Chicken Sharwama

I LOVE Middle Eastern Cuisine. It tends to be rich in color, flavor and packed with healthy fats. It’s a wonderful cuisine to incorporate into your cooking routine. 

​If you haven’t tried, I highly encourage you to create your own marinades. The packets in the store can cost a pretty penny and they tend to be very high in sodium. Creating your own marinade gives you creative freedom and control over the overall flavor....and it doesn’t take more than 5min!

As for the chicken, sometimes it’s nice to switch it up from the usual chicken breast and use a thigh. The chicken thigh is deeper in color as it contains more iron than the breast!

Chicken Sharwarma 😍😍😍
In a ziplock gallon sized bag, marinade chicken in seasoning mixture for at least 3hours in the fridge:

• 2lbs skinless, boneless Chicken Thighs
• 3tbsp olive oil
• 1tbsp lemon juice
• 1 large garlic clove, minced
• 1tbsp cumin, ground
• 1tsp cayenne pepper, ground
• 2tsp paprika
• 2tsp salt and pepper

Once the chicken has marinated for at least 3 hours, you may either grill or cook on the stove top. No need to add oil as there’s oil in the marinade. Cook evenly on both sides for about 10min.

Pair with pita, leaf lettuce, yogurt based dressing, hummus and sliced tomatoes & cucumber.😍

After I cooked the chicken in a pan, I left the remnants of the sauce in the pan and placed steamed green beans in there to pick up the flavor!

Healthy Regards, 
Jessica G. Anderson, MS, RD, LD, ACSM EP-C
#fuelforthegold