Description
Quick and easy Shawarma Chicken Bowls with Lemon Sauce featuring tender spiced chicken, crispy roasted chickpeas, and fresh veggies.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 can chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 2 teaspoons shawarma seasoning
- 1 cup cooked rice or quinoa
- 1 cup diced cucumbers
- 1 cup diced tomatoes
- 1/4 cup red onion, diced
- 1/4 cup parsley, chopped
- 1 lemon, juiced
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Spread chickpeas on a baking sheet, drizzle with olive oil, and coat with shawarma seasoning. Roast for 25-30 minutes until crispy.
- In a bowl, mix together lemon juice, salt, and pepper to make the lemon sauce.
- In serving bowls, layer cooked rice or quinoa, shredded chicken, roasted chickpeas, cucumbers, tomatoes, red onion, and parsley.
- Drizzle with the lemon sauce before serving.
Notes
This dish is easily customizable—swap chickpeas for roasted sweet potatoes or rice for quinoa based on your preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 35g
- Cholesterol: 100mg