This healthy Protein Waffles recipe has cottage cheese and protein powder to make high protein, delicious waffles while still helping you achieve your health goals. They are macro friendly and ready in just 10 minutes!

Want more high protein recipes? Try Chicken Street Tacos, Vanilla Protein Shake, Sheet Pan Chicken Fajitas, or Hot Honey Salmon Bowls!

How to make Protein Waffles:

Make Batter: Blend oats and flour into a powder. Add remaining ingredients and blend until smooth.

Cook: Pour batter in a waffle iron and cook until golden brown. Top with fresh berries, syrup, or your favorite toppings.

Freezing Instructions:

Make a big batch of high protein waffles and cool completely before transferring to a freezer safe. Freeze for up to 2 months. Warm in toaster, microwave or air fryer.

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Protein Waffles

This healthy Protein Waffles recipe has cottage cheese and protein powder to make high protein, delicious waffles while still helping you achieve your health goals. They are macro friendly and ready in just 10 minutes!

Course Breakfast

Cuisine American

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 4 waffles

Calories 260kcal

Author Lauren Allen

Ingredients

• 3/4 cup old-fashioned rolled oats
• 1/4 cup whole wheat flour
• 1 cup cottage cheese
• 3 eggs
• ½ cup Vanilla Protein Powder
• 1 teaspoon vanilla extract
• ½ teaspoon baking powder
• ½ teaspoon baking soda

US Customary – Metric

Instructions

• Blend oats and flour into a powder.
• Add remaining ingredients and blend until smooth.
• Cook batter in a waffle iron until golden brown. Top with fresh berries, syrup, or your favorite toppings.

Video

Notes

Makes 4 waffles

Freezing Instructions: Make a big batch and let cool completely. Transfer to a freezer safe bag and keep in the freezer for up to 2 months. Take out and reheat in toaster or air fryer.

Nutrition

Calories: 260kcal | Carbohydrates: 24g | Protein: 27g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 159mg | Sodium: 438mg | Potassium: 239mg | Fiber: 2g | Sugar: 3g | Vitamin A: 252IU | Calcium: 171mg | Iron: 2mg

These insanely flavorful Greek Burgers have seasoned turkey patties topped with feta aioli, grilled onions and arugula. The combination of flavors is absolutely delicious, and it’s a bonus that they’re healthy and protein-packed.

If you enjoy sandwiches and burgers, I highly recmomend our French Onion Burger, Sloppy Joes, and Cuban Sandwich.

How to make Greek Burgers:

Make Burger Patties: Combine meat, parsley, basil, oregano, garlic, roasted red peppers, breadcrumbs, feta, egg, salt and pepper. Squish together with your hands (or lightly with a meat chopped) until combined. Divide into 5 equal portions and form into patties, pressing a thumb imprint into the center of each.

Cook: Heat grill or cast iron pan over medium-high heat, and grease well. Add patties and cook for a few minutes on each side, flipping once, until cooked through (165 degrees F). Remove to a plate.

Prepare Toppings: Add onions to hot pan or grill and cook for 3-4 minutes, until slightly charred. Combine all the feta aioli ingredients in a bowl and stir until well combined.

Serve burgers on buns, topped with onion, arugula and feta aioli.

Make Ahead Instructions:

To Make Ahead: The feta aioli can be made a few days in advance then stored in an airtight container in the fridge. You can mix and form the greek burger patties up to 1 day ahead of time. Store them covered well in the refrigerator.

More Greek Inspired Recipes:

• Gyros
• Hummus
• Pita Bread
• Beef Gyros
• Chicken Gyros

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Greek Turkey Burgers

These Greek Burgers are so flavorful made with seasoned turkey patties and feta aioli sauce, on a soft bun with red onions and arugula. They'll be the star of any BBQ.

