Shawarma – Recipe Professional

Trader Joe’s Chicken Shawarma with Lemon Rice Recipe

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Easy Trader Joe’s chicken shawarma bowls with fluffy lemon rice, crunchy cabbage, and creamy feta sauce. Fast, flavorful, and perfect for weeknights!

Trader Joe’s Chicken Shawarma + Lemon Rice Is a Thing To Behold

Do you guys know Naf Naf grill? This is a Naf Naf bowl, made at home! Using TJ’s chicken shawarma! Lots going on here!

This bowl is a power combo. It’s loaded with:

Lemon rice (lightly scented, fluffy, and gorgeous)
Crisped, golden chicken shawarma
Cabbage slaw that’s almost pickled
A tangy, creamy feta cucumber sauce

I am a huge fan of shortcuts cheesy smile so I am regularly using the chicken shawarma from Trader Joe’s for these bowls.

If you’re looking for the fastest possible path to a meal, just make the chicken and lemon rice, and pile on some store-bought tzatziki and/or fresh cucumbers! The chicken and lemon rice make such a solid base.

And if you’ve got it in you to make the cabbage and feta cucumbers, you’re in for a big big treat.

The first time I made this, I knew it would end up as a recipe on the blog. And then when I made it for a final test with my friend Amanda, we were just losing our minds. This combo is just SO GOOD.

Amanda actually pointed out that the leftovers would also be amazing in a wrap?! and now I can’t get that out of my mind. Can someone make that happen?

Hope you guys love it. Cheers to shortcuts! And feel-good food!

If you want to make the chicken shawarma from scratch – this is my go-to marinade for chicken breasts for recipes like this!

Chicken Shawarma with Lemon Rice

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Author: Lindsay
Total Time: 45 minutes
Yield: 4 servings

Description

Easy Trader Joe’s chicken shawarma bowls with fluffy lemon rice, crunchy cabbage, and creamy feta sauce. Fast, flavorful, and perfect for weeknights!

Chicken Shawarma:

Lemon Rice:

Cabbage Salad:

Feta Cucumber Sauce:

Instructions

Make Lemon Rice: Sauté rice, onion powder, garlic powder, and salt. Add bouillon and water; bring to a simmer. Cover the pot, and keep it on a very low simmer for 18 minutes. When it’s done, add lemon zest; fluff with a fork.
Toss Cabbage Salad: Toss together cabbage, white vinegar, water, olive oil, salt, and sugar; taste and adjust. Let it rest while you finish up.
Make Feta Cucumber Sauce: Stir together grated cucumber, Greek yogurt, olive oil or mayo, feta cheese, garlic, and dill; taste and adjust.
Air Fry Chicken Shawarma: I do this last so it’s hot and fresh! Air fry the chicken at 390 for 9-10 minutes, until 165 degrees and deeply browned on the outside. (You can also cook the chicken on a sheet pan in the oven – 450 for 5 minutes, and then broil on low for 5 more minutes). Chop into bite-sized pieces.
Serve: Plate rice with the chopped chicken shawarma, a scoop of the cabbage, and a dollop of the feta cucumbers.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Air Fry
Cuisine: Middle Eastern

Keywords: chicken shawarma, chicken recipe, air fryer chicken

Frequently Asked Questions For This Chicken Shawarma

If I don’t have access to Trader Joe’s, how should I make the chicken?

I love the marinade used in this chicken pitas recipe and it would be a great fit here as well!

Can you use store-bought tzatziki?

Yes! And you can get tzatziki from Trader Joe’s as well!

Can I make this vegan?

Replace the chicken with something plant-based, like: falafel (from Trader Joe’s too!), marinated chickpeas, air fryer tofu, or roasted veggies. Trader Joe’s also sells a vegan tzatziki that’s fantastic!

How long do leftovers last?

