May 7, 2014

Chicken Shawarma Pockets

Chicken Shawarma Pockets |

Chicken can be so boring, right? I used to stay away from it because I felt like it was always the same - marinated, baked, and sliced - BORING. Ever since starting Weight Watchers, I've been exploring more ways to cook chicken since it's so lean and I'm finally beginning to actually like it! Especially in this recipe.

One of my favorite takeout foods is shawarma (along with kabobs, gyros, falafels, etc...) so I was excited to find a stay-at-home version that was not only super easy to make but also extremely delicious. The only downside is now we have a huge container of tahini in the already-cramped condiments area of our fridge. Guess I need to start investing in some hummus recipes...

Spicy Chicken Shawarma
Recipe slightly modified from Cooking Light
Serves 4, Serving Size: 2 pita halves, PointsPlus: 10
  • 2 tbsp finely chopped parsley
  • 1/2 tsp salt
  • 1/2 tsp crushed red pepper
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cumin
  • 1/8 tsp ground coriander
  • 5 tbsp plain, fat-free Greek yogurt, divided
  • 2 tbsp fresh lemon juice, divided
  • 3 garlic cloves, minced, divided
  • 1 lb skinless, boneless, chicken breast halves, thinly sliced
  • 2 tbsp olive oil
  • 1 tbsp tahini
  • 4 pitas, halved
    • I use Joseph's Flax & Oat, only 2 points per pita!
  • 1/2 cup cucumber, chopped
  • 1/2 cup tomatoes, chopped
  • 1/4 cup red onion, chopped
  • 1 cup fresh spinach
  • Combine parsley, salt, red pepper, ginger, cumin, and coriander in a large bowl, stir in 1 tbsp yogurt, 1 tbsp lemon juice, and 2 minced garlic cloves
  • Add chicken, tossing to coat
    • You can marinate the chicken for 30 minutes in the fridge for extra flavor
  • Heat olive oil in a large nonstick skillet over medium-high heat, add chicken mixture to pan, sautéeing until chicken is browned and cooked through, stirring frequently
  • While the chicken is cooking, combine remaining 1/4 cup yogurt, remaining 1 tbsp lemon juice and minced garlic clove, and the tahini in a large bowl, stirring until well combined
  • Spread 1/2 tsp tahini mixture inside each pita half then divide chicken evenly among pitas
  • Fill each pita with cucumbers, tomatoes, onion, and spinach

Have leftover tahini mixture? Use it as a healthy and delicious dip for veggies!
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