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Chicken Shawarma Power Bowls

Simple to throw together & the perfect summer recipe to switch up your basic grilled chicken!
Print Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mediterranean
Servings 4

Ingredients
  

  • 2 lbs boneless, skinless chicken thighs, trimmed
  • 1 tbsp olive oil
  • 2 cloves garlic sub: 1/2 tsp garlic powder
  • 1 tsp salt
  • 3/4 tsp ground pepper
  • 1 tsp paprika
  • 1 tsp ground cumin
  • 1/2 tsp turmeric
  • 1/4 tsp ground cinnamon
  • 1 tsp lemon zest
  • 1 tbsp lemon juice, fresh
  • 1/2 tsp red pepper flakes optional

Power Bowl Ingredients

  • 2 Cups Israeli couscous, cooked.
  • 4 Cups Arugula or Spinach
  • 1/2 C cherry tomatoes, halved
  • 1/2 C Cucumber, sliced
  • 1/2 C black or kalamata olives
  • 1 C hummus of choice I love garlic flavored for this bowl.

Creamy Italian Dressing

  • 1/3 C apple cider vinegar
  • 1/4 C paleo mayonnaise Sub: plain greek yogurt
  • 2 Tbsp dijon mustard
  • 1 tsp salt
  • 1/2 tsp freshly cracked pepper
  • 1/2 C olive or avocado oil light tasting
  • 1 tbsp italian seasoning
  • 1 tbsp maple syrup
  • 1/2 C grated parmesan Eliminate for dairy free, but I promise it's worth it!

Instructions
 

  • MARINATE THE CHICKEN: Before marinating, pound out the chicke thighs. Use a meat mallet, small cast-iron pan, or rolling pin to pound the thighs to an even thickness. Don't pound too hard or you could break the chicken into pieces, but do be firm and exacting, concentrating first on the thicker portions of the thigh and then pounding out the remainder until it's your desired thickness.
    Place the chicken in a large bowl with the olive oil, garlic, salt, black pepper, cayenne pepper, paprika, turmeric, cumin, cinnamon, lemon zest and lemon juice. Toss to coat evenly and set aside. Marinate for at least 30 minutes.
  • When ready to eat: PREHEAT THE GRILL: Preheat the grill for medium-high heat, about 350°F – 400°F.
  • START THE COUSCOUS: Follow the instructions on the box or bag of couscous to cook 2 Cups (cooked) worth of couscous.
  • GRILL THE CHICKEN: Place the chicken on the grill and grill for 4 to 5 minutes per oruntil the chicken has cooked through and the internal temp is 165°F. Allow to rest for 5 minutes before slicing or dicing
  • MAKE THE DRESSING: While the chicken is grilling In a bowl combine vinegar, mayo, dijon, salt, pepper, italian season & maple syrup. Whisk to combine. Slowly whisk in your oil, continue whisking slowly as the oil emulsifies. Lastly add in the parmesan and whisk to combine. Set aside. This can be stored in the fridge for up to 5 days.
  • PREPARE BOWLS: Add 1/4 C of dressing to the couscous, toss to coat. Additionally toss the arugula with desired amount of dressing. This can be done in each individual bowl. Fill each bowl with Couscous, arugula salad, vegetables, olives, & top with hummus & chicken. If you prefer: drizzle vegetables & chicken with extra dressing & Enjoy!