Anti Inflammatory Chicken Shawarma Bowl with Hummus
Warm shawarma spices like turmeric, cumin, smoked paprika, coriander, and ginger do double duty here — they make the chicken thighs taste incredible and bring a serious lineup of anti-inflammatory compounds to every bite. The chicken marinates in olive oil, fresh lemon juice, and garlic before getting seared to a deep golden crust, so you get layers of flavor without any processed sauces or mystery ingredients. Quinoa cooked in low-sodium chicken broth forms the base, delivering complete protein and a nutty chew that holds up beautifully under all the toppings. Sheet-pan zucchini, red bell pepper, and red onion roast at high heat until their edges are lightly charred and sweet — no heavy oils, just a drizzle of extra virgin olive oil and a pinch of salt. The homemade hummus is blended from scratch with chickpeas, tahini, fresh lemon, and a touch of cumin, so you know exactly what's in it and there's nothing to second-guess. A bright lemon-herb drizzle of olive oil, fresh parsley, and lemon juice ties the whole bowl together with a clean, fresh finish. This one serves four and is the kind of meal that genuinely feels like a treat while quietly doing a lot of good.
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Learn more →Ingredients
4 servings
For the chicken
- 1 ½ lb boneless, skinless chicken thighs
- 3 tbsp extra virgin olive oil, divided
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground coriander
- ½ tsp ground ginger
- ¼ tsp ground cinnamon
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp fresh lemon juice
- 3 cloves garlic, minced
For the quinoa
- 1 ½ cups quinoa, rinsed
- 3 cups low-sodium chicken broth
- ¼ tsp salt
For the roasted vegetables
- 1 medium zucchini, cut into ½-inch half-moons
- 1 medium red bell pepper, seeded and sliced
- 1 medium red onion, cut into wedges
- 1 tbsp extra virgin olive oil
- ¼ tsp salt
For the hummus
- 1 can (15 oz) chickpeas, drained and rinsed
- 3 tbsp tahini
- 3 tbsp fresh lemon juice
- 1 clove garlic, roughly chopped
- 2 tbsp extra virgin olive oil
- ¼ tsp ground cumin
- ¼ tsp salt
- 2–3 tbsp cold water
For the lemon-herb drizzle
- 2 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- 2 tbsp fresh parsley, finely chopped
- 1 pinch salt
For serving
- ¼ cup cherry tomatoes, halved (optional)
- ¼ cup cucumber, thinly sliced (optional)
Instructions
- 1
In a large bowl, whisk together 2 tablespoons of the olive oil, the lemon juice, minced garlic, turmeric, cumin, smoked paprika, coriander, ginger, cinnamon, salt, and pepper. Add the chicken thighs and turn to coat thoroughly. Cover and marinate at room temperature for 30 minutes.
- 2
While the chicken marinates, preheat the oven to 425°F (220°C). Toss the zucchini, red bell pepper, and red onion with 1 tablespoon olive oil and 1/4 teaspoon salt on a sheet pan, spreading them in a single layer. Roast for 20–25 minutes, turning once halfway through, until the edges are lightly charred and the vegetables are tender.
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