This is the main content.
Recipes
Chicken Shawarma with Lemon Cauliflower Salad
6 servings
25 minutes total

Ingredients

  • 1 ¾ lb boneless, skinless chicken thighs
  • 2 tablespoons Pure Wesson Canola Oil
  • 2 tablespoons shawarma seasoning (or apple pie spice)
  • 1 teaspoon kosher salt, divided
  • 1 (12 oz) bag Eat Smart Microwaveable Cauliflower Rice
  • ½ bunch fresh cilantro
  • ⅓ cup + 2 tablespoons lemon vinaigrette, divided
  • 8 oz tomato trinity mix (diced fresh tomatoes, bell peppers, and onions)
  • 1 (8.8 oz) package Stonefire Original Naan
  • 1 (10 oz) container Sabra Classic Hummus

Steps

    1. Preheat large cast iron skillet (or heavy-bottomed pot) on medium-high 3–4 minutes. Coat chicken with oil, seasoning, and ½ teaspoon salt (wash hands). Add chicken to skillet and cook 4–6 minutes on each side until 165°F; remove from skillet and let rest 5 minutes before slicing.
    2. Meanwhile, microwave cauliflower rice following package instructions; chop cilantro coarsely (½ cup). Place in medium bowl: cooked cauliflower, ⅓ cup lemon vinaigrette, trinity mix, cilantro, and remaining ½ teaspoon salt; toss until blended. Warm naan following package instructions, then cut into wedges.
    3. Divide hummus evenly among serving bowls; top with cauliflower salad. Slice chicken and layer over cauliflower, then drizzle with remaining 2 tablespoons lemon vinaigrette. Serve with naan wedges on the side.

Amount per ⅙ recipe serving: Calories 540, Total Fat 30g, Sat Fat 6g, Trans Fat 0g, Chol 125mg, Sodium 1220mg, Total Carb 34g, Fiber 5g, Sugars 5g, Protein 31g, Calc 6%, Vitamin A 0%, Vitamin C 0%, Iron 20%