Chicken Shawarma With Tahini Dressing

A simple, tasty, paleo meal which will be ready in just 45 minutes
Editor
Shawarma

David Humphreys

Spiced chicken served on a crunchy salad and topped with tahini dressing is a simple, healthy, and delicious dinner. For more recipes from Melissa Joulwan, click here.

This recipe is reprinted with permission from Well Fed Weeknights: Complete Paleo Meals in 45 Minutes or Less by Melissa Joulwan, copyright © 2016. Distributed by Greenleaf Book Group. To buy a copy of the book, click here.

4
Servings
172
Calories Per Serving
Deliver Ingredients

Ingredients

For the spice blend:

  • 1  Teaspoon  salt
  • 1/2  Teaspoon  ground cumin
  • 1/2  Teaspoon  ground cardamom
  • 1/4  Teaspoon  smoked paprika
  • 1/4  Teaspoon  ground coriander
  • 1/4  Teaspoon  garlic powder
  • 1/8  Teaspoon  ground black pepper
  • 1/8  Teaspoon  cayenne pepper

For the chicken:

  • 1  Teaspoon  extra-virgin olive oil
  • boneless, skinless chicken breasts
  • 1/4  Cup  water

For the salad:

  • 1/4  small head red cabbage
  • large carrot
  • 1  Tablespoon  lemon juice
  • 1  Tablespoon  extra-virgin olive oil
  • 1/4  Teaspoon  salt
  • 1/4  Teaspoon  ground black pepper
  • Handful fresh mint leaves

For the dressing:

  • clove garlic
  • 1/3  Cup  tahini
  • 1/3  Cup  water
  • 2  Tablespoons  lemon juice
  • Pinch salt
  • Pinch ground black pepper

Directions

For the spice blend:

Mix together all the spices in a small bowl.

For the chicken:

Heat the oil in a large, nonstick skillet set over medium-high heat for 2 minutes.

Rub the spice blend on both sides of every piece of chicken, then place it in the pan and cook it for 5 minutes. Flip the chicken and cook for 2 more minutes. Add the water, cover the skillet, and reduce the heat to medium-low. Cook until the chicken isn’t pink inside, about 10-15 minutes.

For the salad:

Use the slicing blade on a food processor to thinly slice the cabbage and carrot. Place the vegetables in a large bowl and toss with the lemon juice, olive oil, salt, pepper, and mint. Place the chicken on top of the salad.

For the dressing:

Smash and peel the garlic, then place it in the bowl of the food processor. Add the remaining ingredients and whirl until smooth. Drizzle on top of the chicken and salad and serve.

Nutritional Facts

Total Fat
15g
21%
Saturated Fat
2g
8%
Cholesterol
2mg
1%
Carbohydrate, by difference
8g
6%
Protein
4g
9%
Vitamin A, RAE
42µg
6%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
4µg
4%
Calcium, Ca
48mg
5%
Choline, total
2mg
0%
Fiber, total dietary
1g
4%
Folate, total
31µg
8%
Iron, Fe
3mg
17%
Magnesium, Mg
25mg
8%
Niacin
2mg
14%
Phosphorus, P
161mg
23%
Selenium, Se
8µg
15%
Sodium, Na
28mg
2%
Water
38g
1%
Zinc, Zn
1mg
13%