This Low Calorie Chicken Shawarma Recipe is just 139 calories and has 26.8g of protein, and it’s great for salads, wraps, and meal prep meals!. The recipe does require some marinating, so I like get that started just as soon as I get home from the store. I marinate the chicken and then cook it a day or two later. The longer you marinate, the better!

Ingredients You’ll Need:

1 lemon zested then juiced
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon paprika
½ teaspoon salt
½ teaspoon cayenne pepper
2 cloves garlic minced
2 boneless skinless chicken breasts
Olive oil spray

Low Calorie Chicken Shawarma

Healthy Chicken Shawarma Meal Prep and Storage

Meal Prep: You can meal prep 2 ways. You can cook the healthy recipe completely then store for later, or add the ingredients to a bag, mix and add to the freezer for later.
Storage: Will hold in the fridge for 5 days and the freezer for a month.
Reheating: Reheat in the microwave for 1-3 minutes, or in a 350 degree oven until warmed through (about 20 minutes)

Low Calorie Chicken Shawarma

More Healthy Chicken Recipes:

Low Calorie Chicken Shawarma

Lose Weight By Eating

This Chicken Shawarma Recipe is easy and healthy! It's just 139 calories and has 26.8g of protein too.

I like to add this chicken to wraps and atop salads. But it's also great with rice and veggies in a meal prep container for lunch.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 5

Cook Time 15

Marinate time: 1

Total Time 1 20

Course lunch, Main Course

Cuisine greek, Mediterranean

Servings servings

Calories 139 kcal

Ingredients

Chicken Shawarma Ingredients:

1 lemon zested then juiced
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon paprika
½ teaspoon salt
½ teaspoon cayenne pepper
2 cloves garlic minced
2 boneless skinless chicken breasts
Olive oil spray

Instructions

Add the lemon zest and juice, coriander, cumin, paprika, salt, cayenne pepper, and garlic cloves to a gallon freezer bag, or large shallow bowl.
Use a small knife to butterfly cut the chicken breasts, then place each into the bag. Marinate in the fridge for 1-24 hours.
Heat a large skillet over medium low heat. Spray with olive oil. Add the chicken and cook for 5 minutes on each side, until cooked through.
Move the chicken to a plate, to rest for five minutes, then slice thin and serve.

Nutrition

Calories: 139kcalCarbohydrates: 3.6gProtein: 26.8gFat: 2.3gSaturated Fat: 0.1gCholesterol: 65mgSodium: 370mgPotassium: 99mgFiber: 1.3gSugar: 0.6gCalcium: 24mgIron: 2mg

Keyword lunch, Main Course

Tried this recipe?Let us know how it was!

About the Author

Hi, my name is Audrey Johns and I am a 4 time best selling cookbook author! All 4 of my low calorie cookbooks are published by HarperCollins (the oldest publishing house in the US!) and have been featured on prominent TV shows like The Today Show, Rachael Ray and The Doctors. I am a low calorie and healthy recipe authority and my delicious recipes are tried and loved by thousands of readers.

After a one year 150 pound weight loss (and I’ve kept it off for 13 years!) I started sharing all of my low calorie recipes with the world. They are always all-natural and geared around weight loss and weight management. I have even made some of these recipes with my Biggest Loser pal Bob Harper! Check out my weight loss story, my best selling cookbooks, and my numerous TV appearances by clicking here.