Low Carb Chicken Shawarma Bowls

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.

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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5 from 6 votes

Low Carb Chicken Shawarma Bowls

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!

Course Lunch, Main Course, Main Dish

Cuisine Healthy, Keto, Lebanese, low carb, Middle Eastern

Keyword Keto Chicken Shawarma Bowls, Low Carb Chicken Shawarma Bowls, Low Carb Shawarma

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Servings 4 servings

Calories 386kcal

Author Chrissie

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)

US Customary - Metric

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.

Video

Notes

This recipe makes 4 meal prep lunches or dinners, or serves 4 people at one meal.

To save even more time, double the chicken marinade recipe and cook 4 chicken breasts, freezing half ahead of time for future meal prep lunches or dinners.

Nutrition

Serving: 1serving | Calories: 386kcal | Carbohydrates: 15g | Protein: 37g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 105mg | Sodium: 564mg | Potassium: 973mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1720IU | Vitamin C: 45mg | Calcium: 276mg | Iron: 2mg