NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

0.5 tbsp extra virgin olive oil

0.25 cup plain Greek yogurt

1 tsp tahini

1 tsp lemon juice

0.5 cup chopped cucumber

0.5 cup chopped cherry tomatoes

2 tbsp sliced red onion

0.5 tsp ground cumin

0.5 tsp smoked paprika

0.25 tsp ground turmeric

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a medium bowl, whisk together the olive oil, cumin, paprika, turmeric, garlic powder, salt, and pepper to create a marinade.

• 2

  Add the chicken strips to the bowl and toss until thoroughly coated in the aromatic spice mixture.

• 3

  Heat a non-stick skillet over medium-high heat and sauté the chicken until golden brown and the internal temperature reaches 165°F, about 7 minutes.

• 4

  While the chicken cooks, prepare the creamy dressing by whisking the Greek yogurt, tahini, and lemon juice in a small ramekin until smooth.

• 5

  In a serving bowl, layer the cooked brown rice followed by the sliced cucumber, cherry tomatoes, and red onion.

• 6

  Place the warm shawarma chicken over the vegetables and drizzle with the yogurt sauce before serving.