Course Main Course

Cuisine Greek

Prep Time 10 minutes minutes

Cook Time 13 minutes minutes

Total Time 23 minutes minutes

Servings 5

Calories 356kcal

Author Lauren Allen

Ingredients

Burger Patties:

• 1 lb ground turkey , or use ground beef or ground lamb
• ¼ cup chopped fresh parsley
• 6 fresh mint leaves , finely chopped
• 1 teaspoon dried basil
• 2 teaspoons dried oregano leaves
• 3 cloves garlic , minced
• 1/3 cup roasted red bell peppers , finely chopped
• 2/3 cup Panko breadcrumbs
• ¼ cup feta cheese crumbles
• 1 large egg
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Feta Aioli:

• ¼ cup feta cheese crumbles
• 1/4 cup light mayonnaise
• 1/4 cup plain Greek yogurt , or sour cream
• 3 cloves garlic , minced
• 1-2 teaspoons harissa paste , optional
• salt and pepper , to taste

Burgers:

• ½ red onion , sliced into thick rings
• 5 hamburger buns , good quality
• 1 cup Baby arugula , or lettuce of choice

US Customary – Metric

Instructions

• Meat: In a large mixing bowl, combine the ground meat, parsley, mint, basil, oregano, garlic, roasted red peppers, breadcrumbs, feta, egg, salt, and pepper. Squish together with your hands (or lightly with a meat chopper) until combined. Divide into 5 equal portions and form into patties, pressing a thumb imprint into the center of each.
• Cook Patties: Heat grill over medium-high heat (or use a cast iron skillet, to cook on stovetop) and grease well. Add patties and cook for a few minutes on each side, flipping once, until cooked through (165 degrees F). Remove to a plate and cover to keep warm.
• Cook onions: Add onions to grill and cook for 3-4 minutes, until slightly charred.
• Feta Aioli: Combine all the ingredients in a bowl and stir until well combined.
• Assemble: Top burger buns with aioli, then greek burger patty, onion, arugula, and more sauce. Apply top bun, and enjoy.
• Serve with: Tomato Cucumber Salad , Burrata Salad, or Fries.

Video

Notes

Make Ahead Instructions: The feta aioli can be made a few days in advance and stored in an airtight container in the fridge. You can mix and form the greek burger patties up to 1 day ahead of time. Just make sure to keep them covered well in the refrigerator.

 

Nutrition

Calories: 356kcal | Carbohydrates: 33g | Protein: 32g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 98mg | Sodium: 1207mg | Potassium: 466mg | Fiber: 2g | Sugar: 5g | Vitamin A: 527IU | Vitamin C: 11mg | Calcium: 209mg | Iron: 4mg

This healthy Vegetarian Stuffed Peppers recipe is packed with rice, beans, veggies, and so much flavor. It will leave you satisfied and energized and are so easy to make!

Check out all of my vegetarian recipes like Roasted Cauliflower Soup, Chow Mein, or Cacio e Pepe!

How to Make Stuffed Peppers:

Prep and Pre-Cook: Cut ¼-inch from tops of bell peppers and remove the stem, ribs and seeds. Fill a large baking dish with 1/2-inch of water then place peppers cut-side down in the water and bake for 20 minutes.

Make Mixture: Sauté onion in a little oil until softened, about 5 minutes. Add garlic then cook for 30 seconds. Add corn, beans, diced tomatoes, green onions, chili powder, cumin, salt, and pepper. Stir until corn and beans are heated through, about 5 minutes. Remove skillet from heat then stir in rice, 1 cup cheese, and cilantro. Stir to combine. Taste and add additional seasonings, if needed.

Bake and Serve: Remove peppers from oven and drain water from dish. Divide the mixture evenly between the peppers, then top with remaining cheese. Return vegetarian stuffed peppers to oven for 10-15 more minutes, until peppers are tender and cheese is melted.

Make Ahead and Freezing Instructions:

To Make-Ahead: The peppers can be stuffed with filling 1-2 days ahead and stored covered in the refrigerator.

To Freeze: Freeze the filling for up to 3 months. Allow to thaw before stuffing peppers.

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Vegetarian Stuffed Peppers

There is so much screaming good flavor in these healthy Vegetarian Stuffed Peppers, and they leave you feeling full and energized.

