1. In a small bowl, combine all the marinade ingredients (avocado oil, garlic, coriander, cumin, lemon juice, paprika, salt, cardamom, turmeric, black pepper).

2. Place chicken in a large ziplock bag and top with the marinade. Remove as much air from the bag as possible, zip it closed and massage shawarma marinade into the chicken. Marinate for at least 30 minutes.

3. Preheat oven to 400F (200C). Place marinated chicken pieces on one side of the baking sheet, lined with parchment paper. Toss garbanzo beans with some avocado oil, salt and pepper; place on the other side. Bake for about 17-20 minutes, until the internal temperature of the chicken is at least 165F (74C).

Bake for about 17-20 minutes, until the internal temperature of the chicken is at least 165F (74C).
4. Meanwhile, prepare the sauce. In a small bowl, stir together Greek yogurt, tahini, finely grated garlic cloves, finely chopped mint, fresh dill, lemon juice, salt and pepper.


5. Prepare the toppings. Chop lettuce, cut cucumber and tomatoes into small cubes, dice red onion, slice olives.

6. Slice cooked chicken.

7. Assemble bowls. Add a few handfuls of romaine lettuce to each bowl. Top with cucumber, tomatoes, onion, olives, juicy chicken pieces and garbanzo beans.

8. Top with the sauce and enjoy your nourishing chicken shawarma bowls .