These Low Carb Chicken Shawarma Bowls make the perfect healthy lunch or dinner that’s packed with veggies and protein without all the carbs! Perfect for meal prep!
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Hi friends! I’m so excited to be sharing this delicious Low Carb Chicken Shawarma Bowls recipe with you today! It’s one of my FAVOURITE lunch or dinner recipes, and I’ve been making it at least once a week for the last several months! I know you’re going to love it as much as I do! 
But first, I have a confession to make. For the last 6 months I’ve been following a sort-of low carb lifestyle. Don’t worry, The Busy Baker is not going Keto, Paleo, or anything like that – I love my pasta, after all! – but for health reasons I’ve decided to step up my veggie game, eat more lean protein, and carbs a little less often. It’s been a tough journey but my body is thanking me for it! I don’t believe in complete restriction or crash diets or anything like that, but moving your diet in the right direction is always a good idea. 
Recipes like these Low Carb Chicken Shawarma bowls have gotten me through tough weeks when I just couldn’t bear the thought of eating yet another salad for lunch. And I know, if you’re Keto you can’t have hummus (so leave it out!) and even tomatoes can be considered higher in carbs, but like my old fitness coach used to say, “you don’t look like this because you ate too many carrots!” I think the same rule should apply to tomatoes.
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And if you really need your grains at every meal, add some cooked quinoa or rice into this bowl, or some pita on the side. But I think you’ll find you don’t even miss it! The flavours going on in this delicious Shawarma-inspired bowl are out-of-this-world fantastic…especially the mint garlic sauce – it’s the BEST!!! 
Looking for more low carb recipes? Try these Pizza Stuffed Zucchini Boats or this Best Ever Meat Sauce over zucchini noodles!
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Looking for more recipes like this? You’ll love these:
- Berry Walnut Spinach Salad with Maple Vinaigrette
- Rainbow Vegetable Pasta Salad with Creamy Italian Herb Dressing
- Chicken Bacon Ranch Pasta Salad
- Thai Chicken Spiralized Zucchini Salad
- Asian Cabbage Salad with Ginger Peanut Dressing
- Greek Couscous Salad Lunch Bowls
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Recipe Video
Watch the video below to see exactly how I make this amazing meal. You can find more delicious recipe videos on my YouTube channel
Low Carb Chicken Shawarma Bowls
Ingredients
For the Chicken Marinade:
- 2 tablespoons fresh chopped mint
- 2 tablespoons fresh chopped parsley
- 2 cloves garlic finely minced or pressed
- juice of one lemon
- a pinch or two each, salt and pepper
- 2 tablespoons olive oil
- 1/2 cup white wine
- 2 large chicken breasts cut in half (butterfly-style) to create 4 fillets
For the Mint Garlic Sauce:
- 1 cup Greek yogurt
- 2 cloves garlic finely minced
- 1 tablespoon fresh mint finely chopped
- 2 tablespoons fresh parsley finely chopped
- sea salt to taste
For the bowls:
- 8 cups your favourite salad greens (I like a combination of mixed greens, spinach and arugula)
- 2 cup cherry tomatoes halved
- 2 cup chopped cucumbers
- 1 red onion thinly sliced
- 8 tablespoons feta cheese crumbled
- lemon slices and hummus, for serving (optional)
Instructions
For the Mint Garlic Sauce:
- 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.
For the Chicken:
- 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.
- Add the chicken fillets (there should be 4, cover (or close the bag) and refrigerate for 2-6 hours.
- 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).
- Set the chicken aside on a plate to rest for about 5 minutes and slice thinly.
For the bowls:
- 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.
- 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.
- Serve with lemon slices and hummus, if desired.
Demeter says
I love how fully loaded this bowl is! Such a great dinner option to keep you feeling fuller longer.
The Busy Baker says
Thank you!! We eat with our eyes too, you know, so that’s why I made the recipe to be fully satisfying 🙂
Sara Welch says
What a delicious looking meal! A restaurant worthy dish, indeed! Looking forward to making this for dinner tomorrow!
The Busy Baker says
Thanks Sara! Let me know how you liked them!😊
Michelle says
This looks absolutely wonderful. I love how hearty it looks yet I know when I am done eating, I’m not going to have any regrets.
The Busy Baker says
Exactly, hearty … and healthy, no regrets on this shawarma bowl😉. Glad you liked them!!
Catalina says
I need a huge bowl of these for dinner tonight! I love how it looks!
The Busy Baker says
Thanks so much!😊
Beth Pierce says
Made this for my family and it has instantly become a new family favorite recipe! Looking forward to enjoying this again later this week!
The Busy Baker says
So glad you and your family enjoyed it!🙂
Erin | Dinners,Dishes and Dessert says
This looks incredibly delicious!
The Busy Baker says
Thanks! 🙂
Sonia says
What is a good substitute for white wine?
Chrissie says
You can use chicken stock and a splash of lemon juice or white wine vinegar. 🙂