Healthy Chicken Shawarma Bowls for Busy Weeknights
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Category: dinner
- Cuisine: mediterranean
Ingredients
Scale
For the chicken:
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon allspice
- ¼ teaspoon cinnamon
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil or avocado oil
- 1 lb boneless, skinless chicken breast or thighs, cut into strips
For the cous cous:
- 1 cup pearled cous cous
- 1 cup vegetable broth or bone broth (for added protein)
- 1 tablespoon olive oil
- 1 tablespoon chopped parsley
- 1 tablespoon chopped dill
Instructions
For the chicken:
- In a large bowl mix together the garlic powder, cumin, smoked paprika, allspice, cinnamon, salt and black pepper. Add the oil and form into a paste.
- Add the chicken and mix together until the chicken is thoroughly coated. Cover and refrigerate to marinate for at least 4 hours, up to overnight.
- When ready to cook, preheat the oven to 425°F. Line a large baking sheet with parchment paper.
- Spread the chicken on the baking sheet and bake for about 10-12 minutes, or until the internal temperature reaches 165°F.
- While the chicken cooks, prepare the cous cous.
For the cous cous:
- Heat a medium skillet over medium heat. When the pan is hot, add the cous cous to toast. Toss the cous cous in the pan for 2-3 minutes until the grain is toasted.
- Add the broth and bring to a boil. Reduce to a simmer and cover for ~7 minutes until cooked through.
- When done cooking, toss in olive oil, parsley and dill and season with salt.
Serve alongside Israeli salad.