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In the realm of healthy eating, few dishes can rival the appealing combination of flavor and nutrition found in Savory Mini Chicken Shawarma Lettuce Boats. This innovative meal option presents a delightful twist on traditional shawarma, offering a low-carb alternative that appeals to health-conscious diners without sacrificing taste. The use of crisp lettuce leaves as a vessel for tender, spiced chicken not only adds a refreshing crunch but also makes it easy to enjoy a mess-free meal. Whether you’re aiming to impress guests at a gathering or simply seeking a satisfying dinner, these lettuce boats deliver a burst of Middle Eastern flavors while aligning with diverse dietary preferences.

Mini Chicken Shawarma Lettuce Boats

Discover the deliciousness of Savory Mini Chicken Shawarma Lettuce Boats, a healthy and flavorful meal that puts a twist on traditional shawarma. These low-carb lettuce boats feature tender, spiced chicken nestled in crisp lettuce leaves, making for a refreshing and mess-free dining experience. Perfect for impressing guests or enjoying a quick weeknight dinner, this dish brings vibrant Middle Eastern flavors to your table while catering to diverse dietary preferences. Enjoy the aromatic spices and fresh vegetables for a satisfying and nutritious meal!
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Ingredients
  

1 lb (450g) boneless, skinless chicken thighs

2 tbsp olive oil

2 tsp ground cumin

2 tsp ground coriander

1 tsp paprika

1/2 tsp turmeric

1/2 tsp cinnamon

1/2 tsp cayenne pepper (adjust to taste)

Salt and pepper, to taste

1 tbsp lemon juice

1 tbsp garlic, minced

1 cup cherry tomatoes, halved

1/2 cucumber, diced

1/4 red onion, finely chopped

1/4 cup fresh parsley, chopped

1 tsp sumac (optional, for garnish)

1 head of Romaine lettuce or Butter lettuce (for the boats)

1/2 cup plain yogurt or tzatziki (for serving)

Instructions
 

Marinate the Chicken:

    In a large mixing bowl, combine olive oil, cumin, coriander, paprika, turmeric, cinnamon, cayenne pepper, salt, pepper, lemon juice, and minced garlic. Add the chicken thighs and coat well. Cover and marinate in the fridge for at least 30 minutes, preferably 1-2 hours.

      Cook the Chicken:

        Preheat your grill or skillet over medium-high heat. Remove the chicken from the marinade and cook for 5-7 minutes on each side, or until the chicken is fully cooked and reaches an internal temperature of 165°F (75°C). Transfer to a cutting board and let rest for 5 minutes.

          Prep the Veggies:

            While the chicken is resting, prepare your veggies. In a mixing bowl, combine the halved cherry tomatoes, diced cucumber, chopped red onion, and parsley. Season with a little salt and pepper. Toss everything together to mix well.

              Assemble the Lettuce Boats:

                Carefully separate the lettuce leaves to create boats. Slice the chicken into thin strips and layer them on the lettuce leaves. Top with the veggie mixture.

                  Garnish and Serve:

                    Drizzle the chicken and veggie filling with a spoonful of yogurt or tzatziki. If using, sprinkle with sumac for an extra flavor boost. Serve immediately as a delightful and refreshing appetizer or light meal.

                      Prep Time, Total Time, Servings: 15 min | 1 hr | 4 servings