Chicken Shawarma Salad Bowls

Name: Chicken Shawarma Salad Bowls
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2 serving
Cuisine: American
Ingredients: 8 Ounce(s) Chicken Breast (diced into cubes); 1/4 Teaspoon(s) Sea Salt; 1/4 Teaspoon(s) Black Pepper; 1/4 Teaspoon(s) Cinnamon; 1 1/2 Teaspoon(s) Cumin; 1/3 Cup(s) Extra Virgin Olive Oil (divided); 1/4 Cup(s) Tahini (sesame seed paste); 2 Tablespoon(s) Lemon Juice (freshly squeezed); 4 Romaine leaves (chopped); 1 Tomato (diced); 1/2 Cucumber (diced); 2 Tablespoon(s) Parsley (chopped)

July 18, 2022 By: Victoria Flores

(4.5) 92 Ratings

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SIBO

Healthy

Sides

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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.

12 Ingredients
30 Min
2 People
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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!

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