Low-carb, maximum flavour, easy to put together dinner

If you are looking for a dinner that is healthy, tasty, low-carb and that your family will love, I have got you covered. These chicken shawarma bowls are the answer to all of your hungry family to feed questions!

The mint garlic sauce alone is worth making this recipe for... so much flavour! It tastes so fresh and bright, I want to put this on everything now that I have tried it. The marinade for the chicken matches in flavour with the sauce and it just soaks into the chicken and makes it super flavourful and really amazing.

Serve this with a big green salad and some steamed jasmine rice for best results.

Low Carb Chicken Shawarma Bowls:

For the mint-garlic sauce:

· 1 cup Greek yogurt

· 2 cloves garlic, finely minced

· 1 tbsp. fresh mint, finely chopped

· 2 tbsp. fresh parsley, finely chopped

· Sea salt to taste

For the chicken marinade:

· 2 tbsp. mint, freshly chopped

· 2 tbsp. parsley, freshly chopped

· 2 cloves of garlic, minced

· Juice from 1 lemon

· Pinch of salt and pepper

· 2 tbsp. extra-virgin olive oil

· ½ cup white wine

· 2 large chicken breasts, cut butterfly-style (in half) to create 4 fillets

For the bowls:

· 8 cups of 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 tbsp. feta cheese, crumbled

· Lemon slices and hummus, for serving (optional)

1) To make the 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

2) To make the marinade and the chicken: add the mint, parsley, garlic, lemon juice, salt and pepper, olive oil and white wine to a large Ziplock bag or plastic container. Stir to combine. Add the chicken fillets (there should be 4, cover (or close the bag) and refrigerate for 2 to 6 hours

3) When you are ready to cook, remove the chicken from the marinade and brown on both sides in a hot pan with 1 to 2 tsp. of olive oil 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

4) For the bowls: add 2 cups of greens to each bowl or meal prep container, along with ½ cup of cucumbers, ½ cup tomatoes, a handful of sliced red onion, 2 tbsp. of crumbled feta, one sliced chicken breast fillet, and 2 to 4 tbsp. of the Mint Garlic Sauce

5) Serve with lemon slices and hummus

Nutrition Facts:

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

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