Chicken Shawarma
Allison Hollinger
Sheet Pan & Meal Prep Recipes
Chicken Shawarma
Serves 5
Ingredients:
2lbs boneless skinless chicken breast
1 cup dry quinoa, prepared according to package
1 (15oz) can chickpeas (garbanzo beans), rinsed and drained
1 large head of romaine lettuce, chopped
1 large seedless cucumber, chopped
Marinade:
2 Tbsp extra virgin olive oil
1 lemon, juiced
2 cloves garlic, minced
1 tsp cumin
1 tsp ground cardamom*
1 tsp paprika
1 tsp sea salt
1/2 tsp turmeric
*in place of cardamom you could substitute: 1/4tsp nutmeg, 1/4 tsp cinnamon, 1/4 tsp cloves.
Tahini Yogurt Dressing:
1 cup plain Greek yogurt
3 Tbsp Tahini
1 Tbsp lemon juice, (1/2 lemon squeezed)
1 Tbsp fresh cilantro, chopped
1 clove garlic, minced
Directions:
1. In a gallon sized zip top bag, combine marinade ingredients and add chicken. Seal and shake to coat chicken evenly. Place in fridge for at least 30 mins or up to 24hrs.
2. Preheat oven to 400F. Line a sheet pan with parchment paper. Pull chicken out of zip top bag and place in a single layer on the sheet pan. Discard remaining marinade. Bake for 30 mins or until chicken is cooked through and no longer pink.
3. While chicken is baking, prepare quinoa if you haven't done so already and chop cucumber and romaine.
4. In a medium bowl, combine tahini yogurt dressing ingredients until blended and smooth. Portion into 5 small individual sized containers.
5. Place 5 lunch containers on the counter and divide cucumber, quinoa, chickpeas and romaine evenly. Slice chicken and place on top. Nestle 1 small container of dressing into lunch container or store on the side. Seal lunch container and store for up to 5 days in the fridge. Serve cold.
