I struggle to get a proper lunch in these days. Between juggling all the various aspects of life, getting a properly prepared, nutrient-dense lunch does not happen (confessions of a holistic nutritionist!) unless I meal plan and prep. One of my favorite go-to’s for a quick, easy, delicious, and nutrient packed lunch are these Chicken Shawarma Salad Bowls. I prep about 4 of these and keep them in glass tupperware in my fridge. When I do this prep on a Sunday evening, my work week and mom week becomes less hectic, more manageable, and I feel good knowing I am taking care of and feeding my body well. I hope you enjoy!
Shawarma Salad Bowls
Makes 4 Servings
2 lbs Chicken Thighs (diced into cubes)
1 tsp Celtic Sea Salt
1.5 tsp Black Pepper
1 tsp Cinnamon
2 tsp Turmeric
2 tbsps Cumin
4 tbsps Extra Virgin Olive Oil
1 pint of Organic Cherry Tomatoes
1 English Cucumber (diced)
1 Red Bell Pepper (diced)
1/4 cup Parsley (chopped)
1/4 cup Primal Kitchen Italian Dressing, plus extra
Combine the Sea Salt, Black Pepper, Cinnamon, Turmeric, Cumin, and Avocado Oil in a medium sized bowl. Add the chicken and coat the chicken well. Set aside.
Heat a cast iron skillet over medium heat and cook the chicken in a single layer leaving a little space in between each piece to brown. Depending on size of the skillet you may need to do this in two to three batches.
Combine Tomatoes, Cucumber, Bell Pepper, and Parsley with Primal Kitchen Italian dressing. This is a delicious side salad in by itself.
Divide the lettuce into bowls or into glass snapware. You’ll find a link below for my favorite set. Top each salad with cooked chicken and the tomato/cucumber mixture. Outside of the dressed tomato/cucumber mixture I do not dress the salads until I am ready to eat. When ready, drizzle a little Primal Kitchen dressing and enjoy!