This will keep for 3-4 days as leftovers! I like to keep all the ingredients separate so I can still warm the chicken and rice before adding the cabbage and sauce. Just a heads up that the cabbage will pickle more as it sits!

Three More Trader Joe’s Shortcut Recipes

January 12, 2026

Nice to meet you!

I’m Lindsay and I ♡ FOOD. I used to be a teacher, and now making food and writing about it online is my full-time job. I love talking with people about food, and I’m so glad you’re here.

Did you make a recipe? Tag @pinchofyum on Instagram so we can find you!

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Chicken Shawarma With Baked Rice

admin — Sat, 27 Dec 2025 08:56:46 +0000

Chicken shawarma with baked rice and vegetables — a flavorful meal the whole family will love. This is part of my high-protein and fiber meals series.

In this chicken shawarma recipe, tender, spiced chicken sits on a bed of rice that’s baked with chickpeas and colorful vegetables, giving you a balanced, comforting meal. The rice is soft and fluffy with a hint of yellow color from turmeric, the chickpeas add great fiber, and the quick pan‑fried chicken stays juicy with browned edges.

I also make the shawarma sauce in the same pan as the chicken — it turns into this slightly tangy, savory drizzle that ties everything together. A fresh, creamy tzatziki on the side cuts through the spices beautifully. When served, you get a delicious chicken shawarma bowl that’s high in protein and fiber. This wholesome comfort food has become a weeknight staple in our house.

Macros highlight (per serving): ~450 cal, ~37 grams protein, ~6-8 grams fiber — so you’re getting good macros and plenty of volume and flavor. See the full nutrition label in the recipe card.

Get my High-Protein & Fibre Cheat Sheets

You might also like these recipes from the series: baked chia oats recipe, Asian carrot salad (with chicken and edamame), healthy chicken taco soup, or my high-protein butternut squash soup.

What You’ll Need

Here is what you’ll need for this chicken shawarma with baked rice and veggies recipe. Find the full measurements in the recipe card below.

Chicken Shawarma Marinade

Chicken thighs — juicy, flavorful base protein, use skinless and boneless thighs. Swap chicken thighs for breasts if you want leaner meat (just don’t overcook)
Garlic, lemon juice, paprika, cumin, coriander seed and tomato paste — shawarma seasoning that builds bold flavor.

Baked Rice & Veggies

Uncooked rice — use medium or long-grain rice here for the hearty carb base.
Chickpeas — extra protein + fiber; canned chickpeas are fine.
Green beans, bell peppers, carrot, red onion — color, crunch, fiber and nutrients.
Chicken stock — infuses the rice with savory flavor.
Garlic powder, paprika, lemon, salt and turmeric (optional for color).

Tzatziki

Lebanese cucumber — cool, crisp freshness. No Lebanese cucumber? Regular cucumber works — just squeeze extra moisture out.
Greek yogurt (high-protein, low-fat) — creamy and tangy with extra protein.
Lemon + garlic — classic tzatziki zing.

To Serve

Pickled turnip + pepperoncini — optional punchy toppings.
Parsley + lemon wedges — bright finishing touches.

How To Make Chicken Shawarma With Baked Rice & Veggies

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for chicken shawarma with baked rice and veggies. You can bake the rice first or do the chicken first, or in parallel.

Marinate the chicken: Cut chicken thighs in half. Toss chicken pieces with shawarma spices, garlic, lemon and tomato paste. Let rest.
Cook chicken: Heat oil in a pan over medium‑high heat. Cook chicken 7–8 minutes on one side, flip and cook 2 minutes. Pour chicken stock around chicken and cook 5 more minutes to form a sauce. Remove chicken and slice.

Tzatziki: Grate cucumber, squeeze dry and mix with yogurt, garlic, lemon and salt.
Dice or slice pickled turnip and pepperoncini or hot pickled peppers (if using).

Bake rice & veg: Rinse rice well; combine with chickpeas, vegetables, seasonings and stock in a deep tray. Cover with foil and bake ~35–40 minutes mixing half way through.

