Servings: 4 meals
Calories: 576kcal
Ingredients
- 2 pounds Chicken Breast boneless, skinless and cut into 2" pieces
- ¾ cup non-fat Greek Yogurt or yogurt of choice (plain and unsweetened)
- ½ large Lemon juiced
- 3 tablespoon avocado oil
- 1.5 tablespoon tomato paste
- 1 teaspoon sumac
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- ¼ teaspoon Sea Salt
- ¼ teaspoon black pepper
- 4 gluten-free pitas
Salad Base
- 2 large head romaine lettuce
- 1 bunch red radish thinly sliced
- ¼ cup red onion sliced
- parsley optional
Dressing
- 2 tablespoon olive oil
- 1.5 tablespoon red wine vinegar
Instructions
- To create the marinade mix together in a large bowl all shish tawook base ingredients, except for the chicken and pitas. Once the marinade is combined, stir in chicken until well-coated. Marinate in fridge for 1 hour (or up to overnight).
- When the chicken has finished marinating, heat a skillet over medium-high heat, then add 2 tablespoons avocado oil.
- Place each piece of chicken into the pan and cook for ~3–5 minutes per side or until chicken has fully cooked-through, reaching internal temperature of 165℉ (careful not to over crowd the pan or disrupt chicken during the searing/cooking process).
- While the chicken is cooking, in a small bowl, whisk dressing ingredients together until emulsified and in a large bowl, toss salad veggie ingredients together. Set Aside.
- Once everything is ready to enjoy, serve the salad over the pita, top with shish tawook chicken, and a drizzle of dressing.
- Serve, store, and enjoy!
Notes
Nutrition for 1 out of 6 servings:
51.4g Protein | 37.2g Carbs | 24.8g Fat | 8g Fiber | 576 Calories
Nutrition
Serving: 1meal | Calories: 576kcal | Carbohydrates: 37.2g | Protein: 51.4g | Fat: 24.8g | Fiber: 8g
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