Save There's this moment right after you char chicken in a hot pan when the spice blend hits the air—cumin, cinnamon, paprika all at once—and suddenly you're transported somewhere warmer, somewhere that tastes like adventure. I discovered this salad bowl on a Tuesday when I was tired of the same lunch routine and found myself staring at a container of tahini, wondering what I could do with it that felt both comforting and completely different. What started as an experiment became the meal I now crave when I want something that feels indulgent but leaves me feeling genuinely energized.
I made this for a friend who kept saying she wanted to eat healthier but missed the bold flavors of the foods she actually loved, and watching her face light up when she tasted it told me everything. She ended up asking for the recipe three times because she couldn't believe something this satisfying could be gluten-free and dairy-free—like I'd somehow cracked a code she thought was impossible.
Ingredients
- Boneless, skinless chicken breasts or thighs (450g): Thighs are more forgiving and stay juicier, but breasts work fine if that's what you have; slice them about a quarter-inch thick so they cook evenly and quickly.
- Olive oil (2 tbsp for chicken, 1 tbsp for sauce): Good olive oil makes a difference here because it's doing more than just cooking—it's carrying those spices into the chicken and helping build the sauce.
- Spice blend (cumin, coriander, paprika, turmeric, cinnamon, garlic powder, onion powder, cayenne): This combination is where the magic lives; don't skip any of them because each one adds a layer to what makes this taste like shawarma and not just seasoned chicken.
- Lemon juice (juice of half a lemon for chicken, 3 tbsp for sauce): Fresh lemon is non-negotiable here—it brightens everything and keeps the chicken tender from the inside out.
- Mixed salad greens (120g): Whatever greens you like work, but something with a little texture and slight bitterness handles the richness of the tahini better than plain iceberg.
- Cucumber, cherry tomatoes, red onion, carrot, bell pepper (fresh vegetables): Keep these all roughly the same size so the bowl feels balanced and intentional rather than thrown together.
- Kalamata olives (60g, halved): These add a salty, briny depth that connects everything back to Mediterranean flavors.
- Avocado (1, sliced): Add this right before serving so it doesn't oxidize and turn brown; it's the textural contrast that makes each bite interesting.
- Tahini (60g): Make sure it's fresh and not separated into a weird oil layer, or at least stir that oil back in if it is.
Instructions
- Build the spice marinade and coat the chicken:
- Whisk together olive oil and every single spice with the lemon juice in a medium bowl—it should smell incredible, like you've just cracked open a spice market. Toss your sliced chicken in this mixture and let it sit while you prep everything else; even fifteen minutes makes a noticeable difference in how deeply the flavors settle in.
- Get your pan screaming hot and sear the chicken:
- When your skillet is properly hot, you'll hear a serious sizzle the moment the chicken hits it—that's your sign you're doing it right. Cook each side for about five to six minutes until golden and cooked through, then let it rest off the heat for five minutes so it stays tender.
- Whisk the tahini into something pourable and creamy:
- Combine tahini, lemon juice, water, olive oil, minced garlic, salt, and cumin in a small bowl and whisk until you reach that sweet spot between pourable and creamy. Start with less water and add more gradually because tahini thickens up differently depending on the brand and humidity in your kitchen.
- Assemble your bowls with intention:
- Layer your greens first, then arrange all those fresh vegetables like you're making something beautiful—not haphazardly, but not fussy either. Top everything with warm chicken and a generous drizzle of that lemon tahini, then serve right away so the chicken is still warm and the greens stay crisp.
Save There was this particular evening when everything just aligned—the chicken came off the pan perfectly golden, the tahini drizzle had this exact creamy consistency, and I arranged it all without second-guessing myself, and somehow the whole meal felt like proof that feeding yourself well doesn't have to be complicated or time-consuming. That's when I realized this recipe wasn't just food; it was a small act of self-care that tastes like it came from somewhere real.
Playing with Variations Without Losing the Heart
You can absolutely make this vegan by swapping the chicken for grilled tofu sliced thick and marinated in the same spice blend, or roasted chickpeas tossed in those spices until they're crispy at the edges. I've also made it with salmon when I had it on hand, and while it's technically a completely different dish, the spice blend and tahini sauce somehow still felt right with the richness of the fish.
Making It More Substantial
If you want this to feel even more filling, cook some quinoa or brown rice and divide it among the bowls before adding the vegetables—it soaks up all that tahini sauce and makes the whole thing more of a complete meal. I sometimes add a handful of toasted chickpeas on top of everything for extra protein and a texture that keeps things interesting when you get to the bottom of the bowl.
Storing and Prepping Ahead
You can marinate the chicken the night before and cook it fresh in the morning, and all those vegetables can be prepped and stored separately for up to two days in the fridge. The tahini sauce is best made fresh, but it keeps for three days if you store it in a sealed container, though it will thicken—just whisk in a splash of water when you're ready to use it.
- Pack everything separately if you're taking this to work so the salad stays crisp and the avocado doesn't brown.
- Double the spice marinade and freeze extra chicken for nights when you want this meal but didn't plan ahead.
- Make a big batch of tahini sauce on Sunday and use it all week on salads, grain bowls, or even as a dip for vegetables.
Save This meal is the kind that reminds you that eating well and eating happily don't have to be separate things. Make it once and it becomes the recipe you reach for when you want something that feels both nourishing and genuinely delicious.
Recipe Guide
- → How long should the chicken marinate?
Marinate the chicken for at least 15 minutes to let the spices infuse, though up to 2 hours improves flavor depth.
- → Can I use chicken thighs instead of breasts?
Yes, boneless skinless thighs work well, offering richer flavor and tenderness in this preparation.
- → How is the lemon tahini drizzle made creamy?
The drizzle combines tahini with lemon juice, olive oil, garlic, and water, whisked to a smooth, pourable consistency.
- → Are there alternatives to chicken for this dish?
Grilled tofu or chickpeas can be used as plant-based options while keeping the bowl hearty and flavorful.
- → What salad vegetables complement the shawarma spice?
Crisp salad greens, cucumber, cherry tomatoes, red onion, carrot, bell pepper, olives, and avocado provide fresh, contrasting textures.