Let’s make a high-protein chicken shawarma protein bowl.

By Julie Brinkley

I’m training for a marathon and dishes like this high-protein chicken shawarma bowl are important to fuel my body, and the good news is that it’s delicious.

I bet your family loves it too.

Click here to watch a video on how it’s made.

WHAT YOU NEED:

2 lbs. chicken thighs

¾ cup Greek plain yogurt

2 tbsp tomato paste

1 juice of one lemon

2 cloves garlic

1 tbsp paprika

3 tsp oregano

2 ½ tsp cumin

½ cinnamon

½ tbsp onion powder

Salt and pepper

Combine all ingredients in a bowl and marinate up to 24 hours.  

Layer chicken thighs into loaf pan and press down. 

Cook at 425 degrees for one hour or until internal temp is 175 degrees. 

Let stand and remove chicken from the pan or dump upside down; slice chicken and use in bowls.

YOU’LL ALSO NEED…

One can chickpeas, rinsed and drained

Salt and pepper

2 tsp paprika

2 tsp garlic powder

Olive oil

Roast chickpeas at 425 degrees for 15-20 minutes. 

MAKE LOADED TZATZIKI

¾ cup Greek yogurt

Juice of one lemon

2 tbsp dill

2 cloves garlic

Salt to taste

Parsley

½ cup feta

1 cup chopped cucumber

2 chopped green onion

Add roasted chickpeas; build protein bowls and serve over rice.