By Juanita Franco
Cut the boneless chicken thighs into bite-sized pieces and place them in a bowl.
Add 3 tablespoons of shawarma spice mix, 2 tablespoons of olive oil, juice of half a lemon, 1 teaspoon of salt, and 1/2 teaspoon of black pepper to the chicken. Mix well to coat the chicken evenly. Let it marinate for at least 15 minutes.
While the chicken is marinating, finely chop the tomato, cucumber, and pickles. Set aside.
Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Once hot, add the marinated chicken pieces. Cook for about 6-8 minutes until the chicken is cooked through and slightly charred.
In a separate pan, add the cauliflower rice and sauté over medium heat for about 5 minutes until it's heated through and slightly tender. Season with a little salt and pepper to taste.
Prepare the tahini sauce by combining the tahini with the juice of half a lemon and 2 minced garlic cloves. Add a little water if needed to reach a creamy consistency.
Assemble the bowls: Place a scoop of cauliflower rice in each bowl, add the cooked chicken, and top with chopped tomato, cucumber, and pickles.
Drizzle the tahini sauce generously over the bowls. Serve warm.
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By Juanita Franco
This Main Course Mediterranean Low-Carb recipe is ready in 40 minutes and features boneless chicken thighs, shawarma spice mix, cauliflower rice and other delicious ingredients. Contains 470 calories total.
Cut the boneless chicken thighs into bite-sized pieces and place them in a bowl.
Add 3 tablespoons of shawarma spice mix, 2 tablespoons of olive oil, juice of half a lemon, 1 teaspoon of salt, and 1/2 teaspoon of black pepper to the chicken. Mix well to coat the chicken evenly. Let it marinate for at least 15 minutes.
While the chicken is marinating, finely chop the tomato, cucumber, and pickles. Set aside.
Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Once hot, add the marinated chicken pieces. Cook for about 6-8 minutes until the chicken is cooked through and slightly charred.
In a separate pan, add the cauliflower rice and sauté over medium heat for about 5 minutes until it's heated through and slightly tender. Season with a little salt and pepper to taste.
Prepare the tahini sauce by combining the tahini with the juice of half a lemon and 2 minced garlic cloves. Add a little water if needed to reach a creamy consistency.
Assemble the bowls: Place a scoop of cauliflower rice in each bowl, add the cooked chicken, and top with chopped tomato, cucumber, and pickles.
Drizzle the tahini sauce generously over the bowls. Serve warm.
Calories per Serving: 470
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