Delectable Keto-Friendly Lebanese Dinner Feast: Grilled Chicken Shawarma Salad and Zucchini Noodles with Tahini Sauce

Allergens

None (Optional feta cheese contains dairy)

Ingredients

• 8 oz boneless, skinless chicken breasts 1 medium zucchini 2 cups mixed greens 1 cup cherry tomatoes 1/2 red onion 1/4 cup Kalamata olives 1/4 cup chopped parsley 1/4 cup crumbled feta cheese (optional) Tahini Sauce: + 1/4 cup tahini + 2 tbsp fresh lemon juice + 1 garlic clove, minced + Salt and pepper to taste

Instructions

1. Marinate the chicken in advance with your preferred shawarma spices. Slice the zucchini using a spiralizer into noodles. Prepare the tahini sauce by whisking together tahini, lemon juice, garlic, salt, and pepper until smooth. Set aside. Grill or pan sear the marinated chicken until cooked through. Slice into strips. Toss together mixed greens, cherry tomatoes, red onion, olives, parsley, and zucchini noodles in a large bowl. Arrange the salad on plates, top with grilled chicken strips, and drizzle with tahini sauce. If using, sprinkle feta cheese over the top for an added touch of creaminess.

Chef’s Insight

The key to this dish is balancing the flavors and textures, ensuring each bite has a little crunch from the vegetables, tender chicken, and creamy tahini sauce.

Notes

Feel free to add other favorite salad ingredients or swap out the chicken for another protein source.