Chicken Shawarma

Chicken Shawarma Ingredients

Chicken:2 tablespoons olive oil1 teaspoon sea salt½ teaspoon black pepper½ teaspoon garlic powder1 tablespoon fresh lemon juice2 small (4 ounces each) boneless & skinless chicken breastsSalad:2 tablespoons olive oil1 teaspoon sea salt½ teaspoon black pepper½ teaspoon garlic powder1 tablespoon fresh lemon juice4 cups mixed salad greens1 medium English cucumber, sliced20 cherry tomatoes, quartered2 ounces of feta cheese, crumbled2 slices of red onion2 tablespoons fresh parsley, minced5 fresh mint leaves, mincedHerbed Yogurt Garnish:½ cup full-fat Greek yogurt¼ teaspoon sea saltPinch of black pepperZest from ½ fresh lemon2 tablespoons fresh parsley, minced2 fresh mint leaves, minced

Directions

Prepare your chicken by coating it in olive oil, seasonings, and lemon zest and allow to marinate for about 15 minutes before grillingin a skillet with some butter for about 8 minutes per side or until the internal temperature reaches 165 degrees Fahrenheit.When done, set aside to cool and then slice.Prepare your salad by tossing all salad ingredients, except parsley and mint, together and diving between 2 salad bowls. Divide chicken between each salad.Mix Herbed Yogurt ingredients together and divide between 2 to serve with your salad.Serve between 2, storing any leftovers in the fridge for up to 3 days.