Chicken & Chickpea Shawarma Bowls With Swiss Chard & Zucchini

These healthy Chicken Shawarma Bowls bring the bold, warm flavors of the Middle East to your dinner table in a simple, weeknight-friendly way. Made with lean ground chicken, plenty of seasonal vegetables, hearty chickpeas, and a fragrant homemade shawarma spice blend, this nourishing meal comes together quickly in just one skillet before being piled into fresh, colorful bowls.

One of my favorite things about this recipe is how easily it transforms an abundance of summer produce into something completely unexpected. Fresh zucchini and Swiss chard melt right into the seasoned chicken, adding extra nutrition, moisture, and flavor without any extra fuss. It's the perfect way to make the most of your CSA share or farmers market haul while introducing familiar vegetables in a fun, globally inspired dish.

Finished with crisp fresh vegetables and a creamy yogurt dill sauce, these Chicken Shawarma Bowls are packed with protein, fiber, and vibrant flavor in every bite. They're ideal for busy weeknights, easy to meal prep for lunches, and proof that eating seasonally doesn't have to mean making the same recipes over and over again. If you're looking for a healthy dinner that celebrates local produce while bringing exciting new flavors to the table, this recipe is one you'll come back to all season long

Chicken & Chickpea Shawarma Bowls With Swiss Chard & Zucchini

Prep Time: 15 minutes
Cook Time: 25 minutes
Serves: 4

Ingredients

Chicken & Chickpeas

  • 1 Tablespoons olive oil

  • 1 pound ground chicken

  • 2 cups grated zucchini, about 1 medium zucchini

  • 1 cup very finely chopped Swiss chard leaves (you want it almost minced)

  • 1/2 teaspoon unrefined salt

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1 teaspoon paprika

  • 1/2 teaspoon ground turmeric

  • 1/4 teaspoon ground black pepper

  • 1/4 teaspoon ground cumin

  • 1/4 teaspoon ground coriander

  • 1/4 teaspoon ground cinnamon

  • 15 ounces canned chickpeas , drained and rinsed

Yogurt Dill Dressing

  • 1 cup plain Greek yogurt

  • 1 ½ tablespoon lemon juice , or 1 teaspoon white wine vinegar

  • 1 clove garlic, grated or 1 teaspoon garlic powder

  • 1/4 cup chopped fresh dill

  • ½ teaspoon salt

  • ground black pepper, to taste

Bowls

  • 3 cups cooked white rice

  • 2 cucumbers, sliced

  • 1 pint cherry tomatoes, halved

  • ½ cup crumbled feta cheese

  • Pickled red onions for topping, optional

  • minced parsley and dill for topping, optional

Preparation

  1. Add the oil to a large skillet over medium heat. Once hot, add the ground chicken. Use a wooden spoon to break up the meat a bit and cook until no longer pink and lightly browned.

  2. Once the ground chicken is cooked through, add the grated zucchini and minced chard leaves and stir to combine. Continue cooking until the veggies have wilted down and most of their moisture has cooked off, about 3 to 4 minutes.

  3. Season the chicken and veggies with the spices (salt through cinnamon) add in the chickpeas and give everything a good stir and cook for about 1 minute longer. Taste the mixture for seasonings and add more salt if needed.

  4. Prepare the yogurt dill dressing by combining all the ingredients together until smooth and creamy (a stick blender or stand blender work best for this) taste for seasonings and adjust if needed.

  5. Divide the rice between bowls and top with the chicken and veggie mixture. Add in cucumbers, cherry tomatoes, feta cheese and pickled red onions and minced parsley and dill.

Notes

Use this recipe as a guide and adjust measurements and ingredients as necessary

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