One of my go-to dinners, these healthy chicken shawarma bowls features spiced chicken, creamy hummus, and fresh vegetables.
As a kid I hated any of my food touching each other.
Every item had to have it’s own personal space on the plate, and I was always very methodical about putting the right bites together.
While I still put thought into getting just the right bite each time (don’t even get me started on what happens if someone steals one of those carefully put together bites. . .), I’ve moved way past not letting foods touch.
Which is good, because the ingredients for these bowls taste so much better all mixed together!
Since we don’t have cable, I’m not enticed by infomercials for food products. And I admit to being a total snob as if I see one of those “as seen on TV” stickers on a product, I assume it must be garbage and move right along.
But I have to admit that the Perfect Tortilla Makers are so worth the gimmick! Bry’s mom got him a set back in college when he and his roommates were cooking more at home and less at the dining hall.
At first I laughed when he showed them to me, but after my first taco salad I was hooked.
As with most things in my kitchen, I had completely forgotten about those nifty tortilla molds until I was searching through my cupboards for a tart pan.
It must have been fate as I was also trying to decide what to do with a stack of leftover tortillas in my fridge that didn’t include Mexican food.
Healthy chicken shawarma bowls are perfect for meal prep as you can make certain components ahead of time.
The day before you plan on eating these, marinate the chicken and store in a sealable bag in the fridge overnight.
Next, dice your tomatoes and cucumber and place them in a Tupperware container.
Finally, wash and pat dry your lettuce. Wrap the lettuce leaves in paper towels and place them in a bag or Tupperware container in the fridge.
The next day, all you’ll have left is to cook the chicken and assemble your bowls! See? Super simple.
If you don’t have a perfect tortilla maker no worries. You can make these into a wrap, serve as a salad with the tortilla on the side, ditch the tortilla all together and stuff the ingredients into a pita, or use an oven-safe bowl instead of the molds.
While I don’t think of Shawarma as being a cold-weather food, when I made these for dinner the other night, Bry commented that they taste like something you’d eat in the Fall.
At first I was a bit confused as salads usually make me think of summer, but then I realized he was so right.
The spices in the chicken really are so warm and comforting, that they made even a fresh salad taste like an autumn dinner. You can bet I’ll be playing around with ways to use these spices more in the coming months!
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