Skillet Chicken Shawarma
So many amazing spices promote digestion, fat loss, and improved blood pressure, plus they make the chicken in this dish stand out! The flavors in my Skillet Chicken Shawarma are so aromatic and delicious, this recipe will quickly become one of your favorites to eat and make over and over again.
Metabolism Revolution Part 2 Lunch or Dinner | Serves 4
Prep time: 30 minutes | Total time: 30 minutes
INGREDIENTS MEAL MAP A
Marinated onions:
1/2 red onion, sliced
1/4 cup white balsamic vinegar
1/8 teaspoon sea salt
Tahini sauce:
1/4 cup tahini
2 tablespoons fresh lemon juice
2 tablespoons water (or as much as you need to get your desired consistency)
2 teaspoons minced garlic
Generous pinch sea salt (to taste)
Chicken and cauliflower rice:
1 pound boneless, skinless chicken breasts
3/4 teaspoon ground cumin
1/2 teaspoon ground sumac
1/4 teaspoon chili powder
1/4 teaspoon paprika
1/8 teaspoon garlic powder
1/8 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon ground turmeric
1/8 teaspoon ground cinnamon
Pinch ground cloves
2 tablespoons olive oil, divided
6 cups cauliflower rice
MEAL MAP B ADAPTATIONS
12 cups cauliflower rice
MEAL MAP C ADAPTATIONS
2 pounds boneless, skinless chicken breasts
1 1/2 teaspoons ground cumin
1 teaspoon ground sumac
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
Pinch ground cloves
2 tablespoons olive oil, divided
12 cups cauliflower rice
DIRECTIONS
To serve: 8-10 olives
-
Make the marinated onions: Combine all ingredients in a bowl, and set aside.
-
Make the tahini sauce: Combine all sauce ingredients in a blender, and blend until smooth.
-
Make the chicken: Slice the chicken across the grain, about 1/2 inch thick. In a small bowl, mix together the spices (cumin through cloves). Set aside.
-
Heat a large, heavy skillet over medium-high heat. Add 1 1/2 tablespoons of the oil. Lay the chicken in the skillet in a single layer. Sprinkle the spice mixture evenly over the chicken. Allow the chicken to fry, without moving it, until crisp.
-
Pour the remaining 1/2 tablespoon oil over the chicken and flip the chicken. Fry until the chicken is cooked through, and then remove it from the pan.
- Add the cauliflower rice to the pan. Sauté just until tender, about 4 minutes. Scrape the contents of the skillet into a bowl.
- Serve the chicken with the cauliflower rice, tahini sauce, marinated red onions, and olives.
So many amazing spices promote digestion, fat loss, and improved blood pressure, plus they make the chicken in this dish stand out! The flavors in my Skillet Chicken Shawarma are so aromatic and delicious, this recipe will quickly become one of your favorites to eat and make over and over again.
Metabolism Revolution Part 2 Lunch or Dinner | Serves 4
Prep time: 30 minutes | Total time: 30 minutes
INGREDIENTS MEAL MAP A
Marinated onions:
1/2 red onion, sliced
1/4 cup white balsamic vinegar
1/8 teaspoon sea salt
Tahini sauce:
1/4 cup tahini
2 tablespoons fresh lemon juice
2 tablespoons water (or as much as you need to get your desired consistency)
2 teaspoons minced garlic
Generous pinch sea salt (to taste)
Chicken and cauliflower rice:
1 pound boneless, skinless chicken breasts
3/4 teaspoon ground cumin
1/2 teaspoon ground sumac
1/4 teaspoon chili powder
1/4 teaspoon paprika
1/8 teaspoon garlic powder
1/8 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon ground turmeric
1/8 teaspoon ground cinnamon
Pinch ground cloves
2 tablespoons olive oil, divided
6 cups cauliflower rice
MEAL MAP B ADAPTATIONS
12 cups cauliflower rice
MEAL MAP C ADAPTATIONS
2 pounds boneless, skinless chicken breasts
1 1/2 teaspoons ground cumin
1 teaspoon ground sumac
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
Pinch ground cloves
2 tablespoons olive oil, divided
12 cups cauliflower rice
DIRECTIONS
To serve: 8-10 olives
-
Make the marinated onions: Combine all ingredients in a bowl, and set aside.
-
Make the tahini sauce: Combine all sauce ingredients in a blender, and blend until smooth.
-
Make the chicken: Slice the chicken across the grain, about 1/2 inch thick. In a small bowl, mix together the spices (cumin through cloves). Set aside.
-
Heat a large, heavy skillet over medium-high heat. Add 1 1/2 tablespoons of the oil. Lay the chicken in the skillet in a single layer. Sprinkle the spice mixture evenly over the chicken. Allow the chicken to fry, without moving it, until crisp.
-
Pour the remaining 1/2 tablespoon oil over the chicken and flip the chicken. Fry until the chicken is cooked through, and then remove it from the pan.
- Add the cauliflower rice to the pan. Sauté just until tender, about 4 minutes. Scrape the contents of the skillet into a bowl.
- Serve the chicken with the cauliflower rice, tahini sauce, marinated red onions, and olives.