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 6

Calories 313kcal

Author Lauren Allen

Cost 12

Ingredients

• 6 sweet bell peppers (red, yellow, or orange)
• 1 1/2 cups cooked rice (white, brown, cauliflower rice or quinoa)
• 1 Tablespoon olive oil
• 1 small onion , diced
• 3 garlic cloves , minced
• 1 14.5 ounce can diced tomatoes with green chiles , mild
• 1 14 oz can black beans , drained and rinsed
• 1 cup frozen corn
• 4 green onions , chopped
• 2 Tablespoons Taco Seasoning*
• 3/4 teaspoon black pepper , plus more to taste
• 1 1/2 cups shredded cheese , Mexican blend or pepperjack cheese, divided
• ¼ cup chopped fresh cilantro

US Customary – Metric

Instructions

• Preheat oven to 400 degrees F.
• Prep peppers: Cut ¼-inch from tops of bell peppers and remove the stem, ribs and seeds. Fill a large baking dish with 1/2-inch of water.Place peppers cut-side down in the water and bake for 20 minutes.
• Filling: Heat oil in a 12-inch skillet over medium-high heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 30 seconds. Add corn, beans, diced tomatoes, green onions, chili powder, cumin, salt, and pepper. Stir until corn and beans are heated through, about 5 minutes. Remove skillet from heat and stir in rice, 1 cup cheese, and cilantro. Stir to combine. Taste and add additional seasonings, if needed.
• Stuff peppers: Remove peppers from oven and drain water from dish. Divide the mixture evenly between the peppers, then top with remaining cheese.
• Bake again: Return to oven for 10-15 more minutes, until peppers are tender and cheese is melted. Store leftover peppers in the refrigerator, covered for 4-5 days.

Video

Notes

Peppers: Choose big, round bell peppers that sit flat. Or lay them on the side and cut a small piece from the top, horizontally. Red, orange and yellow peppers will be sweeter than green.

Taco Seasoning: To use your own spices, use 1 Tablespoon chili powder, 2 teaspoons ground cumin, ½ teaspoon paprika, ¼ teaspoon garlic powder and oregano.

Add more Protein: Add one pound of cooked ground turkey to the filling.

Make-ahead Instructions: Stuffed peppers can be assembled 1-2 days ahead of time, stored in the fridge until baking.

Freezing Instructions: Freeze the filling for up to 3 months. Allow to thaw before stuffing peppers. 

Nutrition

Calories: 313kcal | Carbohydrates: 43g | Protein: 15g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 857mg | Potassium: 798mg | Fiber: 10g | Sugar: 8g | Vitamin A: 4140IU | Vitamin C: 165mg | Calcium: 212mg | Iron: 3mg

Recipe adapted from America’s Test Kitchen. First published January 2020. Updated April 2024.

I’m crushing hard on these easy Tahini Chicken Bowls made with flavorful grilled chicken and veggies on a bed of rice, with a tahini sauce drizzle on top.

I have a deep love for bowl recipes. Some of my favorites are Hawaiian Bowls, Shawarma Bowls, Spring Roll Bowls, and Egg Roll in a Bowl!

How to make Tahini Chicken Bowls:

Make Tahini Sauce: Combine all sauce ingredients together then set aside. Can be made in advance. Thin with water to reach desired sauce consistency.

Marinate Chicken:Whisk together all marinade ingredients and pour over the chicken, tossing to coat. Marinate in the fridge for 1-8 hours.

Grill chicken and veggies over medium high (or cook in a hot greased cast iron pan). I like to drizzle the veggies with olive oil and season with salt and pepper. You can cut the veggies into large chunks and place directly on the grill, or use my favorite grill baskets.

Assemble: Add base of cauliflower rice or white rice. Top with chicken and veggies then drizzle with tahini sauce. Garnish with a big pinch of parsley and mint.

Make Ahead and Freezing Instructions:

Make Ahead Instructions: The tahini sauce can be made ahead of time and stored in the refrigerator until ready to use. The chicken can be placed in the marinade anywhere from 1-8 hours before grilling. I love to do these two simple things, and chop the veggies, in the morning so dinner is quick and easy!

More Easy Chicken Recipes:

• Slow Cooker Chicken Tacos
• Boursin Pasta
• Sweet and Sour Chicken
• Tuscan Chicken Pasta
• Chicken Noodle Casserole
• Chicken Tikka Masala

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Tahini Chicken Bowls

I'm crushing hard on these easy Tahini Chicken Bowls made with flavorful grilled chicken and veggies on a bed of rice, with a tahini sauce drizzle on top.

