Chicken Shawarma Bowls

This fresh and healthy chicken shawarma salad works well as a lunch or a lighter dinner. Cook in batches to prep ahead for the week.

From the book

The Meal Prep King Plan by
The Meal Prep King Plan
A friendly, down-to-earth guide to meal prep
Designed to help you eat well and maintain a healthy weight
Full of mouth-watering, flavour-focussed recipes


A Middle Eastern inspired recipe that’s full of flavour. It’s normally prepared with lamb but using chicken instead keeps the all-important calorie count low, with no compromise in flavour. The shawarma spice mix infuses the chicken perfectly as well, making this a dish you’ll keep on returning to time and time again.

Serves 2


4 chicken thighs, skinless and boneless
2 tsp olive oil
½ x 400g tin of chickpeas, drained
100g cooked white rice
50g red onion, sliced
50g sweetcorn
100g cherry tomatoes, halved
100g cucumber, diced
a small handful of fresh parsley, chopped
For the shawarma spice mix (or use ready-made mix, to taste):
2 tsp ground cumin
2 tsp ground coriander
2 tsp paprika
1 tsp ground turmeric
½ tsp cayenne pepper
a pinch of ground cinnamon
1 garlic clove, crushed
salt and pepper
For the tzatziki sauce (optional):
1 garlic clove
a small handful of fresh dill or mint
100g low-fat Greek yoghurt
50g cucumber
1 tsp white wine vinegar


Prep time: 10 minutes plus marinating time. Cook time: 30 minutes.

1. Combine the ingredients for the shawarma spice mix together in a bowl. Tip two-thirds of it into an airtight container with the chicken thighs and olive oil, mix to make sure the chicken is fully coated, then cover and leave to marinate in the fridge, overnight if possible, though an hour will also suffice. Use the remaining third of the spice mix to coat the drained chickpeas.

2. Preheat the oven to 200°C. Remove the chicken from the fridge and allow it to reach room temperature. Tip into a roasting tin along with the chickpeas, cover with tin foil and roast in the oven for 20 minutes.

3. Take the chicken out of the oven, remove the foil and shred the meat using two forks. Return to the oven and cook (uncovered) for 10 minutes.

4. Whilst the chicken is cooking, mix the rice, onions, sweetcorn, cherry tomatoes and cucumber together in a bowl, then divide between two airtight containers. Add half the chicken and chickpeas to each container. If you’re eating straight away, sprinkle the parsley over the entire dish. It will keep in the fridge for up to 1 day, or the chicken will keep in the freezer for up to 3 months.


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