4 Serves
65 Mins
In a large bowl, combine the chicken breast with the shawarma marinade and let it rest in the refrigerator to develop deep flavors.
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FilipinoVitamin E
0 mg / 15 mgVitamin K
29 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
21 µg / 400 µgCalcium
38 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
41 mg / 420 mgPhosphorus
361 mg / 1,250 mgPotassium
381 mg / 4,700 mgSodium
1493 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
42 µg / 55 µgFiber
2 g / 28 gSugar
1 g / 50 gSaturated Fat
12 g / 20 gCholesterol
70 mg / 300 mgCaffeine
0 mgNet Carbs
24 gAlcohol
0 g
Heat the vegetable oil in a large skillet or non-stick skillet over medium-high heat.
Add the marinated chicken to the hot skillet and cook until browned and fully cooked through.
Season the meat with salt and pepper to taste before removing from the heat and serving immediately.
16
g7
g68
g
Canadian
Moroccan