Name: Low Carb Chicken Shawarma Bowls
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 2 tablespoons fresh chopped mint; 2 tablespoons fresh chopped parsley; 2 cloves garlic (finely minced or pressed); Juice of one lemon; A pinch or two each, salt and pepper; 2 tablespoons olive oil; 1/2 cup white grape juice; 2 large chicken breasts (cut in half (butterfly-style) to create 4 fillets); 1 cup Greek yogurt; 2 cloves garlic (finely minced); 1 tablespoon fresh mint (finely chopped); 2 tablespoons fresh parsley (finely chopped); 1 tablespoon lemon juice; Sea salt (to taste); 8 cups your favourite salad greens (I like a combination of mixed greens, spinach and arugula); 2 cups cherry tomatoes (halved); 2 cups chopped cucumbers; 1 red onion (thinly sliced); 8 tablespoons feta cheese (crumbled); Lemon slices and hummus, for serving (optional)

Description

If you’re searching for a satisfying yet light meal, look no further than these Low Carb Chicken Shawarma Bowls. Bursting with flavor and packed with nutritious ingredients, this dish offers a delightful combination of tender marinated chicken, vibrant veggies, and a creamy sauce. Perfect for busy weeknights or meal prep, you can whip up a big batch in just 30 minutes. Each bite is a celebration of fresh herbs and spices that will leave your taste buds dancing. Customize it to suit your preferences or what you have on hand—this recipe is as flexible as it is delicious!

Ingredients

Scale

2 tablespoons fresh chopped mint
2 tablespoons fresh chopped parsley
2 cloves garlic (finely minced or pressed)
Juice of one lemon
A pinch or two each, salt and pepper
2 tablespoons olive oil
1/2 cup white grape juice
2 large chicken breasts (cut in half (butterfly-style) to create 4 fillets)
1 cup Greek yogurt
2 cloves garlic (finely minced)
1 tablespoon fresh mint (finely chopped)
2 tablespoons fresh parsley (finely chopped)
1 tablespoon lemon juice
Sea salt (to taste)
8 cups your favourite salad greens (I like a combination of mixed greens, spinach and arugula)
2 cups cherry tomatoes (halved)
2 cups chopped cucumbers
1 red onion (thinly sliced)
8 tablespoons feta cheese (crumbled)
Lemon slices and hummus, for serving (optional)

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Instructions

Marinate the chicken: In a bowl, combine chopped mint, parsley, minced garlic, lemon juice, olive oil, white grape juice, salt, and pepper. Add chicken fillets and let sit for at least 10 minutes.
Cook the chicken: Heat a skillet over medium-high heat. Add marinated chicken fillets and cook for 5 minutes on each side until golden brown.
Prepare the sauce: Whisk together Greek yogurt, minced garlic, mint, parsley, lemon juice, and sea salt in a bowl.
Assemble the bowls: Layer salad greens in bowls; top with sliced cucumbers, cherry tomatoes, red onion, feta cheese, and cooked chicken. Drizzle with sauce.
Serve immediately with optional lemon slices and hummus.

Nutrition

Serving Size: 1 bowl (approx. 400g)
Calories: 490
Sugar: 7g
Sodium: 620mg
Fat: 24g
Saturated Fat: 6g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 8g
Protein: 45g
Cholesterol: 90mg