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Chicken Shwarama with Lentil Salad

Chicken Shwarama with Lentil Salad

Yield 4 servings
Prep time
5 Min
Cook time
25 Min
Total time
30 Min
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Ingredients

Main Day Prep Items / Reused Components

Instructions

  1. Preheat oven to 425 degrees F.
  2. Before removing Marinaded Chicken Shwarma from the baggy, add the yogurt and coat all the chicken evenly.
  3. Line a large sheet pan with parchment paper. Add the chicken in a single layer and cook for about 20 minutes (until 165 degrees F).
  4. While cooking, chop the tomatoes and crumble the feta if needed. Reserve 1.5 diced tomatoes for Harissa Lentil Bowl and Cajun Chicken Orzo.
  5. Once chicken is almost done, on a large griddle or large skillet, warm the pita over medium heat for 30 seconds each side. Stack on a plate with a dish cloth and wrap them to stay warm.
  6. Change the oven to BROIL (high). Remove the chicken and let rest for a few minutes, and either shred all the chicken into large pieces (it will come apart very easily) or chop into small chunks. Spread back out on the sheet pan and mix with the juices.
  7. Put the chicken back in the oven so it gets blackened—3-5 minutes, depending how charred you like it. Remove and reserve 1/2 the chicken for Cajun Chicken Orzo.
  8. On each plate, place your warmed pita and top with Chopped Iceberg Lettuce, chicken, chopped tomato, Red Onion, and top with feta and a drizzle of Creamy Basil Dressing. Serve with Lemony Lentil Salad on the side.

Notes

Components to Save:

1/2 chicken for Cajun Chicken Orzo

1 1/2 tomato for Harissa Lentil Bowls and Cajun Chicken Orzo

Nutrition Facts

Calories

757

Fat

29 g

Sat. Fat

6 g

Carbs

91 g

Fiber

25 g

Net carbs

66 g

Sugar

13 g

Protein

50 g

Sodium

1445 mg

Cholesterol

64 mg
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