Lebanese Lunch: Keto-Friendly Chicken Schwarma Bowls with Cauliflower Rice and Tahini Sauce

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 lb boneless, skinless chicken breasts 2 cups cauliflower rice 1/4 cup olive oil 1 small onion, finely chopped 2 cloves garlic, minced 1 tbsp ground cumin 1 tbsp paprika 1 tsp ground coriander Salt and pepper to taste 1/2 cup fresh parsley, chopped 1/2 cup lemon juice 1/2 cup tahini 1/4 cup warm water 1/4 tsp ground cinnamon 1/4 tsp ground allspice 1 avocado, sliced 1/2 cup cherry tomatoes, halved 1/2 cup cucumber, thinly sliced 1/2 cup red onion, thinly sliced

Instructions

1. In a shallow dish, marinate the chicken breasts in a mixture of lemon juice, olive oil, garlic, cumin, paprika, coriander, salt, and pepper for at least 30 minutes.
2. Prepare the cauliflower rice by either pulsing the raw caulifricots in a food processor or finely grating them with a box grater.
3. Heat 1 tbsp of olive oil in a pan over medium heat. Add the onion and cook until softened, then add the marinated chicken breasts and cook until no longer pink. Remove from the pan and let rest for 5 minutes before slicing.
4. In the same pan, add another tablespoon of olive oil, then sauté the cauliflower rice with a pinch of salt for 5 7 minutes until tender.
5. Prepare the tahini sauce by whisking together tahini, warm water, lemon juice, ground cinnamon, and ground allspice. Season with salt and pepper to taste.
6. Assemble the bowls: divide the cauliflower rice among two serving dishes, then top with sliced chicken, avocado, cherry tomatoes, cucumber, and red onion. Drizzle with tahini sauce and garnish with fresh parsley.

Chef’s Insight

The combination of spices in the marinade gives the chicken a rich, Middle Eastern flavor that pairs wonderfully with the creamy tahini sauce.

Notes

The dish is high in protein and low in carbohydrates, making it an excellent choice for keto diets.