Eosinophilic Esophagitis Friendly Whole30 Olive-Tomato Chicken Shawarma Bowls
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Learn more →Ingredients
4 servings
For the chicken
- 2 lbs boneless, skinless chicken thighs (about 8 thighs)
- 3 tbsp olive oil
- 1 ½ tsp ground cumin
- 1 ½ tsp smoked paprika
- 1 tsp ground coriander
- 1 tsp ground turmeric
- ½ tsp ground cinnamon
- ½ tsp ground black pepper
- ¼ tsp cayenne pepper
- 1 tsp kosher salt
- 2 tbsp fresh lemon juice (from about 1 lemon)
For the cauliflower rice
- 1 large head cauliflower (about 2 lbs), cut into florets
- 1 tbsp olive oil
- ½ tsp kosher salt
For the olive-tomato salad
- 1 ½ cups cherry tomatoes, halved
- ½ cup pitted kalamata olives, roughly chopped
- ½ english cucumber, diced
- ¼ cup fresh flat-leaf parsley, roughly chopped
- 2 tbsp red wine vinegar
- 1 tbsp olive oil
- ¼ tsp kosher salt
For the tahini sauce
- ¼ cup tahini
- 3 tbsp fresh lemon juice (from about 1 lemon)
- 2–3 tbsp water
- ¼ tsp kosher salt
For serving
- lemon wedges, for serving (optional)
- fresh parsley, for serving (optional)
Instructions
- 1
In a large mixing bowl, whisk together 3 tbsp olive oil, lemon juice, cumin, smoked paprika, coriander, turmeric, cinnamon, black pepper, cayenne, and 1 tsp kosher salt until combined. Add the chicken thighs and turn to coat thoroughly. Let marinate at room temperature for 30 minutes (or refrigerate up to 8 hours).
- 2
While the chicken marinates, make the cauliflower rice: pulse the cauliflower florets in a food processor in two batches until broken down into rice-sized pieces, or grate on the large holes of a box grater. You should have about 4 cups.
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