If you’re on the hunt for a breakfast that bursts with vibrant Middle Eastern flavors and leaves you energized for the day ahead, the Chicken Shawarma Breakfast Bowls Recipe is exactly what you need. This dish perfectly balances tender, spiced chicken with creamy avocado, a rich fried or poached egg, and fresh, colorful veggies over a comforting bed of rice or quinoa. Each bite is a celebration of taste, texture, and wholesome goodness, making it a favorite breakfast you’ll want to enjoy again and again.
Ingredients You’ll Need
The beauty of this Chicken Shawarma Breakfast Bowls Recipe lies in its simple yet essential ingredients, each carefully chosen to contribute layers of flavor, texture, and color. From aromatic spices to fresh produce, these components harmonize beautifully to create a dish that’s as delicious as it is visually inviting.
- 1 lb boneless, skinless chicken thighs: Perfectly tender and juicy, they hold the bold shawarma spices beautifully.
- 2 tablespoons olive oil: Adds richness and helps the spices infuse deeply into the chicken.
- Juice of 1 lemon: Brings brightness and a subtle tang that cuts through the richness.
- 3 cloves garlic, minced: Offers a warm, savory punch that’s essential for authentic flavor.
- 1 teaspoon ground cumin: Earthy and slightly smoky, it’s a shawarma staple.
- 1 teaspoon smoked paprika: Brings a gentle heat and warmth to the seasoning mix.
- ½ teaspoon ground turmeric: Adds vibrant color and a mild, peppery essence.
- ½ teaspoon ground coriander: Provides citrus undertones that brighten the chicken.
- ½ teaspoon salt: Enhances all the natural flavors.
- ¼ teaspoon black pepper: Adds a subtle kick of heat.
- 1 ½ cups cooked rice or quinoa: The nourishing base that soaks up all the delicious juices.
- 4 fried or poached eggs: Creamy yolks add richness and a lovely texture contrast.
- 1 cup cherry tomatoes, halved: Juicy bursts of sweetness to balance the spices.
- 1 avocado, sliced: Creamy and fresh, it perfectly complements the savory chicken.
- ½ cup hummus: Silky and flavorful, it adds another layer of Middle Eastern authenticity.
- ¼ cup pickled red onions (optional): Bright and tangy, these add a delightful zing.
- Fresh parsley or cilantro for garnish: A pop of green and fresh herbal notes to finish the dish.
How to Make Chicken Shawarma Breakfast Bowls Recipe
Step 1: Marinate the Chicken
Start by whisking together olive oil, lemon juice, minced garlic, cumin, smoked paprika, turmeric, coriander, salt, and pepper in a bowl. This marinade is the magic that infuses every bite with authentic shawarma flavor. Toss the chicken thighs thoroughly in this mixture and let them soak in those spices for at least 30 minutes. For an even deeper flavor, marinate overnight in the fridge—patience here truly pays off.
Step 2: Cook the Chicken
Heat a skillet over medium-high heat until hot. Place the marinated chicken thighs in the pan and cook them for about 5 to 6 minutes per side. You’re looking for a beautiful char on the edges and a fully cooked interior that’s juicy and tender. Once cooked, let the chicken rest for 5 minutes to lock in all those flavorful juices before slicing it into strips.
Step 3: Prepare the Base and Toppings
While your chicken rests, make sure your rice or quinoa is warm and ready. This grain base acts as the perfect cushion for all your vibrant toppings. Slice avocado, halve cherry tomatoes, and get your eggs cooked just how you like them—fried with a runny yolk or gently poached for that silky texture.
Step 4: Assemble Your Bowls
Now comes the fun part! In each bowl, start with a generous scoop of rice or quinoa. Layer the sliced shawarma chicken on top, then add your egg, cherry tomatoes, avocado slices, and a hearty spoonful of hummus. If you’re including pickled red onions, scatter those across for a delicious tang. Finish with a sprinkle of fresh parsley or cilantro for a fresh, herbaceous note.
How to Serve Chicken Shawarma Breakfast Bowls Recipe
Garnishes
Garnishing your Chicken Shawarma Breakfast Bowls Recipe is where you add those finishing touches that elevate the dish. Fresh parsley or cilantro sprigs add a lovely pop of green and a hint of brightness. A squeeze of extra lemon juice or a drizzle of olive oil can further enhance the flavors just before serving, making your bowl look as good as it tastes.
Side Dishes
This bowl is quite complete on its own, but if you want to add a side, consider some warm pita bread or a light cucumber and tomato salad dressed with lemon and olive oil. These sides keep the meal fresh and balanced without overpowering the rich, spiced chicken flavors.
Creative Ways to Present
For a fun twist, serve your Chicken Shawarma Breakfast Bowls Recipe in hollowed-out avocado halves or use mini cast iron skillets for a rustic look. You can also line your bowls with leafy greens like arugula or spinach for added texture and nutrition. Presentation is a joy here because this dish’s vibrant colors naturally pop, making it perfect for both casual family breakfasts and brunch entertaining.
