CHICKEN SHAWARMA BOWLS

4 SERVINGS

MAKES

1 cup

½ cup ⅓ cup 1 tsp ¼ cup 1 tbsp 2 ¾ tsp medium bulgur

warm water tahini lemon zest lemon juice olive oil cloves garlic, minced salt

400 g boneless skinless chicken thighs ½ tsp each salt and pepper 1 tbsp olive oil 8 cups mixed baby greens ½ cup thinly sliced red onion 8 cocktail tomatoes, cut in wedges 1 cup parsley, chopped pickled turnips, chopped pistachios and/or hot pepper sauce (optional)

Cook bulgur according to package directions; fluff with fork.

Lemon Tahini Dressing Meanwhile, in bowl, whisk together warm water, tahini, lemon zest, lemon juice, oil, garlic and salt; set aside.

Sprinkle chicken with salt and pepper. In large nonstick skillet, heat oil over medium-high heat; cook chicken, flipping once, until golden and juices run clear when chicken is pierced, 8 to 10 minutes. Transfer to cutting board; slice chicken.

Divide bulgur, chicken, baby greens, red onion, tomatoes and parsley among 4 bowls; drizzle each with ½ cup of the Lemon Tahini Dressing. Top with turnips, pistachios and hot sauce (if using).

about 452 cal, 27 g pro, 23 g total fat (4 g sat. fat), 39 g carb (8 g dietary fibre, 4 g sugar), 67 mg chol, 824 mg sodium, 746 mg potassium. % RDI: 14% calcium, 35% iron, 44% vit A, 53% vit C, 43% folate.