Chicken Shawarma Salad Bowl

Lunch · Easy · 24 min (12 prep + 12 cook) · Makes 1 serving (~70 g protein). Use the planner's servings stepper to batch-cook.
High-proteinLow-carbGluten-free
Chicken Shawarma Salad Bowl — high-protein lunch recipe

Chicken Shawarma Salad Bowl delivers 70 g of protein for just 11 g net carbs — ready in about 24 minutes. Exactly the kind of meal that makes a high-protein, low-carb week easy to stick to.

70 gProtein
11 gNet carbs
22 gFat
4 gFiber
520Calories

Ingredients

  • 230 g Chicken breast
  • 80 g 0% Greek yogurt
  • 100 g Romaine lettuce
  • 120 g Cucumber & tomato
  • 2 tsp Olive oil
  • Shawarma spice (cumin, coriander, paprika, garlic), to taste
  • Lemon juice, to taste

Equipment

  • non-stick skillet

Method

  1. Toss sliced chicken with the spices and 1 tsp oil; sear in a hot pan until cooked through, 8-10 min.
  2. Whisk the yogurt with lemon, garlic and a little water for a quick sauce.
  3. Build a bowl of romaine, cucumber and tomato; top with the chicken and yogurt sauce.

Storage & make-ahead

Best assembled fresh. Prep the components up to 2 days ahead, keep chilled, and combine just before eating.

Tip

All the shawarma flavour, none of the wrap. The yogurt sauce adds a little extra protein too.

Dietary swaps

Dairy-free: 0% Greek yogurt → unsweetened coconut or soy yogurt (for lactose intolerance or a dairy-free diet)

Full nutrition (estimated, per serving): 520 kcal · 70 g protein · 11 g net carbs · 22 g fat (4 g sat) · 4 g fiber · 6 g sugar · 190 mg sodium. Allergens: Milk. Macros are realistic estimates from standard food-composition values; brands and portions vary.

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