NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp olive oil

1 tbsp lemon juice

2 cloves garlic

0.5 tsp ground cumin

0.5 tsp ground coriander

0.25 tsp turmeric

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup cooked brown rice

0.5 cup diced cucumber

0.5 cup diced tomato

2 tbsp red onion

2 tbsp Greek yogurt

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, cumin, coriander, turmeric, sea salt, and black pepper to create a marinade.

• 3

  Slice the chicken breast into thin, bite-sized strips and toss them in the marinade until evenly coated.

• 4

  Spread the chicken strips in a single layer on a parchment-lined baking sheet and roast for 15-18 minutes until the edges are golden and the chicken is cooked through.

• 5

  While the chicken roasts, combine the diced cucumber, tomato, and finely chopped red onion in a small bowl to make a fresh salad.

• 6

  To assemble, place the warm cooked brown rice in a bowl, top with the roasted chicken shawarma, add the fresh vegetable salad, and finish with a creamy dollop of Greek yogurt.