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Ingredients

  • Chicken Shawarma
  • 3 garlic cloves, minced
  • 1/2 cup Nostimo nonfat plain Greek yogurt
  • 2 tablespoons Food Club olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon salt
  • 1/2 teaspoon Food Club pure ground black pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground turmeric
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon Food Club ground cinnamon
  • 2 Roche Bros. ABF boneless, skinless chicken breasts (6 ounces each)
  • Hummus Bowls
  • Nonstick cooking spray
  • 1-1/2 cups chopped carrots
  • 1 teaspoon Food Club olive oil
  • 1 teaspoon chopped fresh mint
  • 1/4 cup Nostimo nonfat plain Greek yogurt
  • 1/2 teaspoon lemon zest
  • 1 cup Sabra® classic hummus
  • 1 cup halved cherry tomatoes
  • 1 cup packed baby arugula
  • 1/2 cup crispy chickpeas (found in natural snacks section)

DIRECTIONS

  1. Prepare Chicken Shawarma: In medium bowl, whisk garlic, yogurt, oil, lemon juice, salt, pepper, cumin, ginger, turmeric, allspice and cinnamon; add chicken, turning to coat. Cover and refrigerate at least 1 or up to 3 hours.
  2. Prepare Hummus Bowls: Preheat oven to 425°. Spray rimmed baking pan with nonstick cooking spray. In medium bowl, toss carrots and oil; place on 1 side of prepared pan. Remove chicken from marinade; discard marinade. Place chicken on pan opposite carrots; roast carrots and chicken 25 minutes or until internal temperature of chicken reaches 165°. Transfer carrots to bowl; sprinkle with mint. Turn broiler to high; broil chicken 5 minutes or until crisp. Cut chicken into 1/4-inch-thick slices.
  3. In small bowl, whisk yogurt and lemon zest.
  4. To serve, place 1/4 cup hummus in each of 4 bowls. Evenly divide tomatoes, arugula, chickpeas, carrots and chicken into bowls; drizzle with yogurt mixture.

NUTRITION
  • 379 Calories
  • 20g Fat (3g Saturated)
  • 48mg Cholesterol
  • 856mg Sodium
  • 24g Carbohydrates
  • 7g Fiber
  • 27g Protein

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