Chicken Shawarma Salad Bowls

These quick and easy Chicken Shawarma Salad Bowls are perfect for dinner or to make ahead for meal prep! Made in a skillet, the diced chicken breast tops prepped salad bowls and is drizzled with tahini dressing. Super simple and yummy!

This healthy chicken shawarma salad bowl recipe takes boring chicken breast and makes it exciting with a creamy tahini sauce and crisp, fresh veggies. Great for dinner or to make ahead for meal prep. For more easy meal prep recipes, join That Meal Prep Life and get new healthy & delicious recipes every month!

These chicken shawarma salad bowls are ready in under thirty minutes and are very family-friendly since they are so customizable. Set out all the toppings, and your family members can skip any they don’t like. Plus, these bowls are great for meal prep. You can cook the chicken ahead of time and then assemble the bowls and top with the tahini sauce at dinner time. You can also put the chicken in a glass container and the salad ingredients and dressing in another one and take it with you for an easy lunch.

CHICKEN TACO BOWL TIPS AND VARIATIONS:

  • Swap the tahini for a green goddess dressing if you don't enjoy tahini sauce
  • Swap the chicken for steak or ground beef
  • Add avocado for extra flavour and texture
  • Swap roasted chickpeas or black beans to make these bowls vegan or vegetarian
  • Swap the salad greens for roasted veggies (like broccoli or cauliflower)

To Meal Prep: Divide chicken into four meal-prep containers. Pack the salad ingredients and toppings in separate containers. Keep covered and refrigerate up to four days. To reheat, microwave the chicken in 30-second intervals until heated through. Combine and enjoy.

Chicken Shawarma Salad Bowls

Serves: 4           Prep Time: 30 minutes       Calories: 360 cal/serving

Ingredients

1 1/4 lbs chicken breast (diced into cubes)

1/2 tsp sea salt

1/2 tsp black pepper

1/2 tsp cinnamon

1/2 tsp turmeric

1 tbsp cumin

2 tbsp extra virgin olive oil

1/4 cup tahini

2 tbsp water

1/2 lemon (juiced)

8 Romaine leaves (chopped)

2 tomatoes (diced)

1 cucumber (diced)

1/4 cup parsley (chopped)

Method:

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. Prep the romaine lettuce, tomatoes and cucumber and divide between bowls. Top with the cooked chicken breast and drizzle the tahini dressing over top and sprinkle with chopped parsley.

Enjoy!

As a final note, if you're a garlic lover, serve with hummus or add minced garlic to the tahini dressing.

Nutritional Information: Fat 19g, Carbs 12g, Fiber 4g, Sugar 2g, Protein 37g, Sodium 410mg

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