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One Pot Mediterranean Chicken Shawarma Rice Bowls

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This easy one-pot Mediterranean Chicken Shawarma Rice Bowl brings together juicy, spiced chicken, fluffy rice, and colorful veggies, all topped with a creamy garlic sauce. Ready in just 30 minutes, it’s perfect for busy weeknights, meal prep, or casual gatherings.

Ingredients

Scale
  • 1 1/2 lbs boneless, skinless chicken thighs
  • 2 tbsp extra virgin olive oil
  • 2 tsp ground cumin
  • 2 tsp smoked paprika
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground allspice
  • 1 tsp garlic powder
  • 1/2 tsp cayenne pepper (optional)
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • Juice of 1 lemon (about 2 tbsp)
  • 1 1/2 cups long-grain white rice (jasmine or basmati)
  • 3 cups low-sodium chicken broth (or vegetable broth for vegetarian)
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 cup cherry tomatoes, halved
  • 1 cup English cucumber, diced
  • 1/2 cup pitted Kalamata olives, sliced
  • 3/4 cup plain Greek yogurt (full-fat preferred)
  • 2 tbsp mayonnaise (optional)
  • 2 cloves garlic, finely grated
  • 1 tbsp lemon juice
  • 1 tbsp extra virgin olive oil
  • 1/4 tsp salt (or to taste)
  • 1 tbsp chopped fresh dill or parsley (optional)
  • Crumbled feta cheese (optional, for serving)
  • Pickled red onions (optional, for serving)
  • Fresh herbs (parsley, cilantro, or mint, optional, for serving)
  • Lemon wedges (optional, for serving)
  • Extra olive oil drizzle (optional, for serving)

Instructions

  1. In a large bowl, combine 2 tbsp olive oil, cumin, smoked paprika, coriander, turmeric, cinnamon, allspice, garlic powder, cayenne (if using), salt, pepper, and lemon juice.
  2. Add chicken thighs, turning to coat well. Let sit for at least 5 minutes (or up to 15 minutes).
  3. Heat a large skillet or Dutch oven over medium-high heat. Add chicken in a single layer (work in batches if needed). Sear 3-4 minutes per side until golden brown and cooked through (internal temp 165°F). Transfer chicken to a plate.
  4. In the same pan, add onion and bell pepper. Cook for 2-3 minutes until softened.
  5. Stir in minced garlic and rice. Toast for 1-2 minutes.
  6. Pour in chicken broth, scraping up any browned bits from the bottom.
  7. Return chicken and any juices to the pan, nestling pieces into the rice. Bring to a gentle simmer.
  8. Cover and cook on low for 13-15 minutes, or until rice is tender and liquid is absorbed.
  9. While rice cooks, in a small bowl, mix Greek yogurt, mayonnaise (if using), grated garlic, lemon juice, olive oil, salt, and chopped herbs. Set aside.
  10. Halve cherry tomatoes, dice cucumber, and slice olives for topping.
  11. Remove lid and fluff rice gently with a fork. If rice is too firm, add a splash more broth and steam, covered, for 2-3 more minutes.
  12. Slice or shred chicken, if preferred.
  13. Spoon rice and chicken into bowls. Top with tomatoes, cucumber, olives, and any extra toppings.
  14. Drizzle generously with creamy garlic sauce. Finish with crumbled feta, pickled onions, or fresh herbs. Serve with lemon wedges.

Notes

For a vegetarian version, substitute chickpeas or tofu for chicken and use vegetable broth. Brown rice or quinoa can be used, but adjust liquid and cooking time. The creamy garlic sauce is best made fresh but keeps for 1-2 days in the fridge. For dairy-free, use non-dairy yogurt and skip feta. Leftovers keep well for up to 4 days; store sauce separately.

Nutrition

Keywords: chicken shawarma, one pot, Mediterranean, rice bowl, easy dinner, weeknight meal, meal prep, gluten-free, healthy, creamy garlic sauce

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