Low FODMAP Chicken Shawarma Salad Bowls and as healthy as they are flavor-packed.
Leftovers:
Store in the fridge (in an airtight container) for up to 3 days. Leftovers could be repurposed by spooning the mixture into a naturally gluten-free/grain-free wrap (e.g. coconut wrap), or by spooning the mixture into a wrap alternative like romaine or butter lettuce leaves.
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Ingredients
- 8 Ounce(s) Chicken Breast (diced into cubes)
- ¼ Teaspoon(s) Sea Salt
- ¼ Teaspoon(s) Black Pepper
- ¼ Teaspoon(s) Cinnamon
- 1 ½ Teaspoon(s) Cumin
- ⅓ Cup(s) Extra Virgin Olive Oil (divided)
- ¼ Cup(s) Tahini (sesame seed paste)
- 2 Tablespoon(s) Lemon Juice (freshly squeezed)
- 4 Romaine leaves (chopped)
- 1 Tomato (diced)
- ½ Cucumber (diced)
- 2 Tablespoon(s) Parsley (chopped)
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How to make Chicken Shawarma Salad Bowls
- 01
Combine the diced chicken breast, sea salt, black pepper, cinnamon, cumin and ⅓ of the extra-virgin olive oil in a Bowl. Toss well to coat. - 02
Transfer the chicken into a Skillet over medium heat. Cook for about 10 minutes or until chicken is cooked through. - 03
Meanwhile, combine the tahini, remaining ⅔ of extra-virgin olive oil and lemon juice together in a small Bowl. Whisk together thoroughly and set aside. - 04
Divide the romaine, tomatoes and cucumber into Bowls and top with the cooked chicken breast. Drizzle tahini dressing on top and sprinkle with Chopped parsley. Enjoy!
- * Delivery times are approximate and subject to Instacart's availability and operational capabilities in your area. VivaFreshFood is not responsible for variations in delivery times.
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