• Shaina Painter

Chicken Shawarma Salad Bowls


 

C H I C K E N S H A W A R M A S A L A D B O W L S


I N G R E D I E N T S

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 tbsps Extra Virgin Olive Oil

1/4 cup Cashews 2 tbsps Water 1/2 Lemon (juiced) 8 leaves Romaine (chopped)

2 Tomato (diced) 1 Cucumber (diced) 1/4 cup Parsley (chopped)

 

D I R E C T I O N S


  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, blend the cashews, water, and lemon juice together and set aside.

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



Notes:

Storage: Store in an airtight container in the fridge for up to 3 days, or in the freezer for longer. Vegan/Vegetarian: Omit the chicken and used cooked chickpeas instead.

 


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