Make Ahead and Storage
Storing Leftovers
Any leftovers from your Chicken Shawarma Breakfast Bowls Recipe can be stored in an airtight container in the refrigerator for up to 3 days. Keep the components separated if possible—store the chicken, grains, and toppings individually to maintain freshness and texture.
Freezing
You can freeze the cooked chicken strips once cooled. Place them in a freezer-safe bag or container and freeze for up to 2 months. When ready, thaw overnight in the fridge and reheat gently. For best results, prepare the grains and fresh toppings fresh rather than freezing them.
Reheating
Reheat chicken gently in a skillet over medium heat or in the microwave to avoid drying it out. Warm the rice or quinoa separately before assembling the bowl again. Add fresh toppings like avocado and eggs right before serving to keep that fresh, creamy texture intact.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breasts work well if you prefer leaner meat, but thighs remain juicier and more flavorful, especially with the shawarma spices. Just watch your cooking time to avoid drying out the breasts.
Is this recipe dairy-free?
Yes, the Chicken Shawarma Breakfast Bowls Recipe is naturally dairy-free as written, making it an excellent choice for those with dairy sensitivities or following a dairy-free diet.
Can I substitute rice with other grains?
Definitely! Quinoa is a fantastic alternative that adds extra protein and texture. If you want to lower your carb intake, try substituting with cauliflower rice or a sweet potato hash for a delicious variation.
How can I make this recipe vegan?
To veganize it, swap the chicken for marinated tofu or chickpeas, skip the egg, and use a plant-based yogurt or tahini sauce instead of hummus if preferred. The spices and fresh veggies will still bring incredible flavor.
What type of eggs work best in this bowl?
Both fried and poached eggs are excellent choices. Fried eggs with a slightly runny yolk add richness, while poached eggs provide a silky, delicate texture. Choose based on your preference or try both for variety!
Final Thoughts
There’s something truly special about the Chicken Shawarma Breakfast Bowls Recipe that makes it a standout start to any day. With bold spices, fresh ingredients, and wholesome grains, it’s a nourishing, flavorful meal that feels like a warm hug. Give it a try soon—you might just find your new favorite breakfast ritual.
Print
Chicken Shawarma Breakfast Bowls Recipe
- Prep Time: 15 minutes (plus at least 30 minutes marinating)
- Cook Time: 15 minutes
- Total Time: 45 minutes (including marinating time)
- Yield: 4 servings
- Category: Breakfast, Main Course
- Method: Stovetop
- Cuisine: Middle Eastern-Inspired
- Diet: Gluten Free
Description
Chicken Shawarma Breakfast Bowls offer a delicious and nutritious start to your day with tender marinated chicken thighs cooked to perfection, served over warm rice or quinoa, topped with a fried or poached egg, fresh vegetables, hummus, and vibrant garnishes. This Middle Eastern-inspired dish is gluten-free and dairy-free, making it a versatile and health-conscious breakfast choice.
Ingredients
Chicken Marinade
- 1 lb boneless, skinless chicken thighs
- 2 tablespoons olive oil
- Juice of 1 lemon
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon ground turmeric
- ½ teaspoon ground coriander
- ½ teaspoon salt
- ¼ teaspoon black pepper
Bowl Components
- 1 ½ cups cooked rice or quinoa
- 4 fried or poached eggs
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- ½ cup hummus
- ¼ cup pickled red onions (optional)
- Fresh parsley or cilantro for garnish
Instructions
- Prepare the Marinade: In a bowl, combine olive oil, lemon juice, minced garlic, ground cumin, smoked paprika, turmeric, coriander, salt, and black pepper. Whisk together until well mixed.
- Marinate the Chicken: Add the boneless, skinless chicken thighs to the marinade and toss until they are fully coated. Cover and refrigerate for at least 30 minutes, or overnight for more intense flavor.
- Cook the Chicken: Heat a skillet over medium-high heat. Place the marinated chicken thighs in the hot skillet and cook for 5 to 6 minutes on each side, until the chicken is cooked through and slightly charred on the edges. Remove from heat and let the chicken rest for 5 minutes.
- Slice the Chicken: After resting, slice the chicken thighs into strips for easy serving.
- Assemble the Bowls: Begin by placing a base of warm cooked rice or quinoa in each bowl. Top with the sliced chicken.
- Add Eggs and Fresh Toppings: Add one fried or poached egg to each bowl. Arrange cherry tomatoes, avocado slices, a spoonful of hummus, and pickled red onions if using around the bowl.
- Garnish and Serve: Sprinkle with fresh parsley or cilantro and serve immediately to enjoy the fresh, vibrant flavors.
Notes
- Recipe is naturally dairy-free and gluten-free as written.
- Meal prep the chicken and grains ahead of time for quick weekday breakfasts.
- Substitute sweet potato hash for rice or quinoa to reduce carbs.
- Use poached eggs for a lower-fat option compared to fried eggs.
- Pickled red onions are optional but add a nice tangy crunch.
