Trader Joes Chicken Bowls Recipe

This tender, charred Trader Joes Chicken Bowls is made with shawarma-spiced chicken thighs, golden turmeric rice, and cool cucumber salad, ready in just 35 minutes. Drizzling the creamy garlic sauce over the hot, savory meat creates a perfect temperature contrast that makes every bite exciting. I love how this homemade version captures the cult-favorite flavor using fresh pantry staples.

Restaurant-Quality At Home

I used to rely heavily on the pre-marinated chicken packs from the refrigerated section for my weekly meal prep. While convenient, I found the sodium levels often overpowered the delicate spice blend I was craving, and the packs were frequently sold out.

Making the marinade from scratch gave me total control over the seasoning balance and the ability to get a deeper char. The result is a fresh, vibrant bowl that tastes far superior to anything from the freezer aisle or a takeout chain.

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Trader Joes Chicken Bowls Ingredients

For the Shawarma Chicken:

• 1.5 lbs boneless, skinless chicken thighs
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 1/2 tsp ground turmeric
• 1/2 tsp garlic powder
• 1/4 tsp ground cinnamon
• 1/4 tsp cayenne pepper (optional)
• 1 tsp kosher salt

For the Turmeric Rice:

• 1 cup basmati rice, rinsed
• 2 cups chicken broth
• 1/2 tsp ground turmeric
• 1 tbsp butter or olive oil

For the Bowls:

• 1 large cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• Fresh parsley, chopped
• Hummus or tzatziki sauce (store-bought or homemade)

How To Make Trader Joes Chicken Bowls

1. Marinate the Chicken: In a large bowl, whisk together the olive oil, cumin, coriander, paprika, turmeric, garlic powder, cinnamon, cayenne, and salt. Add the chicken thighs and toss until thoroughly coated. Let it sit for 15 minutes while you prep the rice.
2. Cook the Rice: In a medium saucepan, combine the rinsed rice, chicken broth, turmeric, and butter. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until the liquid is absorbed. Remove from heat and let it steam with the lid on for 5 minutes.
3. Sear the Chicken: Heat a large skillet (cast iron is best) over medium-high heat. Add the chicken thighs in a single layer, ensuring you don’t crowd the pan (cook in batches if needed). Cook for 5-6 minutes per side until deeply charred and the internal temperature reaches 165°F.
4. Prepare the Salad: While the chicken cooks, toss the diced cucumber, cherry tomatoes, red onion, and parsley in a small bowl. Season with a pinch of salt and a squeeze of lemon juice if desired.
5. Assemble the Bowls: Slice the rested chicken into strips. Fluff the rice with a fork and divide it into bowls. Top with the chicken, cucumber salad, and a generous scoop of hummus or tzatziki.

Recipe Tips

• Don’t Crowd the Pan: To get that authentic shawarma char, give the chicken pieces space in the skillet. If they are touching, they will steam instead of sear.
• Use Thighs: Chicken thighs are essential for this recipe as they stay juicy under high heat and have a richer flavor that stands up to the bold spices.
• Let the Rice Steam: Leaving the lid on the rice pot for 5 minutes after cooking is the secret to fluffy, separate grains that aren’t mushy.
• Air Fryer Option: You can cook the marinated chicken in an air fryer at 400°F for 12-14 minutes, flipping halfway through, for an even faster meal.

What To Serve With This Dish

I love serving these bowls with warm pita bread or naan to scoop up the extra hummus and juices. A side of pickled turnips or extra Zhoug sauce adds a bright, spicy kick that cuts through the richness of the chicken.

How To Store

These bowls are excellent for meal prep and will keep in airtight containers in the refrigerator for up to 4 days. Store the cool cucumber salad in a separate small container or compartment to prevent the warm rice from making it soggy.

FAQs

Can I use chicken breast instead?
Yes, but be careful not to overcook it. Breast meat dries out faster than thighs, so reduce the cooking time slightly and pound the pieces to an even thickness.

Is this recipe gluten-free?
Yes, as written, this recipe is naturally gluten-free. Just ensure your spices and any store-bought sauces like hummus are certified gluten-free.

Can I use brown rice?
Absolutely. You will need to increase the liquid to about 2.5 cups and the cooking time to 40-45 minutes to ensure the grains are tender.

Nutrition

• Calories: 580 kcal
• Total Fat: 28g
• Saturated Fat: 6g
• Cholesterol: 145mg
• Sodium: 980mg
• Total Carbohydrate: 48g
• Protein: 38g