Shawarma Salad Bowls

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 Bowl makes lunching easy and healthy!

Shawarma Salad Bowl makes lunching easy and healthy!

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

  • Organic Arugula

  • 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!

Simple Roast Chicken

This recipe is a staple in our house. It's pretty much foolproof and one of my favorite basics when I'm unmotivated or unsure about what to make for dinner. Serve it with a simple salad, roasted veggies, or steamed green beans with lots of ghee or butter. The kids go crazy over the perfectly seasoned and crispy skin and because you season the butter or ghee before sliding it in between the skin and the meat, the meat is tender, juicy, and seasoned to perfection. Yum! Hope your family loves this recipe as much as mine. 

Organic Roast Chicken with Green Beans

Organic Roast Chicken with Green Beans

Simple Roast Chicken


  • 1 (4-5 lb) roasting chicken

  • 1 lemon, zest and quartered

  • 1 onion, quartered

  • 3 tbs ghee (or 5 tbs of cold butter cut into 5 pieces)

  • 3 tsps sea salt

  • 2 tsps granulated garlic

  • 1 tsps pepper

  • 1 tbs fresh rosemary leaves, chopped

  • 1 tsp fresh thyme leaves, chopped

  • 2 tsps fresh sage leaves, chopped


Preheat oven to 425 degrees.

In a small bowl, combine salt, granulated garlic, pepper, lemon zest, rosemary, thyme, and sage. Set aside.

Remove and discard the chicken giblets (can save this for stock if you'd like to). Pat the outside dry. Sprinkle a little bit of the herb mixture into the cavity. Separate the skin from the breast meat and stuff with ghee (or butter) and herb mixture (for best results combine the ghee and herb mixture or roll the cold pieces of butter in the seasoning). Do the same with the thigh meat and skin. Rub the whole bird with ghee and sprinkle with herb mixture.

Stuff the cavity with the quartered lemon and onion.

Use leftover butter or ghee and rub the skin with butter and sprinkle remainder of the seasoning mix all over the bird.

Tie the legs together and tuck the wing tips under the body of the chicken. Place the chicken in a roasting pan with rack.

Place the chicken into the oven and roast for 1 hour and 15 minutes, until juices run clear when you cut between a leg and a thigh or thickest part of the thigh, but not touching the bone reads 165 degrees with and instant read thermometer or meat thermometer.  Remove the chicken to a platter, cover, and allow to rest for 10 minutes. Slice and serve.


-You can roast two chickens at the same time. No increase in time to cook is necessary.

-Use the carcass to make chicken bone broth.  

-Leftover chicken can be used for leftover salads.