Crispy Za'atar Chicken Shawarma Protein Bowls with Lemon-Garlic Tahini & Quick Pickled Turnips

This viral Mediterranean-inspired protein bowl combines crispy za'atar-spiced chicken with aromatic turmeric rice and quick-pickled vegetables. The lemon-garlic tahini drizzle adds creamy brightness while keeping the dish dairy-free. Perfect for meal prep, this balanced bowl delivers restaurant-quality flavors in under 30 minutes.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1.5 lbs chicken thighs, cut into bite-sized pieces
• 3 tbsp za'atar seasoning
• 2 tbsp olive oil, divided
• 1 cup basmati rice
• 1 tsp ground turmeric
• 1 medium turnip, thinly sliced
• 1/2 cup white vinegar
• 1 tbsp sugar
• 1 tsp salt
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 red onion, thinly sliced
• 1/2 cup tahini
• Juice of 2 lemons
• 2 garlic cloves, minced
• 1/4 cup water
• Fresh parsley for garnish

Instructions

1. In a medium bowl, combine turnip slices, vinegar, sugar, and salt. Set aside to quick-pickle while preparing other components.
2. Rinse basmati rice until water runs clear. Cook according to package directions, adding turmeric to cooking water.
3. Pat chicken pieces dry and toss with za'atar seasoning and 1 tablespoon olive oil until evenly coated.
4. Heat remaining olive oil in large skillet over medium-high heat. Add chicken in single layer and cook 6-8 minutes per side until crispy and internal temperature reaches 165°F.
5. While chicken cooks, prepare tahini sauce: whisk together tahini, lemon juice, minced garlic, and water until smooth. Add more water if needed for drizzling consistency.
6. Prepare vegetable salad by combining cherry tomatoes, cucumber, and red onion in a bowl.
7. Drain pickled turnips, reserving liquid for another use if desired.
8. Assemble bowls: divide turmeric rice among four bowls, top with crispy za'atar chicken, vegetable salad, and pickled turnips.
9. Drizzle generously with lemon-garlic tahini sauce and garnish with fresh parsley.
10. Serve immediately, with extra tahini sauce on the side.

Chef's Note

For extra crispy chicken, pat pieces completely dry before seasoning and don't overcrowd the skillet. The quick-pickled turnips add a tangy crunch that balances the rich tahini.

Make-Ahead Tips

Chicken can be marinated with za'atar up to 24 hours ahead. Tahini sauce keeps refrigerated for 5 days. Assemble bowls fresh for best texture.

Substitutions

Use chicken breast for leaner option, quinoa instead of rice, or sumac instead of za'atar. Greek yogurt can replace tahini for creamier sauce.