These vibrant Greek Bowls feature a perfected chicken shawarma recipe, crispy lemony roasted potatoes, and fresh Mediterranean toppings. It's a flavorful and easy-to-assemble meal, perfect for weeknight dinners or healthy meal prepping.
1. In a large bag or Tupperware, combine the chicken thighs with the juice of 1 lemon, minced garlic, avocado oil, 2 tsp coriander, 1 tsp cumin, 0.5 tsp paprika, 0.5 tsp cinnamon, 0.5 tsp cardamom, 0.5 tsp turmeric, 0.5 tsp black pepper, 0.5 tsp kosher salt, and 0.25 tsp cayenne. Make sure the chicken is well coated. Refrigerate for up to 24 hours to marinate (at least give it 2 hours).
2. Preheat oven to 425 degrees F.
3. Add your marinated chicken to a sheet pan and cook for about 25-35 minutes or until cooked through. Cooking time will depend on the thickness of your chicken thighs. To make the chicken extra crispy, sear on a cast iron pan for 2 minutes each side over high heat, then bake for an additional 20 minutes. (Note: Chicken breasts can also be used, but thighs will be more juicy.)
4. While the chicken cooks, prepare the potatoes. Cut potatoes into desired size, season with salt, pepper, garlic powder, paprika, and sumac. Roast at 425 degrees F for about 10 minutes each side, until tender and crispy.
5. Cook orzo according to package directions, then toss with lemon juice, salt, and pepper to taste.
6. To assemble the bowls, start with a base of romaine lettuce. Add the cooked chicken, roasted potatoes, lemon orzo, sliced cucumbers, tomatoes, feta cheese, eggplant hummus, tzatziki, and harissa paste.
