Chicken shawarma with zucchini tzatziki

Toasted spices elevate this comfort food favorite.

This recipe from New York City-based recipe developer Laura Rege calls for a spice blend made with cumin, which contains antioxidants, and cinnamon, which has been shown to help boost the metabolism. Rege finishes the dish with a summery Greek yogurt dip that gives it extra protein.

Serves 1

This recipe is part of our meal prep series. Click here for the full plan.

Photography by Jennifer Causey


1 3-ounce skinless boneless chicken breast paillard
Sea salt
Fresh ground pepper
2 teaspoons ras el hanout
1 tablespoon extra virgin olive oil
½ zucchini, peeled into thin strips
⅓ cup savoy cabbage, thinly sliced
4 cherry tomatoes, halved
1 tablespoon mint leaves, packed
1 whole wheat pita


Season the chicken with salt and pepper and the ras el hanout spice blend.

Heat the olive oil in a large skillet over medium-high heat. Add the chicken to the pan and cook until golden brown, about three to four minutes per side then remove from heat and place in an airtight container.

Place the zucchini tzatziki in a separate airtight container. 

Combine the zucchini, cabbage, tomatoes, and mint in another airtight container and store everything in the fridge.


Store the whole wheat pita in a sandwich bag at room temp.

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