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
Serves 1
This recipe is part of our meal prep series. Click here for the full plan.
Ingredients
- 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 cup zucchini tzatziki
- 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
Directions
- 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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