If you're looking for a flavorful, easy weeknight dinner that feels like you spent hours on it, but actually didn’t, then these Shawarma Chicken Bowls are for you! Seriously, this bowl recipe is one of my favorite ways to make a satisfying, vibrant meal with Trader Joe’s staples. It’s savory, a little spicy, a little creamy, and full of Middle Eastern-inspired flavor.
Let’s just say if you've never tried Trader Joe’s chicken shawarma, now is the perfect time to grab it from the refrigerated section and try my new recipe! This entire dish comes together with a few pantry ingredients and less than 40 minutes of hands-on time!
If you love this recipe, you will love my Trader Joe's Bruschetta Chicken, Trader Joe’s Lemon Ricotta Ravioli recipe, Trader Joe’s Salmon Bite Bowls, and of course my Trader Joe’s Pesto Chicken Recipe.
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Ingredients
Here’s everything you need to whip up these easy bowls:
- Trader Joe’s Chicken Shawarma – already marinated with the perfect blend of Mediterranean spices like garlic, cumin, and paprika. It’s the star of the show!
- Dry white rice or jasmine rice – our hearty base. You can also sub with quinoa or couscous.
- Turmeric – adds earthy flavor and that gorgeous yellow color.
- Salt + black pepper – for seasoning your rice just right.
- Cherry tomatoes, halved – brings fresh, juicy sweetness.
- Persian cucumbers, chopped – for crunch and cooling contrast.
- Tzatziki Sauce – creamy, herby, and perfectly tangy.
- Red pepper flakes (optional) – if you want a little kick at the end!
See recipe card for quantities.
Instructions
- Step 1: Cook the Chicken. Place your chicken shawarma in a 9x13 ceramic dish or on a baking sheet in a single layer. Bake at 400°F for 20–25 minutes, or until the internal temperature reaches 165°F. Let it rest for 2–3 minutes, then slice into juicy strips.
- Step 2: Make the Turmeric Rice. While the chicken bakes, cook 1.5 cups of rice according to package directions, but don’t forget to add turmeric, salt, and pepper into the water. The result? Fluffy, golden rice that’s anything but boring!
- Step 3: Chop the Veggies. Halve your cherry tomatoes and chop the Persian cucumbers. These fresh toppings balance the bold flavors of the chicken and rice.
- Step 4: Assemble the Bowls. Grab a big bowl and build your masterpiece! Start with a bed of turmeric rice, add your juicy shawarma chicken slices, top with tomatoes and cucumbers, and dollop on that glorious Trader Joe’s tzatziki. Sprinkle on red pepper flakes for a little heat—and boom! Dinner is done.
Hint: line your dish with parchment paper for easy cleanup!
Substitutions
- Chicken Shawarma: Sub with any store-bought shawarma-style marinated chicken or make your own using olive oil, garlic cloves, paprika, cumin, coriander, and lemon juice.
- Tzatziki Sauce: Use any brand or make a quick version at home with Greek yogurt, cucumber, garlic, lemon, and dill.
- Persian Cucumbers: English cucumbers or chopped red peppers work great here!
- Turmeric Rice: Try couscous, cauliflower rice, or brown rice for a fiber boost.
- Gluten-Free: This recipe should be gluten-free on its own, however, it is always important to check the label. It typically doesn’t contain gluten, but always verify there are no gluten-containing ingredients or cross-contamination risks in the chicken, spice blend, and tzatziki sauce.
- Dairy-Free: Make your own dairy-free tzatziki with plant-based yogurt like almond or cashew mixed with cucumber, garlic, lemon, and herbs! You can also use a lemon tahini drizzle or a simple olive oil + garlic + lemon juice dressing instead.
What to Serve With It
- A side of pickled onions or sliced red onions
- A drizzle of harissa paste or crazy feta for an extra layer of bold flavor
- Warm pita bread if you're not gluten-free and want a more filling bowl
- Side salad for some additional nutrients and fiber
Equipment
All you need to make my chicken shawarma bowls is a:
- 9x13 ceramic dish
- Pot
- Knife
- Cutting Board
Storage
The chicken and rice will keep well in the fridge for 3–4 days and reheat beautifully for easy lunches. This meal can be great for meal prep! I would keep the tzatziki in a dressing container and pour over when ready to serve!
Christina's Dietitian Tip:
These Shawarma Chicken Bowls are a balanced and flavorful meal, but if you're looking to increase fiber and nutrient density, try swapping the white rice for brown rice, quinoa, or cauliflower rice. Want to round it out even more? Add a handful of greens (like spinach or arugula) and a scoop of hummus or lentils to pack in extra fiber, protein, and antioxidants—perfect for a more satisfying and heart-healthy bowl!
FAQ
Yes! Grilling adds amazing char and smokiness. Use a cast iron skillet or fire up the grill to medium-high heat and cook for about 5–6 minutes per side.
Yes, of course, however, using different dishes may impact cooking times! Just make sure to keep an eye on the chicken and use a meat thermometer to make sure your chicken reaches a safe temperature.
Dinner
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Jump to: Recipe
Easy Shawarma Chicken Bowls with Trader Joe’s Favorites
Equipment
- 9x13 Ceramic Dish
- pot
- Knife
- Cutting Board
Ingredients
- 1 Package Trader Joe’s Chicken Shawarma ~1.5 pounds chicken
- 1.5 cups Dry white rice
- 1.5 teaspoon Turmeric Spice
- Salt + pepper to taste (½ teaspoon salt and ¼ Teaspoon Pepper is what I do)
- 1 cup cherry tomatoes halved
- 2 Persian cucumbers chopped
- Trader Joe’s Tzatziki Sauce 2 tablespoons per bowl
- Red pepper flakes optional
Instructions
- 1.Cook the Chicken. Place your chicken shawarma in a 9x13 ceramic dish or on a baking sheet in a single layer. Bake at 400°F for 20–25 minutes, or until the internal temperature reaches 165°F. Let it rest for 2–3 minutes, then slice into juicy strips.
- Make the Turmeric Rice. While the chicken bakes, cook 1.5 cups of rice according to package directions, but don’t forget to add turmeric, salt, and pepper into the water.
- Chop the Veggies. Halve your cherry tomatoes and chop the Persian cucumbers. These fresh toppings balance the bold flavors of the chicken and rice.
- Assemble the Bowls. Grab a big bowl and build your masterpiece! Start with a bed of turmeric rice, add your juicy shawarma chicken slices, top with tomatoes and cucumbers, and dollop on that glorious Trader Joe’s tzatziki. Sprinkle on red pepper flakes for a little heat, if using!
Notes
Nutrition
Food Safety
- Cook to a minimum temperature of 165 °F
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don’t leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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