Middle Eastern Shawarma-Spiced Chicken Bowl with Tahini-Lemon Sauce
Cumin-and-coriander spiced chicken over grains and crisp vegetables, drizzled with a light tahini-lemon sauce.

Shawarma's warm spice blend—cumin, coriander, turmeric, cinnamon—doesn't need a rotisserie or deep-frying to taste right; this version pan-sears thin-sliced chicken breast in the same spices and builds a full bowl around it with grains, crisp romaine, cucumber, and tomatoes. A tahini-lemon sauce ties it all together.
Lean chicken breast keeps saturated fat low while still delivering plenty of protein, and the spice rub is built entirely from warm spices rather than salt, so the sodium in this bowl stays modest. Tahini contributes healthy unsaturated fats along with a bit of calcium, and thinning it with lemon juice and water rather than more oil keeps the sauce light. Whole grains underneath and a pile of fresh vegetables round the bowl out with fiber and potassium.
This one is easy to customize—swap in whichever grain you have on hand, or add extra vegetables for more volume.
Ingredients
These ingredients are common at Middle Eastern grocers; a well-stocked international supermarket usually carries them too.
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