Course Main Course

Cuisine Greek, Middle Eastern

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Marinate 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 4

Calories 508kcal

Author Lauren Allen

Equipment

• Grill Basket optional

Ingredients

Chicken Marinade:

• 1.5 lbs boneless skinless chicken thighs
• 1/4 cup extra virgin olive oil
• 4 cloves garlic , minced
• 2 Tablespoons lemon juice
• 2 Tablespoon za’atar
• 1 teaspoon kosher salt

Tahini Sauce:

• 1/4 cup tahini
• 1 Tablespoon olive oil
• 1/4 cup lemon juice , fresh squeezed
• 2 cloves garlic , minced
• ¼ teaspoon kosher salt
• 1-2 Tablespoon cold water , if needed, to thin sauce

Bowls:

• 1 zucchini , large, chopped into halved coins
• 1 red bell pepper , chopped into large chunks
• 1 red onion , chopped into large chunks
• 10 oz fresh broccoli , ends trimmed
• ¼ cup fresh chopped parsley
• 1/4 cup fresh mint leaves , chopped
• Cooked white rice or cauliflower rice

US Customary – Metric

Instructions

• Mix tahini sauce ingredients together then set aside. Can be made in advance. Thin with water to reach desired sauce consistency.
• Marinate Chicken: In a bowl, whisk together all of the ingredients for the marinade (olive oil, garlic, lemon juice, za’atar and salt). Place chicken thighs in a large bowl and pour the marinade on top, tossing to coat the chicken. Marinate in the fridge for 1-8 hours.
• Grill: Remove chicken from marinade and grill over medium high (or cook in a hot greased cast iron pan) flipping once, until 165 degrees. Remove to a plate then cover with foil to rest.
• Veggies: Add chopped veggies to a bowl. Drizzle with olive oil then season with salt and pepper. Grill veggies in a grill basket on a very hot grill (or cook in a hot skillet on the stove), for several minutes until tender and charred.
• Assemble Bowls: Add base of cauliflower rice or white rice. Top with chicken and veggies then drizzle with tahini sauce. Garnish with a big pinch of parsley and mint.

Video

Notes

Make Ahead Instructions: The tahini sauce can be made ahead of time and stored in the refrigerator until ready to use. The chicken can be placed in the marinade anywhere from 1-8 hours before grilling. I love to do these two simple things, and chop the veggies, in the morning, so dinner is quick and easy!

Nutrition

Calories: 508kcal | Carbohydrates: 18g | Protein: 39g | Fat: 33g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 18g | Trans Fat: 0.03g | Cholesterol: 162mg | Sodium: 917mg | Potassium: 1019mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1960IU | Vitamin C: 129mg | Calcium: 108mg | Iron: 3mg

This homemade Hummus recipe is authentic, delicious, and better than anything you can buy! It’s made with chickpeas (garbanzo beans), garlic, lime, tahini, and spices. You won’t believe how easy it is to make!

Looking for more homemade dips? Try Pico de Gallo, Mango Chutney, or Pimento Cheese Dip!

Ingredients Needed:

• Chickpeas (garbanzo beans): One 15 oz. can or ¾ cup dried chickpeas.
• Garlic: one clove, minced.
• Salt
• Cumin
• Sumac: a tangy spice that’s essential for authentic hummus. Find it in the spice aisle, an international market, or online.
• Tahini: Leftover tahini can be stored in a cool, dry pantry for several weeks, or in the refrigerator for several months. Use it to make tahini chicken bowls, roasted cauliflower or tahini chocolate chip cookies.
• Fresh Lime juice

How to make Hummus:

Mix: In a food processor, add beans, tahini, garlic, salt, sumac, cumin, and juice from half of a lime and blend well. Add small amounts of reserved bean liquid (or water), if it’s too thick. Taste and add additional salt, if needed.

Enjoy: Add mixture to a bowl then use a small spoon to make a swirl on top of the hummus. Drizzle a little extra virgin olive oil on top then sprinkle sumac around the edges. Squeeze additional ½ lime on top.

Make Ahead and Freezing Instructions:

To Make Ahead: Homemade Hummus will keep in the fridge in a covered container then place in the refrigerator for up to 1 week.

