These healthy Chicken Shawarma Salad Bowls are a fantastic way to bring vibrant flavors to your dinner table without a lot of fuss.

Healthy Chicken Shawarma Salad Bowls with Lemon Tahini Dressing 16

Featuring perfectly seasoned, crispy oven-baked chicken thighs and a bright, creamy lemon tahini dressing, this recipe is designed for ease and deliciousness. It’s a paleo-friendly meal that’s both satisfying and quick enough for any busy weeknight.

If you’re looking for a fresh, wholesome, and incredibly flavorful meal that comes together quickly, you’ve found it. These bowls are packed with tender chicken, crisp veggies, and a dressing that ties everything together beautifully, making healthy eating truly enjoyable.

What You’ll Love About This Quick And Easy Recipe
Everything You Need To Make This Recipe Without Stress
Time Needed From Start To Finish
How To Make It Step By Step With Visual Cues
Easy Variations And Serving Ideas That Fit Real Life
Common Slip-Ups And How To Avoid Them
How To Store It And Make It Ahead Without Ruining Texture
Questions People Always Ask Before Making This Recipe

What You’ll Love About This Quick And Easy Recipe

This recipe is a true weeknight hero, perfect for individuals and families alike who crave flavor without spending hours in the kitchen. It’s ideal for those following a paleo lifestyle or anyone simply looking for a lighter, protein-packed meal. The beauty of these Chicken Shawarma Salad Bowls lies in their simplicity and the incredible depth of flavor achieved with minimal effort. The oven-baked chicken ensures easy cleanup and consistently crispy results, while the homemade lemon tahini dressing adds a zesty, creamy finish that elevates every bite. Serve it for a quick dinner, pack it for a healthy lunch, or even prepare components ahead for easy meal prep throughout the week.

Everything You Need To Make This Recipe Without Stress

Gathering your ingredients is the first step to a smooth cooking experience. This recipe uses common pantry staples and fresh produce, making it accessible for most home cooks. Don’t worry if you need to make a few adjustments; there are plenty of simple swaps you can make.

INGREDIENTS:

1.5 lbs boneless, skinless chicken thighs
2 tablespoons olive oil, divided
1 tablespoon shawarma seasoning blend
1/2 teaspoon salt
1/4 teaspoon black pepper
6 cups mixed greens or chopped romaine lettuce
1 cup cherry tomatoes, halved
1/2 cup cucumber, diced
1/4 cup red onion, thinly sliced
1/4 cup fresh parsley, chopped

1/4 cup tahini
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1 clove garlic, minced
2-3 tablespoons cold water (as needed for consistency)
1/4 teaspoon salt
Pinch of black pepper

For the chicken, if you don’t have a pre-made shawarma seasoning blend, you can easily create your own with a mix of cumin, paprika, coriander, turmeric, garlic powder, and a pinch of cayenne pepper. Feel free to use chicken breast instead of thighs, though thighs tend to stay juicier when baked. For the salad base, any leafy greens you enjoy will work well, such as spinach, kale, or a spring mix. If you prefer a creamier dressing, a touch more tahini can be added, or a thinner one with a bit more water.

Time Needed From Start To Finish

Preparing these delicious Chicken Shawarma Salad Bowls is surprisingly quick, making it a perfect choice for busy weeknights.

Prep time: 15 minutes
Cook time: 20-25 minutes
Total time: 35-40 minutes

How To Make It Step By Step With Visual Cues

Creating these flavorful salad bowls is straightforward. Follow these steps for a perfect meal every time.

Prepare the Chicken: Preheat your oven to 400°F (200°C). Pat the chicken thighs dry with paper towels. In a medium bowl, toss the chicken thighs with 1 tablespoon of olive oil, shawarma seasoning, salt, and pepper until evenly coated.
Bake the Chicken: Arrange the seasoned chicken thighs in a single layer on a baking sheet. Bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). For extra crispiness, you can broil for the last 2-3 minutes, watching carefully to prevent burning.
Make the Dressing: While the chicken bakes, prepare the lemon tahini dressing. In a small bowl, whisk together the tahini, lemon juice, 1 tablespoon olive oil, minced garlic, salt, and pepper. Gradually add 2-3 tablespoons of cold water, whisking until the dressing reaches your desired creamy, pourable consistency. It should be smooth and slightly thick.
Chop the Vegetables: While the chicken cooks and the dressing is made, prepare your salad components. Halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, and chop the fresh parsley.
Rest and Slice the Chicken: Once the chicken is cooked, remove it from the oven and let it rest on a cutting board for 5 minutes. This helps keep the chicken juicy. Then, slice the chicken thighs into bite-sized strips or cubes.
Assemble the Bowls: Divide the mixed greens among four serving bowls. Arrange the sliced chicken, cherry tomatoes, diced cucumber, and sliced red onion over the greens.
Drizzle and Serve: Drizzle each bowl generously with the lemon tahini dressing. Garnish with fresh chopped parsley and serve immediately.

