By Maisie St.+James
In a bowl, mix sliced chicken thighs with 1 tsp of shawarma spice mix, 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper. Ensure the chicken is evenly coated with the spices.
Heat a non-stick skillet over medium heat. Add the marinated chicken, and cook for about 6-8 minutes, turning occasionally, until golden brown and cooked through.
In a small bowl, whisk together 1 tbsp olive oil, 1 tbsp lemon juice, 1/4 tsp salt, and 1/8 tsp black pepper to make the salad dressing.
In a large salad bowl, combine mixed greens, diced cucumber, halved cherry tomatoes, and sliced red onion.
Add the cauliflower rice to the mixed greens and toss with the prepared dressing to evenly coat the vegetables.
Once the chicken is cooked, let it rest for a couple of minutes before slicing it into thinner strips.
Place the cooked chicken on top of the salad, and serve immediately.
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This Middle-Eastern Salad Chicken recipe is ready in 25 minutes and features Boneless skinless chicken thigh, sliced, Shawarma spice mix (cumin, coriander, paprika, turmeric), Mixed greens and other delicious ingredients. Contains 300 calories total.
In a bowl, mix sliced chicken thighs with 1 tsp of shawarma spice mix, 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper. Ensure the chicken is evenly coated with the spices.
Heat a non-stick skillet over medium heat. Add the marinated chicken, and cook for about 6-8 minutes, turning occasionally, until golden brown and cooked through.
In a small bowl, whisk together 1 tbsp olive oil, 1 tbsp lemon juice, 1/4 tsp salt, and 1/8 tsp black pepper to make the salad dressing.
In a large salad bowl, combine mixed greens, diced cucumber, halved cherry tomatoes, and sliced red onion.
Add the cauliflower rice to the mixed greens and toss with the prepared dressing to evenly coat the vegetables.
Once the chicken is cooked, let it rest for a couple of minutes before slicing it into thinner strips.
Place the cooked chicken on top of the salad, and serve immediately.
Calories per Serving: 300
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