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Chicken shawarma rice bowls are a perfect meal prep option—flavorful, balanced, and easy to portion for the week. Juicy, spiced chicken is marinated with garlic, lemon, and warm Middle Eastern spices, then cooked until slightly charred and served over fluffy rice. Paired with fresh toppings like cucumbers, tomatoes, and pickled onions, plus a creamy garlic or tahini sauce, these bowls stay exciting even after a few days in the fridge. They reheat well and offer a solid mix of protein, carbs, and fats, making them ideal for both convenience and nutrition.
Key Ingredients for Chicken Shawarma Rice Bowls
- Chicken thighs – Juicy and flavorful, perfect for absorbing the shawarma marinade
- Arabic 7 spice (Baharat) – Adds warmth and depth with a blend of aromatic spices
- Garlic – Essential for that bold, savory base flavor
- Lemon juice – Brightens the dish and helps tenderize the chicken
- Rice – A fluffy, neutral base to soak up all the flavors
- Cucumbers – Fresh crunch to balance the richness
- Tomatoes – Adds sweetness and acidity
- Onions – Tangy bite that cuts through the fat
- Garlic sauce or tahini – Creamy element that ties everything together
What Is Arabic 7 Spice (Baharat)?
Arabic 7 spice, also known as Baharat, is a warm, aromatic spice blend commonly used in Middle Eastern cooking. While the exact mix can vary by region and household, it typically includes a combination of spices like black pepper, paprika, cumin, coriander, cinnamon, cloves, and nutmeg. The result is a deep, slightly sweet and earthy flavor that adds complexity to dishes like shawarma, grilled meats, rice, and stews. It’s a staple seasoning that brings that signature rich, comforting taste to many Arabic-inspired recipes.
Chicken Shawarma Rice Bowls (Meal Prep)
Ingredients
Chicken
- 12 boneless skinless chicken thighs
- 1 tbsp salt
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp cumin powder
- 1 tbsp sumac
- 2 tbsp 7 spice powder
- ¼ cup lemon juice
Rice
- 1 tsp butter
- 2 cups basmati rice
- 2 tsp turmeric powder
- 3 cups salted chicken broth
Salad
- 1 cucumber
- ½ red onion
- 2 cups cherry tomatoes
- ½ tbsp salt
- 2 tbsp white balsamic vinegar
Garlic sauce
- ½ cup light mayo
- ¾ cup low fat greek yogurt
- 2 cloves garlic, (minced)
- 1 tsp salt
- 1 tsp pepper
- 2 tbsp lemon juice
- 3 tbsp water
Instructions
Chicken
- Season your boneless skinless chicken thighs with all the seasonings in the chicken section.12 boneless skinless chicken thighs, 1 tbsp salt, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp cumin powder, 1 tbsp sumac, 2 tbsp 7 spice powder, ¼ cup lemon juice
- Let the chicken marinate while you cook the rice and put together the rest of the components.
- Once rice is cooked begin to air fry chicken in batches at 400F for 15 minutes.
Rice
- Rinse your basmati rice.2 cups basmati rice
- Into a pan add a tsp of butter and toast your rice for 2 minutes over medium heat.1 tsp butter
- Add turmeric powder and mix until each grain is yellow.2 tsp turmeric powder
- Pour in your chicken stock and bring the heat up until the water starts bubbling.3 cups salted chicken broth
- Once its bubbling, cover with a lid and turn the heat down to simmer for 20 minutes.
- After 20 minutes turn off the heat, fluff the rice using a fork, and cover while we complete the remaining components.
Salad
- Dice your cucumber, onion, and tomatoes.1 cucumber, ½ red onion, 2 cups cherry tomatoes
- Add that into a bowl along with salt and white balsamic vinegar.½ tbsp salt, 2 tbsp white balsamic vinegar
Mayo
- Into a bowl mix together all the garlic mayo ingredients. Adjust consistency to your liking using water.½ cup light mayo, ¾ cup low fat greek yogurt, 2 cloves garlic, 1 tsp salt, 1 tsp pepper, 2 tbsp lemon juice, 3 tbsp water
PACKING INSTRUCTIONS
- When packing for meal prep, I would store the cold salad separately that way you can microwave the chicken and rice and all the cold salad on top afterwards.
