By emensah m
In a bowl, combine the chicken thighs, shawarma spice mix, 1 tablespoon of olive oil, and a pinch of salt. Mix well to ensure the chicken is coated evenly. Let it marinate for at least 15 minutes.
While the chicken is marinating, prepare the cauliflower tabbouleh. In a large bowl, combine the riced cauliflower, chopped parsley, chopped tomato, diced cucumber, lemon juice, and a pinch of salt and pepper. Mix well and set aside.
Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the marinated chicken and cook for 5-7 minutes on each side, or until the chicken is browned and cooked through. Remove from the skillet and let it rest for a few minutes before slicing it into strips.
In a small bowl, whisk together the tahini with a bit of water until it reaches a pourable consistency. Add a pinch of salt and a squeeze of lemon juice to taste.
To assemble the bowl, place a generous serving of the cauliflower tabbouleh at the bottom of each bowl. Top with sliced chicken shawarma, a few pieces of pickled turnips, and drizzle with the tahini sauce. Serve immediately.
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By emensah m
This Main Course Healthy Middle Eastern recipe is ready in 45 minutes and features boneless skinless chicken thighs, shawarma spice mix, olive oil and other delicious ingredients. Contains 450 calories total.
In a bowl, combine the chicken thighs, shawarma spice mix, 1 tablespoon of olive oil, and a pinch of salt. Mix well to ensure the chicken is coated evenly. Let it marinate for at least 15 minutes.
While the chicken is marinating, prepare the cauliflower tabbouleh. In a large bowl, combine the riced cauliflower, chopped parsley, chopped tomato, diced cucumber, lemon juice, and a pinch of salt and pepper. Mix well and set aside.
Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the marinated chicken and cook for 5-7 minutes on each side, or until the chicken is browned and cooked through. Remove from the skillet and let it rest for a few minutes before slicing it into strips.
In a small bowl, whisk together the tahini with a bit of water until it reaches a pourable consistency. Add a pinch of salt and a squeeze of lemon juice to taste.
To assemble the bowl, place a generous serving of the cauliflower tabbouleh at the bottom of each bowl. Top with sliced chicken shawarma, a few pieces of pickled turnips, and drizzle with the tahini sauce. Serve immediately.
Calories per Serving: 450
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