Gluten-Free Chicken Shawarma Bowls with Cauliflower Rice

Instructions

1. 1In a bowl, combine the about 680 g Chicken Thighs with the 2 tablespoons Shawarma Spice Blend, 2 tablespoons Olive Oil, and 2 tablespoons Lemon Juice. Mix well to coat the chicken. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes.
2. 2While the chicken is marinating, prepare the tahini sauce. In a small bowl, whisk together the 1/4 cup Tahini, 1 minced Garlic Clove, 2 tablespoons Water, and 1/2 teaspoon Salt until smooth and creamy. Set aside.
3. 3Heat a 30.48 cm skillet over medium-high heat (204.4°C / 200°C). Add the marinated chicken thighs to the hot skillet in a single layer. Cook for 6-8 minutes per side, or until the chicken is cooked through and has an internal temperature of 74°C. Remove the chicken from the skillet and let it rest on a cutting board for 5-10 minutes before slicing it into bite-sized pieces.
4. 4While the chicken rests, heat a separate pan over medium heat (176.7°C / 175°C). Add the 4 cups Cauliflower Rice to the pan. Sauté for 5-7 minutes, stirring occasionally, until the cauliflower rice is tender.
5. 5To assemble the bowls, divide the 4 cups of cooked cauliflower rice among four serving bowls. Top each bowl with the sliced chicken shawarma. Add the 1 cup Diced Tomatoes and 1 cup Diced Cucumber to each bowl. Drizzle generously with the prepared tahini sauce. Garnish each bowl with the 1/2 cup Pickled Turnips.

Substitutions

Related Guides