NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp olive oil

1 cup cauliflower florets

0.5 tsp ground cumin

0.5 tsp ground coriander

0.25 tsp ground turmeric

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp Greek yogurt

1 tbsp lemon juice

1 tsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 425°F and line a large baking sheet with parchment paper.

• 2

  Slice the chicken breast into thin strips and place them in a large mixing bowl with the cauliflower florets.

• 3

  Add the olive oil, cumin, coriander, turmeric, garlic powder, onion powder, sea salt, and black pepper to the bowl and toss until everything is evenly coated.

• 4

  Spread the chicken and cauliflower in a single layer on the baking sheet, ensuring they are not overcrowded to allow for crisping.

• 5

  Roast for 18 to 20 minutes until the chicken is cooked through and the cauliflower edges are caramelized and golden.

• 6

  While the chicken roasts, whisk the Greek yogurt and lemon juice together in a small bowl until smooth.

• 7

  Serve the roasted shawarma hot, drizzled with the lemon-yogurt sauce and garnished with fresh parsley.