Shawarma Chicken Bowls

In a bowl whisk olive oil, lemon juice, garlic, salt, curry powder, cumin and coriander until combined.
In a shallow sealable container or in a large Ziploc bag, combine chicken strips and marinade.
Cover or seal and marinate in the refrigerator for at least 20 minutes (marinate overnight for fullest flavour.)
When you’re ready to make the meal, heat a large non-stick skillet over medium-high heat.
Add a tiny bit of olive oil, add the chicken and cook until golden brown and cooked through, about 6 to 8 minutes turning regularly, until juices run clear. 
In the meantime make the vinaigrette. In a food processor (or small blender), process the basil, garlic, salt, and lemon juice until smooth. With the motor running, slowly add the oil. Blend until combined. Set aside.
To make the salads, add the greens in a large bowl and toss them with a sprinkle of salt and pepper. Add the chicken on top along with the tomatoes, basil, and avocado.
Drizzle the bowl with the basil-lemon vinaigrette.

Serves 4

Category 1 recipe

500g free-range organic chicken breast
2 tablespoons olive oil
2 tablespoons lemon juice
¾ teaspoon fine grain sea salt
3 garlic cloves, minced
1 teaspoon curry powder
½ teaspoon ground cumin
¼ teaspoon ground coriander

Salad:
100 gr spring greens
75g cherry tomatoes, halved
1 handfuls torn fresh basil leaves
1 avocado, sliced

Basil-Lemon Vinaigrette:
2 large handfuls fresh basil leaves
1 clove garlic, smashed
½ teaspoon fine grain sea salt
2 tablespoons fresh lemon juice
5 tablespoons olive oil

Category 2 recipe

500g free-range organic chicken breast
3 tablespoons olive oil
2 tablespoons lemon juice
¾ teaspoon fine grain sea salt
3 garlic cloves, minced
1 teaspoon curry powder
½ teaspoon ground cumin
¼ teaspoon ground coriander

Salad:
100 gr spring greens
75g cherry tomatoes, halved
1 handfuls torn fresh basil leaves
1.5 avocado, sliced

Basil-Lemon Vinaigrette:
2 large handfuls fresh basil leaves
1 clove garlic, smashed
½ teaspoon fine grain sea salt
2 tablespoons fresh lemon juice
5 tablespoons olive oil

Category 3 recipe

500g free-range organic chicken breast
4 tablespoons olive oil
2 tablespoons lemon juice
¾ teaspoon fine grain sea salt
3 garlic cloves, minced
1 teaspoon curry powder
½ teaspoon ground cumin
¼ teaspoon ground coriander

Salad:
100 gr spring greens
75g cherry tomatoes, halved
1 handfuls torn fresh basil leaves
2 avocado, sliced

Basil-Lemon Vinaigrette:
2 large handfuls fresh basil leaves
1 clove garlic, smashed
½ teaspoon fine grain sea salt
2 tablespoons fresh lemon juice
5 tablespoons olive oil