Chicken Shawarma Cauliflower Bowls
A healthy and flavorful twist on traditional shawarma, featuring spiced chicken and roasted cauliflower.
Equipment
- 1 baking sheet lined with parchment paper
- 1 mixing bowl large
- 1 knife sharp
Ingredients
Chicken Marinade
- 1 lb boneless skinless chicken thighs
- 2 tbsp olive oil
- 2 cloves garlic minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground paprika
- 1/2 tsp ground turmeric
- 1/4 tsp cayenne pepper optional
- Salt and pepper to taste
Roasted Cauliflower
- 1 large head of cauliflower cut into florets
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt and pepper to taste
Instructions
Preparation
- In a large mixing bowl, combine olive oil, garlic, cumin, coriander, paprika, turmeric, cayenne pepper, salt, and pepper. Add chicken thighs and coat well. Cover and refrigerate for at least 30 minutes.
- Preheat oven to 425°F. Toss cauliflower florets with olive oil, smoked paprika, garlic powder, salt, and pepper in a separate bowl.
- Spread cauliflower evenly on a lined baking sheet and roast for 25-30 minutes, stirring halfway through until golden brown and tender.
- While the cauliflower roasts, heat a large skillet over medium-high heat. Add marinated chicken and cook for 6-8 minutes on each side until cooked through.
Serving
- In individual serving bowls, add cauliflower rice as a base. Top with sliced chicken and roasted cauliflower. Garnish with fresh herbs and a squeeze of lemon juice.
Storage
- Refrigerate leftovers in an airtight container for up to 3 days. Reheat before serving.
Notes
Pro Tips: Marinate the chicken longer for deeper flavor. Ingredient Substitutions: Use turkey or tofu for a different protein. How to Serve: Pair with a fresh side salad or pita bread. Storage & Freshness: Best consumed within 3 days. Make-Ahead Tips: Prep ingredients in advance and store separately until ready to assemble.