There’s something incredibly satisfying about a well-balanced, delicious meal that feels indulgent but is still packed with protein and nutrients. Enter the High-Protein Chicken Shawarma Rice Bowl!

This dish is a mouth-watering combination of juicy, spice-rubbed chicken, fragrant golden rice, a spicy, creamy Samurai sauce, and a refreshing yogurt cucumber mix.

At just under 500 calories per serving, it’s the perfect meal for anyone looking to enjoy bold flavors while sticking to their health goals.

High Protein Chicken Shawarma Rice Bowls

What Makes This Dish So Special?

This shawarma-inspired bowl is an explosion of Middle Eastern flavors with a twist of health-conscious cooking. The chicken is marinated in a blend of aromatic spices, seared to perfection, and served atop a bed of turmeric-spiced rice.

The creamy Samurai sauce adds a fiery kick, while the cool cucumber yogurt mix balances everything with its fresh, tangy crunch. The best part? It’s incredibly easy to prepare, making it an excellent option for meal prep or a quick weeknight dinner.

Ingredients List: Everything You Need to Get Started

Chicken Shawarma:

750g chicken breast, cut into thin fillet slices
4-5 garlic cloves, minced
2 teaspoons onion powder
2 teaspoons dried parsley
2 teaspoons smoked paprika
1.5 teaspoons salt and pepper
2 teaspoons cumin
Juice of 3/4 lemon
30-40g light butter (for cooking)
Ensure each piece of chicken is well-coated with these flavorful spices! Add more if needed.

Spicy Samurai Sauce:

200g low-fat Greek yogurt
100g light mayonnaise
25-30g hot sauce (such as buffalo sauce)
1/2 teaspoon each of salt, pepper, garlic powder, onion powder, and paprika
Juice of 1/4 lemon
This versatile sauce can be made in bulk and stored in the fridge for up to a week.

Cucumber Yogurt Mix:

100g Greek yogurt
Chopped cucumbers and tomatoes
Salt, garlic powder, cumin (to taste)
Fresh parsley, chopped

Golden Rice:

200g uncooked basmati rice (yields about 560g cooked rice)
1 teaspoon turmeric
1 teaspoon paprika
Salt and cumin (to taste)
Boil the rice with the spices until perfectly cooked and fluffy.

Step-by-Step: Bringing It All Together

Step 1: Prepare the Chicken Shawarma

Marinate the Chicken: In a large bowl, combine the minced garlic, onion powder, parsley, smoked paprika, salt, pepper, cumin, and lemon juice. Toss the chicken fillet slices in the spice mixture until thoroughly coated. Let it marinate for at least 30 minutes to absorb all the flavors.
Cook the Chicken: Heat a skillet over medium heat and add the light butter. Once the butter is melted and bubbling, add the chicken slices in batches. Cook each side for about 4-5 minutes until the chicken is browned and fully cooked. Set aside.

Step 2: Make the Golden Rice

Cook the Rice: Rinse the basmati rice under cold water until the water runs clear. In a pot, combine the rice, turmeric, paprika, salt, and cumin with water. Bring to a boil, then reduce the heat and simmer until the rice is tender and all the water is absorbed. Fluff with a fork and keep warm.

Step 3: Prepare the Sauces

Samurai Sauce: In a small bowl, mix the Greek yogurt, light mayonnaise, hot sauce, salt, pepper, garlic powder, onion powder, paprika, and lemon juice. Stir until smooth and creamy. Set aside.
Cucumber Yogurt Mix: In another bowl, combine Greek yogurt, chopped cucumbers, tomatoes, and fresh parsley. Season with salt, garlic powder, and cumin to taste. Mix well.

Step 4: Assemble Your Bowls

Build the Base: Start with a generous scoop of golden rice at the bottom of each bowl.
Add the Chicken: Layer slices of the juicy chicken shawarma over the rice.
Top with Sauces: Drizzle the spicy Samurai sauce over the chicken and rice. Add a spoonful of the cucumber yogurt mix on the side for a refreshing contrast.
Garnish and Serve: Top with additional parsley or a sprinkle of paprika for color. Serve immediately and enjoy the explosion of flavors!