To Freeze: Place hummus in a freezer safe container then freeze for up to 3 months. Thaw in the refrigerator overnight and enjoy.

Recipe Variations:

• No Tahini: To make hummus without tahini, you can simply leave it out.
• Add Flavor: To add a flavor twist, try about 1-2 teaspoons of harissa, za’atar, paprika, extra cumin, or sumac.
• Vegetable Hummus: Blend roasted vegetables in blender then stir into hummus.
• Sun Dried Tomato Hummus: Add ¾ cup of sun-dried tomatoes, rinsed then chopped.
• Roasted Red Pepper Hummus: add ¾ cup canned roasted peppers, finely chopped.

So many ways to enjoy Hummus:

• Dip vegetables, pita bread, breadsticks, naan, etc.
• Spread on sandwiches, wraps, burgers, avocado toast, or bagels.
• Topping for lamb gyros, chicken gyros or beef gyros.
• Garnish for chicken shawarma bowls or buddha bowls.
• Mix into pasta or mashed potatoes.

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Hummus

This homemade Hummus recipe is authentic, delicious, and better than anything you can buy! It's made with chickpeas (garbanzo beans), garlic, lime, tahini, and spices. You won't believe how easy it is to make!

Course Appetizer, side course

Cuisine Indian, Mediterranean

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 6

Calories 94kcal

Author Lauren Allen

Equipment

• Food Processor

Ingredients

• 1 15 oz can chickpeas (garbanzo beans)* , reserve liquid from can
• 6 Tablespoons tahini*
• 1 clove garlic , minced
• 1/2 teaspoon kosher salt
• 1/2 teaspoon sumac , plus more for garnish
• 1/2 teaspoon ground cumin
• 1 lime

US Customary – Metric

Instructions

• Prep Chickpeas: Drain the canned beans, reserving the liquid from the can. (See notes for using dry chickpeas*). If time permits, peel the outer skin away each individual chickpea. This will result in very soft and smooth hummus.
• In a food processor add beans, tahini, garlic, salt, sumac, cumin, and juice from half of a lime. Blend well, adding small amounts of reserved bean liquid (or water), until you reach a smooth, creamy texture. Taste and add additional salt, if needed.
• Garnish: Add mixture to a bowl and use a small spoon to make a swirl on top of the hummus . Drizzle a little extra virgin olive oil on top and sprinkle sumac around the edges. Squeeze additional ½ lime on top.
• Enjoy with pita bread, pita chips, fresh veggies, on sandwiches, with gyros or chicken shawarma bowls.
• Store leftover hummus in a covered container in the refrigerator for up to 1 week.

Video

Notes

To use Dry Chickpeas: Add ¾ cup of dry chickpeas to a bowl and cover with plenty of water. Soak overnight. Drain water, add them to a pot and cover with 2 inches fresh water. Bring to a boil, reduce heat and simmer 1-2 hours (depending on how dry/old the beans are), until tender. Reserve bean broth for thinning the hummus. (If using dried chickpeas for this recipe I would suggest doubling the recipe, to make it worth the time).  You could also cook dried chickpeas in the instant pot (no soaking required). 

No Tahini: simply leave it out.

Flavors Variations: add 1-2 teaspoons of any of the following: harissa paste, za’atar, paprika, extra cumin or sumac.

• Vegetable Hummus: blend roasted vegetables until smooth and stir into hummus.
• Sun-Dried Tomato Hummus: add ¾ cup of sun-dried tomatoes, rinsed and chopped.
• Roasted Red Pepper Hummus: add ¾ cup canned roasted peppers, finely chopped.

Make Ahead Instructions: Hummus can be made up to 1 week in advance, stored in the fridge.

Freezing Instructions: Place hummus in a freezer safe container and freeze for up to 3 months.  Thaw in the refrigerator overnight and enjoy.

Nutrition

Calories: 94kcal | Carbohydrates: 5g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Sodium: 200mg | Potassium: 80mg | Fiber: 1g | Sugar: 1g | Vitamin A: 10IU | Vitamin C: 4mg | Calcium: 25mg | Iron: 1mg

Recipe from Moyad, our family friend who lives in Jordan.

I originally shared this recipe May 2020. Updated July 2022 and April 2024.

