This easy chicken shawarma quinoa bowl recipe is a sponsored conversation written by me on behalf of Shenandoah Valley Organic. All opinions are my own.
I’m a huge fan of meal prepping because it makes my life and everyone else’s life that much easier.
I’ll admit, it’s not the most fun to prep ahead of time because of all that’s going on in the kitchen.
However, you will be thanking yourself once you get home from work on Tuesday and open the fridge and realize there’s food already prepped!
This chicken shawarma quinoa bowl is a PRIME example of how easy meal prepping can be if you just stick to it.
You can make a large batch of this chicken (I used Shenandoah Valley Organic Boneless Skinless Chicken Thighs) and have it all week long.
Lunches with this chicken would be fabulous too.
I just love the flavor-bomb that is in this bowl!
Why you need to make these easy chicken shawarma quinoa bowls for your next meal prep!
Well, for one, the flavor! The spice mixture on this chicken schawarma is so comforting.
There’s a bunch of warming spices in there and it’s just literally the best combination of flavors.
Second, they’re made with Shenandoah Valley Organic Boneless Skinless Chicken Thighs, which as you know, they’re my favorite chicken brand because of how fresh they are.
The clean flavor of the chicken really helps with the making sure the spices are the star in this recipe.
Using high quality chicken, like all Shenandoah Valley Organic products, I promise you that these will be the tastiest, juiciest, and most delectable chicken lunch and dinner for this busy time of year!
Who is Shenandoah Valley Organic?
They are an organic chicken brand that I have been using in my kitchen for the past two years.
I love everything they stand for:
- They pride themselves on having the highest standards for raising chickens and treating farmers with dignity and respect.
- They partner with farmers and have a Farmer Focus Business Model, which offers them fair compensation for their hard work — up to 50% more than what conventional chicken companies offer.
- Through the Farmer Focus Business Model, the farmers retain control of their farms and own their chickens.
- Happy farmers means happy chickens means high quality chicken…which all gets passed down to the consumer — you!
- SVO farms are free of antibiotics, synthetic pesticides, GMOs, and other toxic substances.
They have the neatest, easy-open package too.
It comes in a tray that’s vacuum-sealed and you can use the tray to prep the chicken.
Definitely less mess and easy portability to the stove!
Additionally, on every single package, there is a Farm ID.
What does this mean?
You can go to svorganic.com and type in the Farm ID on your package and find out exactly which farm your chicken came from!
What is chicken shawarma?
Chicken shawarma is based off of a Middle Eastern dish called the doner kebob that came from Turkey.
It started out being prepped lamb but now many people make it with various meats.
Chicken shawarma is one of the world’s most popular street foods and I can see why.
The spices are incredible and it really makes it a unique dish.
Making chicken shawarma bowls at home
It’s so simple to do. Here is the rundown of the basic ingredients:
- Boneless, skinless chicken thighs (thighs are best because it retains the juiciness)
- All the spices listed in the recipe below
- Quinoa or rice
- Your favorite toppings; we love cucumbers, hummus, tomatoes, lemon
- Tahini drizzle
Why is this such a great meal prep option?
This is a great meal prep option because you have the ability to make a large batch of this chicken at once, slice it up, and put it in a container in the fridge.
You can use the chicken throughout the week for various meals such as topping it on a salad or eating it with rice or quinoa and making yourself a little Mediterranean or Middle Eastern bowl.
Is it spicy?
No, it’s not spicy. You can make it spicy if you want but it’s generally mild.
The spices in it are warming spices meaning it gives you a cozy feeling, haha
Can I use chicken breasts instead?
While I don’t recommend it because I love chicken thighs/dark meat, you can if you are really opposed to it.
I just don’t like using light meat because it dries out more easily and since you have to reheat this throughout the week, it’ll just keep drying out.
What type of hummus did you use?
I just my FAVORITE EVER — Supremely Spicy by Sabra and that’s what I used above.
You can whatever your heart desires!
Do I need to use quinoa?
No! You can use white rice, brown rice, pita, whatever! This chicken shawarma recipe is super versatile and you can put it in whatever you think will be good.
Don’t forget to watch me make this recipe below in the video!
And if you want to make this recipe later, pin this image so you won’t forget!
Other chicken recipes you may like:
- Creamy skillet mushroom chicken
- Grilled peri peri drumsticks
- Stovetop butter chicken
- Roasted chicken with olives and tomatoes
- Honey mustard chicken with green beans
These easy chicken shawarma quinoa bowls are a meal prepping gal/guy’s DREAM. So customizable and easy to put together; you will love your lunch/dinner for the week!
- 1 1/2 teaspoon ground turmeric
- 1/8 teaspoon allspice
- 1 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/4 teaspoon sweet paprika
- 1/2 teaspoon ground cardamom
- Pinch ground cloves
- Salt and pepper
- 1 - 1 1/2 pounds boneless, skinless chicken thighs
- 1 cup cooked quinoa
- Juice of a lemon
Whisk together all the ingredients for the spice mixture then sprinkle generously on the chicken thighs. Season with salt and pepper, too.
In a large skillet over medium high heat, heat up 1 tablespoon of olive oil. Once oil is hot, add the chicken to the skillet seasoned-side down, then sprinkle any remaining spices on the other side.
Cook until browned on one side then flip and cook until chicken is thoroughly cooked through, about 10-13 minutes.
Once chicken is done cooking, place on a cutting board to rest.
In the meantime, prep your bowl. Put a bit of quinoa into a bowl then all the toppings, leaving some space for your chicken.
Once the chicken is done resting (about 5 minutes), slice chicken into strips then place onto bed of quinoa and drizzle tahini on top.
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