Healthy Recipe of the Week

Are you seeking a quick to prep dinner rich in protein and spice?

Are you craving a unique spice to try?

Are you bored of your same ole’ chicken salad?

Shawarma-Spiced Chicken with Cucumber Salad

Ingredients 

• 1/2 cup + 3/4 cup Greek Yogurt (plain) (*Divided)
• 2 tablespoons Fresh Lemon Juice 
• 2 tablespoons Shawarma Seasoning
• 1 large Garlic Clove (grated)
• 3/4 teaspoon Kosher Salt
• (4) 6-ounce Chicken Breasts (skinless, boneless) (*Substitute with Extra Firm Tofu for a Vegan/Vegetarian option)
• 1 tablespoon Extra Virgin Olive Oil (*Add more for additional drizzling)
• 2 Persian Cucumbers (thinly sliced)
• 4 Scallions (thinly sliced)
• 1 Jalapeño (thinly sliced)
• 1 cup Cilantro Leaves

Directions

In medium bowl, combine 1/2 cup Greek Yogurt with the lemon juice followed by the shawarma seasoning, garlic, and 1/2 teaspoon salt. Add the chicken and coat thoroughly. Let marinate for five (5) minutes.

Remove the chicken from the marinade, pat dry, and season with 1/4 teaspoon salt. Heat the olive oil in a large cast-iron skillet on medium and cook the chicken (adjusting the heat as needed to prevent burning) until deep golden brown and cooked through (about 6 to 7 minutes per side). Transfer the chicken to a cutting board and let cool for at least three (3) minutes before slicing.

In the meantime, in a separate bowl, toss together the cucumbers, scallions, jalapeño, and cilantro. Divide the remaining 3/4 cup Greek Yogurt among four (4) plates. Top with the sliced chicken and salad. Drizzle with additional olive oil, as desired. Enjoy!

Yields: 4 servings

Total Preparation Time: 30 minutes

Nutritional Information

Per serving: About 276 Calories | 10g Fat | 3g Saturated Fat | 100mg Cholesterol | 273mg Sodium | 6g Carbohydrates | 1g Fiber | 3g Sugar | 0g Added Sugar | 39g Protein

 

 

 

 

 

 

Reference

Women’s Health. (2024, May/June). Food in a flash: Dinner delight. Women’s Health. P. 52.