Chicken Shawarma Bowls

Serves 4 (serving size: 1 bowl)


12 oz. skinless, boneless rotisserie chicken breast, shredded (about 3 cups)

2 tsp. olive oil

3/4 tsp. kosher salt, divided

1/2 tsp. cumin, divided

1/8 tsp. paprika

1/2 cup plain 2% reduced-fat Greek yogurt

1 tsp. fresh lemon juice

1 tsp. tahini (sesame seed paste)

1 tsp. minced garlic

1 (8.5-oz.) pkg. precooked farro

2 cups chopped English cucumber

2 cups halved cherry tomatoes

1 (15-oz.) can unsalted chickpeas, rinsed/drained

2 tsp. chopped fresh parsley

1/4 tsp. black pepper



Step 1 Place chicken and oil in a large bowl; toss to coat. Combine 1/2-tsp. salt, 1/4- tsp. cumin, and paprika in a bowl. Add spice mixture to chicken mixture; toss to coat.

Step 2 Combine remaining 1/4- tsp. salt, remaining 1/4- tsp. cumin, yogurt, lemon juice, tahini, and garlic in a small bowl. Set aside.

Step 3 Heat farro according to package directions. Place 1/2 cup farro in each of 4 bowls. Top each serving with about 3/4 cup chicken mixture, 1/2 cup cucumber, 1/2 cup tomatoes, about 1/3 cup chickpeas, and 2 1/2 Tbs. Greek yogurt mixture. Top with parsley and black pepper.