Cooking Tips for the Best Results

Keep It Cool: Marinate the chicken in the refrigerator to ensure the flavors infuse properly.
Batch Cooking: Make the Samurai sauce and cucumber yogurt mix in advance for easy assembly during the week.
Reheat Wisely: Warm the chicken and rice separately from the sauces to maintain the best texture and flavor.

High Protein Chicken Shawarma Rice Bowls

Enjoy these High Protein Chicken Shawarma Rice Bowls packed with flavor and nutrition! Juicy shawarma-seasoned chicken is paired with golden fluffy rice, a spicy samurai sauce, and a refreshing cucumber yogurt mix. Each bowl is loaded with protein and perfect for a healthy, satisfying meal. At only 490 calories per serving, it's a delicious way to meet your nutritional goals!

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine Middle Eastern, Healthy

Servings 4

Calories 490 kcal

Equipment

Mixing bowls
Pan for cooking chicken
Pot for cooking rice
Spoon or spatula

Ingredients

For the Chicken Shawarma:

750 g chicken breast cut into thinner fillet slices
4-5 minced garlic cloves
2 tsp onion powder
2 tsp dried parsley
2 tsp smoked paprika
1.5 tsp salt & pepper
2 tsp cumin
¾ cup lemon juice
30-40 g light butter for cooking

For the Spicy Samurai Sauce:

200 g low-fat Greek yogurt Brand: Milbona
100 g light mayo Brand: Hellmann’s
25-30 g hot sauce I used Sauce Shop Buffalo Sauce
½ tsp each: salt pepper, garlic powder, onion powder, paprika
¼ cup lemon juice

For the Cucumber Yogurt Mix:

100 g Greek yogurt
Chopped cucumbers & tomatoes
Salt garlic powder, cumin to taste
Fresh parsley

For the Golden Rice:

200 g uncooked basmati rice or 560g cooked rice, 140g cooked rice per serving
1 tsp turmeric
1 tsp paprika
1 tsp salt
1 tsp cumin

Instructions

Prepare the Golden Rice:

Rinse the basmati rice until the water runs clear.
Boil the rice with turmeric, paprika, salt, and cumin until fully cooked (follow package instructions for cooking time).
Set aside.

Cook the Chicken Shawarma:

In a bowl, mix together garlic, onion powder, dried parsley, smoked paprika, salt, pepper, cumin, and lemon juice.
Coat the chicken slices with the seasoning mixture.
Heat the light butter in a pan over medium heat. Cook the chicken slices until fully cooked and golden brown, about 5-7 minutes per side.

Make the Spicy Samurai Sauce:

In a bowl, combine Greek yogurt, light mayo, hot sauce, and seasoning powders.
Mix well and adjust seasoning to taste.
Store in the fridge until ready to use.

Prepare the Cucumber Yogurt Mix:

Combine Greek yogurt with chopped cucumbers, tomatoes, and seasoning.
Mix well and set aside.

Assemble the Rice Bowls:

Divide the cooked rice among serving bowls.
Top each bowl with cooked chicken shawarma.
Add a dollop of spicy samurai sauce and cucumber yogurt mix.
Garnish with fresh parsley if desired.

Notes

Ensure the chicken is cooked on medium heat to avoid burning. Use cooking spray or olive oil if preferred.
Prepare the golden rice before cooking the chicken for better timing.
Make the samurai sauce and cucumber yogurt mix in bulk and store separately. Add them to the meal when ready to serve.
Reheat the rice and chicken separately from the other components to maintain their texture and flavor.

Keyword Chicken shawarma, high protein recipe, rice bowl, healthy meal, spicy sauce

Wrap-Up: A Flavorful and Nutritious Meal

These High-Protein Chicken Shawarma Rice Bowls are not just delicious but also packed with nutrients, making them a fantastic choice for anyone looking to enjoy a healthy, balanced meal. With a great mix of proteins, healthy fats, and carbs, this dish will keep you satisfied and energized throughout the day. Give it a try, and you might find yourself adding this to your regular meal rotation!