Assemble: Fluff rice; top with sliced chicken, pour over pan sauce, dollop tzatziki, add pickles + parsley.

Watch The Video

Recipe Tips

Make‑ahead: Marinate the chicken up to 12 hours ahead — it only gets more flavorful. Tzatziki holds well in the fridge for 24–48 hours; great for meal prep.
Storage: Refrigerate leftovers up to 3–4 days. Freeze portions (without tzatziki) up to 2 months. Thaw overnight and reheat covered.
Variations: Add cauliflower florets or zucchini for more veg. Swap chickpeas for white beans or lentils. Sprinkle feta on top before serving for extra tang.
Timing help: Rice done when liquid’s absorbed and grains are tender. Chicken is best juicy — don’t overcook, and let the pan sauce do its thing.

Serving Suggestions

Serve this chicken shawarma rice bake with a squeeze of fresh lemon, a generous dollop of tzatziki and plenty of parsley for brightness. A side salad or warm pita bread makes it feel luxe, or simply enjoy it straight from the tray — it’s one of those meals that’s beautiful either way.

If you’ve tried this chicken shawarma with baked rice and veggies or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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Chicken shawarma with baked rice and vegetables — a flavorful, high-protein and high-fiber meal the whole family will love. This healthy chicken taco soup is part of my high-protein and fiber meals series. Find step-by-step photos and more recipe tips above.

Chicken Shawarma Marinade

Marinate the chicken: Cut chicken thighs in halves and trim excess fat. Combine with garlic, spices, lemon juice and tomato paste. Set aside (or refrigerate if prepping ahead).
Prepare rice bake: Rinse rice and add to a deep baking tray. Add drained chickpeas, green beans, peppers, carrots and onion. Stir through salt, garlic powder and paprika. Pour in stock, a bit of lemon juice and turmeric for color. Cover with foil.
Bake: Bake at 200°C / 400°F for 35–40 minutes, stirring halfway. Rest 5 minutes once done.
Make tzatziki: Grate cucumber and squeeze out excess moisture. Mix with Greek yogurt, lemon juice, garlic and salt. Set aside.
Cook chicken: Heat oil in a pan over medium‑high heat. Cook chicken 7–8 minutes on one side, flip and cook 2 minutes. Pour chicken stock around chicken and cook 5 more minutes to form a sauce.
Finish sauce & slice: Remove chicken; let sauce reduce a bit. Slice chicken.
Assemble: Fluff rice; top with chicken and pour pan sauce over. Add pickled turnip, pepperoncini, parsley and lemon wedges. Serve with tzatziki.

Is this gluten‑free? Yes — all ingredients here are naturally gluten‑free as long as your stock and seasonings don’t have additives.

What kind of rice works best? Long‑grain or medium-grain white rice bakes more reliably in this one‑pan style. Brown rice is doable — just boost liquid and bake time, veggies will get very soft.

Can I skip chickpeas? Sure! Swap for lentils or add extra veg like cauliflower or zucchini.

Is this spicy? Not overly — the chili powder is optional. Pickled peppers give heat if you want it.

Make‑ahead: Marinate the chicken up to 12 hours ahead — it only gets more flavorful. Tzatziki holds well in the fridge for 24–48 hours; great for meal prep.

Storage: Refrigerate leftovers up to 3–4 days. Freeze portions (without tzatziki) up to 2 months. Thaw overnight and reheat covered.

Variations: Add cauliflower florets or zucchini for more veg. Swap chickpeas for white beans or lentils. Sprinkle feta on top before serving for extra tang.

Timing help: Rice done when liquid’s absorbed and grains are tender. Chicken is best juicy — don’t overcook, and let the pan sauce do its thing.

Keywords: chicken and rice meals, chicken shawarma recipes, Chicken Shawarma With Baked Rice & Veggies

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