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Chicken Shawarma Quinoa Bowl

These loaded bowls are perfect for prepping ahead of time and can be customized easily to suit everyone’s preferences. Mix and match with your favourite veggies and shawarma toppings.
Serves: 4
Prep Time: 35 min
Cook Time: 45 min


⅓ cup olive oil
¼ cup lemon juice, divided
4 cloves garlic, minced, divided
1 tbsp cumin, divided
2 tsp ground coriander
1 tsp ground cardamom
1 tsp paprika
½ tsp cayenne pepper
¾ tsp salt, divided
½ tsp pepper, divided
1 lb large chicken breasts
2 cups quinoa, cooked according to package directions
4 cups shredded lettuce
½ cup diced onion
½ cup diced tomato
½ cup chopped cucumber
¼ cup pickled turnip
1 cup Greek yogurt
2 tbsp chopped fresh parsley

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  1. Preheat oven to 375°F (190°C). In large bowl, whisk together olive oil, 3 tbsp (45 mL) lemon juice, half of the garlic, half of the cumin, coriander, cardamom, paprika, cayenne, ½ tsp (2 mL) salt and ¼ tsp (1 mL) pepper; add chicken, tossing to coat well. Refrigerate for at least 30 minutes or up to 12 hours.

  2. Transfer chicken to parchment paper–lined baking sheet; roast for 22 to 25 minutes or until golden brown and internal temperature reaches 165°F (74°C). Let cool slightly; slice chicken.

  3. Divide cooked quinoa evenly among 4 bowls. Top with lettuce, onion, tomato, cucumber, pickled turnip and chicken.

  4. Stir together yogurt, and remaining lemon juice, garlic, cumin, salt and pepper; drizzle evenly over bowls. Sprinkle with parsley.

Helpful Tip

For an added kick, drizzle with your favourite hot sauce or top with pickled hot peppers.