Chicken Shawarma

Ingredients

• Chicken:
• 2 tablespoons olive oil
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1 tablespoon fresh lemon juice
• 2 small (4 ounces each) boneless & skinless chicken breasts
• Salad:
• 2 tablespoons olive oil
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1 tablespoon fresh lemon juice
• 4 cups mixed salad greens
• 1 medium English cucumber, sliced
• 20 cherry tomatoes, quartered
• 2 ounces of feta cheese, crumbled
• 2 slices of red onion
• 2 tablespoons fresh parsley, minced
• 5 fresh mint leaves, minced
• Herbed Yogurt Garnish:
• 1/2 cup full-fat Greek yogurt
• 1/4 teaspoon sea salt
• Pinch of black pepper
• Zest from 1/2 fresh lemon
• 2 tablespoons fresh parsley, minced
• 2 fresh mint leaves, minced

Instructions

1. 1

   --- Directions ---

2. 2

   Prepare your chicken by coating it in olive oil, seasonings, and lemon zest and allow to marinate for about 15 minutes before grilling

3. 3

   in a skillet with some butter for about 8 minutes per side or until the internal temperature reaches 165 degrees Fahrenheit.

4. 4

   When done, set aside to cool and then slice.

5. 5

   Prepare your salad by tossing all salad ingredients, except parsley and mint, together and diving between 2 salad bowls. Divide chicken between each salad.

6. 6

   Mix Herbed Yogurt ingredients together and divide between 2 to serve with your salad.

7. 7

   Serve between 2, storing any leftovers in the fridge for up to 3 days.