High-Fiber, High-Protein One-Pan Chicken Shawarma Recipe
### High-Protein, High-Fiber One-Pan Chicken Shawarma Recipe
#### Introduction
Chicken shawarma is a beloved Middle Eastern dish celebrated for its bold flavors and tender meat. This high-protein, high-fiber one-pan adaptation streamlines the cooking method while preserving the spirit of classic shawarma. Bursting with nutrients, this recipe is ideal for a nutritious weeknight meal.
#### Ingredients
– **For the Chicken Marinade:**
– 1.5 lbs boneless, skinless chicken thighs
– 3 tablespoons olive oil
– 2 tablespoons plain yogurt
– 4 cloves garlic, minced
– 2 teaspoons ground cumin
– 2 teaspoons ground coriander
– 1 teaspoon ground turmeric
– 1 teaspoon paprika
– 1 teaspoon ground cinnamon
– Salt and pepper to taste
– Juice of 1 lemon
– **For the Vegetables:**
– 1 large red onion, sliced
– 1 red bell pepper, sliced
– 1 yellow bell pepper, sliced
– 1 zucchini, sliced
– 1 can (15 oz) chickpeas, drained and rinsed
– 2 cups fresh spinach or kale
– **For Serving:**
– Whole wheat pita bread or wraps
– Tzatziki sauce or hummus
– Fresh parsley, chopped
– Lemon wedges
#### Instructions
1. **Marinate the Chicken:**
In a sizeable bowl, mix together olive oil, yogurt, minced garlic, cumin, coriander, turmeric, paprika, cinnamon, salt, pepper, and lemon juice. Introduce the chicken thighs, making sure they are thoroughly coated. Cover and let marinate for a minimum of 30 minutes, or refrigerate overnight for enhanced flavor.
2. **Preheat the Oven:**
Set your oven to 400°F (200°C).
3. **Prepare the Vegetables:**
On a large baking sheet, arrange the sliced onion, bell peppers, zucchini, and chickpeas. Drizzle with olive oil, and sprinkle with salt and pepper. Mix well to combine.
4. **Add the Chicken:**
Take the chicken out of the marinade and position it atop the vegetables on the baking sheet. Drizzle any leftover marinade over both the chicken and vegetables.
5. **Bake:**
Insert the baking sheet into the preheated oven and bake for 25-30 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (75°C). The vegetables should become tender and slightly caramelized.
6. **Add Greens:**
In the final 5 minutes of baking, incorporate the fresh spinach or kale to the baking sheet, allowing it to wilt.
7. **Serve:**
After cooking, take the baking sheet out of the oven. Let the chicken rest briefly before slicing it into strips. Serve the chicken and vegetables in whole wheat pita bread or wraps, topped with tzatziki sauce or hummus, and garnished with fresh parsley and lemon wedges.
#### Nutritional Benefits
– **High Protein:** Chicken thighs offer an abundant source of protein, vital for muscle repair and growth.
– **High Fiber:** Incorporating chickpeas and vegetables boosts fiber content, aiding digestive health and fullness.
– **Healthy Fats:** Olive oil provides healthy monounsaturated fats, advantageous for cardiovascular health.
– **Vitamins and Minerals:** The diverse vegetables supply vital vitamins and minerals, enhancing overall nutrition.
#### Conclusion
This high-protein, high-fiber one-pan chicken shawarma recipe is not just simple to make but also nutritious and fulfilling. Perfect for meal prep or a swift weeknight dinner, it brings the tastes of the Middle East into your home while promoting a healthy lifestyle. Savor this delightful dish with family and friends for a nourishing meal.