Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Spiced chicken with a garlic-yoghurt drizzle.
plus marinating
Equipment: Frying pan or grill
Measures and names
Ingredients
- 2 chicken breasts, sliced
- 1 tbsp shawarma or mixed spice (pumpkin pie spice)
- 1 tbsp oil
- Salad leaves, cucumber, tomato and red onion
- 3 tbsp Greek yoghurt, 1 garlic clove, lemon (dressing)
- Handful of parsley
- Salt
Optional extras
- Pickled chillies
Method
- Toss the chicken with the shawarma spice, oil and a pinch of salt, and marinate for at least 15 minutes.
- Fry or grill over a high heat for 6–7 minutes, until charred at the edges and cooked through.
- Mix the yoghurt with the crushed garlic, lemon juice and a pinch of salt.
- Pile the leaves, cucumber, tomato and red onion into bowls.
- Top with the hot chicken, drizzle generously with the garlic-yoghurt, and finish with parsley and pickled chillies.
Swaps and tips
Serve with cauliflower ‘tabbouleh’ instead of pitta to keep it on-plan. The yoghurt dressing doubles as a cooling sauce.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 44 g | 5 g | 3 g | 13 g | 315 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
