Low Carb Chicken Shawarma Bowls

Step 1

Whisk together all the ingredients for the sauce, cover and store in the fridge for at least an hour before serving. This sauce can be made one day ahead.

Step 2

Add the mint, parsley, garlic, lemon juice, salt and pepper, olive oil and white wine to a large ziploc bag or plastic container. Stir to combine.

Step 3

Add the chicken fillets (there should be 4, cover (or close the bag) and refrigerate for 2-6 hours.

Step 4

After marinating, remove the chicken from the marinade and brown in a hot pan with 1-2 teaspoons of olive oil (or some olive oil cooking spray) on both sides until the chicken reaches an internal temperature of 74 degrees Celsius (165 Fahrenheit).

Step 5

Set the chicken aside on a plate to rest for about 5 minutes and slice thinly.

Step 6

If you're using this recipe for meal prep, simply chop all the veggies and store in separate containers until you're ready to serve.

Step 7

Add 2 cups of greens to each bowl or meal prep container, along with 1/2 cup of cucumbers, 1/2 cup tomatoes, a handful of sliced red onion, 2 tablespoons of crumbled feta, one sliced chicken breast fillet, and 2-4 tablespoons of the Mint Garlic Sauce.

Step 8

Serve with lemon slices and hummus, if desired.