power bowl!
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Ingredients

  • 1 1/2 lbs. boneless skinless chicken breasts, thinly sliced.
  • 1 cup hummus.
  • 1 1/2 cups cooked brown rice (can also do quinoa)
  • 8 oz. crumbled feta cheese.

Shawarma Marinade:

  • 1 tbsp olive oil
  • 1 tbsp honey
  • ½ lemon, juiced
  • 3 tsp minced garlic
  • 1 ½ tsp ground cumin
  • 1 ½ tsp smoked paprika
  • ¾ tsp ground cinnamon
  • ¾ tsp ground ginger
  • 1 tsp dried oregano
  • ¾ tsp ground turmeric
  • 1/2 tsp cayenne pepper
  • 1 tsp salt
  • 1 tsp pepper

Other Toppings For Serving (just some ideas!):

  • Thinly sliced cucumbers
  • Shredded cabbage
  • Lemon wedges
  • Basil
  • Pickled red onions
  • Warm pita bread
shawarma
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Instructions

  1. Marinate the chicken: Place the chicken in a large Ziploc bag with all marinade ingredients. Marinate for at least 2 hours or up to 24 hours (the longer the better!).
  2. Preheat the oven to 425°F, Line a baking sheet with foil.
  3. Transfer chicken to the prepared baking sheet (shaking off any excess marinade). Bake 18 minutes, or until almost cooked through.
  4. Remove the chicken from the oven & preheat the your oven to broil. Broil chicken for 4-5 minutes, or until the chicken shawarma is browned/caramelized & fully cooked.
  5. Assemble your bowls: Divide the hummus, chicken, rice, & feta among 6 bowls. Finish with other toppings of choice. Enjoy!
shawarma

How To Store Leftovers

You can store your leftover chicken wraps in the refrigerator for up to 5 days. I am sure you could also freeze these as well. Enjoy your leftover wraps warm or cold. If you like them to be warm, I recommend warming them up in the oven or in a toaster oven.

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Check Me Out on Social Media!

I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

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Cooking Method
Cuisine
Courses
Difficulty Intermediate
Time
Prep Time: 15 mins Cook Time: 20 mins Rest Time: 6 hrs Total Time: 6 hrs 35 mins
Servings 6
Calories 403
Dietary Gluten Free
Ingredients
    For the Chicken
  • 1 1/2 lb chicken breasts (boneless, skinless & diced)
  • 1 cup hummus
  • 1 1/2 cup brown rice (cooked)
  • 8 oz feta (crumbled)
    • For the Marinade
  • 1 tbsp olive oil (extra virgin)
  • 1 tbsp honey
  • 1/2 lemon (fresh, juiced)
  • 3 tsp garlic (minced)
  • 1 1/2 tsp cumin
  • 1 1/2 tsp smoked paprika
  • 3/4 tsp cinnamon (ground)
  • 3/4 tsp ginger (ground)
  • 1 tsp oregano
  • 3/4 tsp turmeric
  • 1/2 tsp cayenne pepper
  • 1 tsp salt
  • 1 tsp pepper
    • Topping Ideas
  • pickled onions
  • pita bread
  • olives
  • lettuce
  • cucumbers
  • lemon
  • basil
Instructions

  1. Marinate the chicken: Place the chicken in a large Ziploc bag with all marinade ingredients. Marinate for at least 2 hours or up to 24 hours (the longer the better!).

  2. Preheat the oven to 425°F, Line a baking sheet with foil.

  3. Transfer chicken to the prepared baking sheet (shaking off any excess marinade). Bake 18 minutes, or until almost cooked through.

  4. Remove the chicken from the oven & preheat the your oven to broil. Broil chicken for 4-5 minutes, or until the chicken shawarma is browned/caramelized & fully cooked.

  5. Assemble your bowls: Divide the hummus, chicken, rice, & feta among 6 bowls. Finish with other toppings of choice. Enjoy!

Nutrition Facts

Servings 6

Amount Per Serving
Calories 333kcal
% Daily Value *
Total Fat 13.2g21%
Saturated Fat 4.7g24%
Cholesterol 97.2mg33%
Sodium 895mg38%
Total Carbohydrate 22.7g8%
Dietary Fiber 3.5g15%
Sugars 4.1g
Protein 30.8g62%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Did you make this recipe?

The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)

Please note that my nutrition label is approximate and can have slight rounding.

Keywords: chicken, middle eastern
Did you make this recipe?

Tag @cookingkatielady & use the hashtag #cookingkatielady so I can see your creations!

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Read it online: https://cookingkatielady.com/recipe/shawarma-chicken-hummus-power-bowls/