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Chicken Shawarma Salad Bowls

Makes 2 servings

Macros: 360 Cal, Fat 19g, Carbs 12g, Fibre 4g, Protein 37g


283 grams Chicken Breast (diced into cubes)

1/4 tsp Sea Salt

1/4 tsp Black Pepper

1/4 tsp Cinnamon

1/4 tsp Turmeric

1 1/2 tsps Cumin

1 tbsp Extra Virgin Olive Oil

2 tbsps Tahini

1 tbsp Water

1/4 Lemon (juiced)

4 leaves Romaine (chopped)

1 Tomato (diced)

1/2 Cucumber (diced)

2 tbsps Parsley (chopped)


  1. Combine the diced chicken breast, sea salt, black pepper, cinnamon, turmeric, cumin and olive oil in a bowl. Toss well to coat.

  2. Transfer the chicken into a skillet over medium heat. Cook for about 10 minutes, or until chicken is cooked through.

  3. Meanwhile, combine the tahini, water and lemon juice together in a jar. Mix well and set aside.

  4. Divide the romaine, tomatoes and cucumber into bowls and top with the cooked chicken breast. Drizzle tahini dressing over top and sprinkle with chopped parsley. Enjoy!


Garlic Lover: Serve with hummus or add minced garlic to the tahini dressing.

Leftovers: Store in the fridge for up to three days.

Vegan & Vegetarian: Omit the chicken and used cooked chickpeas instead.

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