Chicken Shawarma Bowl: warm-spiced takeout, rebuilt clean

Shawarma is built on a spice blend, and part of that blend sits outside AIP. This rebuild leans on the spices that are welcome and lets them carry the dish, so what results is its own warm, savory, garlicky bowl.

The chicken breast is a source of lean protein and zinc, which is involved in immune function and tissue repair. Ginger and turmeric bring warmth and color, and turmeric's compounds are linked to supporting a calmer inflammatory response, though that is a general association, not a promise about your condition. Cinnamon, clove, garlic, and onion powder round out the flavor. The garlic sauce uses coconut yogurt in place of the usual mayonnaise, so it stays dairy-free and egg-free.

4 components, built to be plated together. Salad on one side, cauliflower rice opposite, chicken down the middle, sauce over the top. It makes a beautiful bowl, and it holds up well as meal prep. A quiet thank-you to the bird before you eat is never out of place.

Ingredients

For the chicken:

• 3 tablespoons coconut oil
• 1 lb chicken breast, cubed
• 2 teaspoons ground ginger
• 3/4 teaspoon turmeric
• 1/4 teaspoon each garlic powder and cinnamon
• black pepper and allspice OMITTED for AIP (seed spice and excluded spice)

For the cauliflower rice:

• 3 tablespoons coconut oil
• 1 cinnamon stick
• 2 whole cloves
• 1 teaspoon onion powder
• 1/2 teaspoon each dried cilantro, garlic powder, and turmeric
• 1/4 teaspoon each cinnamon and sea salt
• 1/2 cup chicken broth
• 4 cups riced cauliflower
• cardamom pod, cumin, and black pepper OMITTED for AIP (excluded and seed spices)

For the salad:

• 6 cups shredded green lettuce
• 1 small cucumber
• 1/4 small red onion
• 12 cornichons (check the brine and skip them if it lists mustard seed or peppercorns, both excluded seed spices)

For the garlic sauce:

• 1 1/4 cups coconut yogurt total (the source uses 3/4 cup mayonnaise plus 1/2 cup coconut yogurt; the mayonnaise is swapped for coconut yogurt here, so it becomes all coconut yogurt)
• 2 tablespoons white wine vinegar
• 1/2 teaspoon each honey, dried dill, garlic powder, and sea salt
• black pepper OMITTED for AIP

Method

Stir-fry the spiced chicken cubes in coconut oil over medium heat until cooked through, roughly 10 minutes, then keep them covered while you finish the rest.

For the cauliflower rice, bloom the rice spices briefly in hot oil, add the broth, then cook the riced cauliflower for about 5 minutes, until tender, adding a splash more broth if it dries out.

Arrange the salad on one side of each bowl, the cauliflower rice opposite, and the chicken down the middle.

Whisk the garlic sauce ingredients together and drizzle over each bowl.

Air fryer variation

The chicken cubes can be tossed with the coconut oil and spices and air-fried instead of stir-fried, until cooked through. Air fryer time is untested here, so check the cubes for doneness before serving.

*Adapted from a-clean-plate*