By emensah m
In a large bowl, combine the sliced chicken thighs with 2 tsp of shawarma spice, 1 tbsp of olive oil, salt, and pepper. Toss to coat well and let it marinate for at least 15 minutes, preferably 30 minutes to enhance the flavors.
While the chicken is marinating, prepare the cauliflower tabbouleh. In a mixing bowl, combine the riced cauliflower, finely chopped parsley, chopped tomato, diced cucumber, and lemon juice. Season with salt and pepper to taste. Toss gently to combine. Set aside.
Heat a large skillet over medium-high heat and add the remaining 1 tbsp of olive oil. Once hot, add the marinated chicken and cook for about 6-8 minutes, stirring occasionally until the chicken is cooked through and slightly crispy on the edges.
In a small bowl, mix the tahini with a little warm water to thin it to a drizzling consistency. Season with a pinch of salt if desired.
To assemble the bowls, start by placing a generous scoop of cauliflower tabbouleh at the base, followed by the cooked chicken on top. Add a portion of pickled turnips on the side, and drizzle the tahini sauce over the top. Garnish with additional parsley if desired.
Serve the Chicken Shawarma Bowl immediately, enjoying a blend of vibrant flavors and textures in every bite.
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By emensah m
This Dinner Middle Eastern Chicken Gluten-Free Healthy recipe is ready in 45 minutes and features boneless skinless chicken thighs, shawarma spice, olive oil and other delicious ingredients. Contains 480 calories total.
In a large bowl, combine the sliced chicken thighs with 2 tsp of shawarma spice, 1 tbsp of olive oil, salt, and pepper. Toss to coat well and let it marinate for at least 15 minutes, preferably 30 minutes to enhance the flavors.
While the chicken is marinating, prepare the cauliflower tabbouleh. In a mixing bowl, combine the riced cauliflower, finely chopped parsley, chopped tomato, diced cucumber, and lemon juice. Season with salt and pepper to taste. Toss gently to combine. Set aside.
Heat a large skillet over medium-high heat and add the remaining 1 tbsp of olive oil. Once hot, add the marinated chicken and cook for about 6-8 minutes, stirring occasionally until the chicken is cooked through and slightly crispy on the edges.
In a small bowl, mix the tahini with a little warm water to thin it to a drizzling consistency. Season with a pinch of salt if desired.
To assemble the bowls, start by placing a generous scoop of cauliflower tabbouleh at the base, followed by the cooked chicken on top. Add a portion of pickled turnips on the side, and drizzle the tahini sauce over the top. Garnish with additional parsley if desired.
Serve the Chicken Shawarma Bowl immediately, enjoying a blend of vibrant flavors and textures in every bite.
Calories per Serving: 480
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