This middle eastern inspired Chicken Shawarma Bowls recipe has some of my favorite flavors combined into a fresh and protein packed bowl.

You know I love a good bowl recipe! Make sure to try my Hawaiian Bowl, Hot Honey Salmon Bowl, Jerk Chicken Bowl, and this Korean Ground Beef Bowl.

How to make Chicken Shawarma:

Marinate Chicken: Mix the shawarma marinade ingredients together then marinate the thighs for at least one hour or overnight. Cook jasmine rice according to package instructions. Make the tzatziki sauce by combining all the ingredients in a bowl. 

Cook Chicken: Preheat oven to 425 degrees F. Grease a baking pan, remove chicken from the marinade then place the chicken thighs and chopped red onion on the pan. Bake for 30-40 minutes or until baked through. Allow chicken to rest for a few minutes before slicing thinly. 

Assemble: Add a scoop of cooked rice to the bottom of your bowl. Top with chopped chicken and red onion, a few cucumbers and tomatoes, then a scoop of tzatziki sauce and hummus. Top with fresh chopped parsley, feta cheese, and a little crushed red pepper, if desired.

Save any leftover tzatziki sauce to enoy with Gyros, Chicken Gyros, or these Beef Gyros.

More flavorful favorites:

• Gallo Pinto
• Bánh Mì (Vietnamese Sandwich)
• Chicken Marsala
• Sweet and Sour Chicken
• Matzo Ball Soup

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Chicken Shawarma Bowls

This middle eastern inspired Chicken Shawarma Bowl recipe is easy to make from home. It's packed with delicious flavor and a healthy meal my whole family loves.

Course Main Course

Cuisine Mediterranean

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Marinate 1 hour hour

Total Time 1 hour hour 50 minutes minutes

Servings 6

Calories 567kcal

Author Lauren Allen

Cost 12

Ingredients

• 6 to 8 boneless skinless chicken thighs
• 2 lemons , juiced
• 1/2 cup olive oil
• 6 cloves garlic , minced
• 1 teaspoon kosher salt
• 2 teaspoons freshly ground black pepper
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 1/2 teaspoon ground tumeric
• pinch ground cinnamon
• crushed red pepper flakes , to taste
• 1 red onion , roughly chopped

For the Bowls:

• 1/2 cup hummus , or whole chickpeas
• 1 English cucumber chopped
• 1 cup cherry tomatoes , halved
• 1 1/2 cups dry jasmine rice
• fresh chopped parsley , chopped, for garnish
• feta cheese crumbles , for topping, optional

Tzatziki Sauce:

• 1 cup plain Greek yogurt
• 2 cloves garlic , minced
• 1 small piece English cucumber , peeled and diced
• 1/2 teaspoon dried dill weed
• 3 teaspoons fresh lemon juice
• salt and pepper , to taste

US Customary – Metric

Instructions

• Mix shawarma marinade ingredients together, add chicken thighs and marinate for at least one hour or overnight, in the fridge.
• Cook rice according to package instructions. Make the tzatziki sauce by combining all the ingredients in a bowl. 
• Preheat oven to 425 degrees F. Grease a baking pan, remove the chicken from the marinade and place the chicken thighs and chopped red onion on the pan. 
• Roast chicken for 30-40 minutes or until cooked through (165 degrees F). Allow the chicken to rest for a few minutes before slicing. 
• Assemble: Add a scoop of cooked rice to the bottom of your bowl. Top with chopped chicken and red onion, a few cucumbers and tomatoes, and a scoop of tzatziki sauce and hummus. Garnish with fresh chopped parsley, feta cheese, a little crushed red pepper, if desired.

Video

Notes

Serving size: ½ cup rice, 1 chicken thigh.

Make Ahead Instructions: Most elements of these shawarma bowls can be prepped ahead: tzatziki sauce, chicken marinage, and chop veggies 1-3 days ahead.

Nutrition

Calories: 567kcal | Carbohydrates: 54g | Protein: 32g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 589mg | Potassium: 763mg | Fiber: 4g | Sugar: 5g | Vitamin A: 615IU | Vitamin C: 31mg | Calcium: 121mg | Iron: 3mg

I originally shared this recipe August 2018. Updated November 2019 and April 2024.