This easy chopped chicken shawarma bowl makes a quick weeknight dinner. TNS

Protein bowls are appealing for many reasons, the biggest of which is they're incredibly versatile.

Whether you top them with a lean meat like roasted chicken or a fatty, good-for-you fish like salmon — or opt for a vegetarian source of protein such as tofu or canned chickpeas — bowls can fill you up with countless combinations, while also making you feel great about how well you're eating.

If you prepare the grains and chop the toppings while the chicken thighs are roasting, you'll only need about 5 minutes to pull it all together come meal time. Sweet!

Chicken Shawarma Bowl

For chicken

2 pounds boneless chicken thigh, fat trimmed

2-3 tablespoons extra-virgin olive oil

Salt and freshly cracked black pepper

2 tablespoons plain yogurt

Juice 1 lemon

1 tablespoon dried thyme

1 1/2 tablespoons garlic powder

1 tablespoon smoked paprika

1/2 teaspoon cayenne pepper

1/2 teaspoon turmeric

1/2 teaspoon cumin

1/2 teaspoon cinnamon

Dash of ground nutmeg

1/2 large or 1 small red onion, thinly sliced

For bowl

1 1/2 cups cooked white or brown rice

1 cup whole canned chickpeas

2 small cucumbers, sliced into half-moons

1 red or yellow bell pepper, seeds and ribs removed, chopped

1/2 cup feta cheese crumbles

Chopped parsley, for garnish

For sauce

1 cup plain Greek yogurt

2 cloves garlic, minced

1 tablespoon chopped fresh dill

Juice of 1 lemon

Prepare chicken: Trim fat off chicken thighs, season generously with salt and pepper and place in a large bowl. Drizzle with olive oil.

In small bowl, mix yogurt and lemon juice, then add to bowl with chicken and toss to combine with a rubber spatula.

In another bowl, combine thyme, garlic powder, paprika, cayenne, turmeric, cumin, cinnamon and nutmeg. Add to pan with chicken, and toss well to combine. (Feel free to add more or less of any particular seasoning.)

Add sliced onion to bowl, toss to combine and then allow to marinate for an hour or up to a day in the fridge. Or you can place it in a loaf pan and cook it right away.

When ready to cook, preheat oven to 425 degrees, and bring chicken mixture up to room temperature (if it's been in the fridge). Pack chicken and onions into a loaf pan, then cook in hot oven for 45-55 minutes (instant thermometer should read 160 degrees.)

While chicken is cooking, prepare rice according to package directions, drain and rinse chickpeas and chop vegetables. Prepare sauce by mixing together yogurt, garlic, dill and lemon juice, then set aside.

When chicken is done, drain excess juices from the pan and flip the loaf pan onto a cutting board. Cut the meat into thin strips or chunks.

Assemble bowls with a scoop of rice, 1/4 cup chickpeas, sliced vegetables and feta. Add chopped chicken, then drizzle with sauce. Season to taste with additional salt and pepper, if desired, and serve. Use leftover chicken (there will be plenty) for a salad or sandwich the next day. 

Tribune News Service