Incredibly fast, flavorful, and simple to make, this recipe is winner every time! Serve the chicken on whole grain pitas (a great source of fibre) and top with your favourite cut vegetables. This is a great opportunity to use up any leftover veggies that might be hanging around your fridge.
2 Tbsp olive oil
1.5 tsps salt
3/4 tsp ground black pepper
1/2 tsp ground cumin
1/4 tsp ground allspice
1/4 tsp ground cinnamon
1/4 tsp ground turmeric
2 cloves garlic, minced
2.50 lbs boneless, skinless chicken breast or chicken thighs
1. Stir the oil, garlic, salt, pepper, cumin, allspice, cinnamon, and turmeric together in a large bowl to form a paste.
2. Add the chicken and toss to coat; let marinate at room temperature while the oven heats, at least 20 minutes, or cover and marinate in the refrigerator overnight. Arrange a rack in the middle of the oven and heat to 425°F.
3. Line a rimmed baking sheet with parchment paper or oiled aluminum foil. Place the chicken on the baking sheet in single layer. Roast until browned and cooked through, about 20-30 minutes.
4. Let cool 5 minutes and thinly slice the chicken crosswise.
To serve, divide the chicken among whole grain pita bread or flat bread. Top with the lettuce, tomatoes, and cucumber, and a drizzle of tzatziki or hummus.
𝑴𝒂𝒌𝒆𝒔 6 𝑺𝒆𝒓𝒗𝒊𝒏𝒈𝒔
𝑷𝒆𝒓 𝑺𝒆𝒓𝒗𝒊𝒏𝒈 (not including pita or toppings): 309 calories, 58g protein, 1g carbohydrates, 7g fat, 0g fibre
𝘙𝘦𝘤𝘪𝘱𝘦 𝘥𝘦𝘷𝘦𝘭𝘰𝘱𝘦𝘥 𝘣𝘺 𝘊𝘩𝘳𝘪𝘴𝘵𝘪𝘯𝘦 𝘎𝘢𝘭𝘭𝘢𝘳𝘺 𝘰𝘧 𝘛𝘩𝘦𝘒𝘪𝘵𝘤𝘩𝘯.𝘤𝘰𝘮
𝘐𝘮𝘢𝘨𝘦 𝘤𝘳𝘦𝘥𝘪𝘵: 𝘓𝘦𝘦𝘭𝘢 𝘊𝘺𝘥