Easy Variations And Serving Ideas That Fit Real Life

These Chicken Shawarma Salad Bowls are incredibly versatile and can be adapted to suit various tastes and occasions. For a kid-friendly twist, you can serve the chicken and vegetables separately, perhaps with some pita bread or a side of hummus for dipping. Kids often enjoy deconstructed meals where they can pick and choose.

To make it a heartier meal, consider adding some cooked quinoa or rice to the bowls. Other great additions include crumbled feta cheese (if not strictly paleo), Kalamata olives, or even some roasted bell peppers. For a party or buffet, you can set up a “build-your-own” shawarma salad bar with all the components in separate dishes, allowing guests to customize their bowls. Optional toppings like pickled turnips, a sprinkle of sumac, or a dash of hot sauce can add extra layers of flavor.

Common Slip-Ups And How To Avoid Them

Even simple recipes can have small pitfalls. Here are a few common mistakes and how to sidestep them for perfect results every time.

One common slip-up is overcooking the chicken. Chicken thighs are more forgiving than breasts, but still, baking them too long can lead to dry, tough meat. Use a meat thermometer to ensure they reach 165°F (74°C) and no more. Another mistake is not patting the chicken dry before seasoning. Excess moisture prevents the seasoning from adhering well and can hinder the chicken from getting crispy in the oven. Always use paper towels to dry the chicken thoroughly.

For the dressing, a frequent issue is a lumpy or too-thick tahini dressing. This often happens if the tahini is too cold or if water is added too quickly. Ensure your tahini is at room temperature if possible, and add cold water gradually, whisking continuously, until you achieve a smooth, pourable consistency. Don’t be afraid to add a little extra water if needed. Finally, under-seasoning the chicken can lead to a bland dish. Don’t skimp on the shawarma seasoning, salt, and pepper – these are key to the dish’s vibrant flavor.

How To Store It And Make It Ahead Without Ruining Texture

These Chicken Shawarma Salad Bowls are fantastic for meal prep, but proper storage is key to maintaining freshness and texture.

To store leftovers, keep the chicken and dressing separate from the salad greens and other vegetables. Store the cooked and cooled chicken in an airtight container in the refrigerator for up to 3-4 days. The lemon tahini dressing can be stored in a separate airtight container or jar in the refrigerator for up to 5 days. It may thicken in the fridge; simply whisk in a teaspoon or two of cold water to bring it back to the desired consistency before serving. The chopped vegetables can be stored in an airtight container for 2-3 days.

For making ahead, you can cook the chicken and prepare the dressing well in advance. When you’re ready to eat, simply reheat the chicken (if desired, though it’s also good cold in salads), assemble your greens and veggies, and drizzle with the dressing. This method prevents the greens from getting soggy and ensures a fresh-tasting meal every time.

Questions People Always Ask Before Making This Recipe

Here are some common questions that often come up when preparing these Chicken Shawarma Salad Bowls.

Can I use chicken breast instead of thighs? Yes, you can. Chicken breast will cook faster, so adjust baking time accordingly (usually 15-20 minutes). Be careful not to overcook, as breasts tend to dry out more easily.

What if I don’t have shawarma seasoning? You can make your own! A typical blend includes cumin, paprika, coriander, turmeric, garlic powder, and a pinch of cayenne pepper. Adjust to your taste.

Is this recipe spicy? The shawarma seasoning can be mildly spicy depending on the blend. If you prefer more heat, add a pinch of red pepper flakes. For less heat, choose a mild paprika.

**Can I prepare the dressing in advance?

FAQs

Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
Can I adjust sweetness? Yes—add more or less sweetener to taste.
Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.

Healthy Chicken Shawarma Salad Bowls with Lemon Tahini Dressing

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