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
Scale
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.
