4 Serves
85 Mins
In a large mixing bowl, combine the Greek yogurt, shawarma spice blend, and a splash of olive oil to create the marinade.
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MexicanVitamin E
1 mg / 15 mgVitamin K
19 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
18 µg / 400 µgCalcium
109 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
49 mg / 420 mgPhosphorus
323 mg / 1,250 mgPotassium
389 mg / 4,700 mgSodium
906 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
33 µg / 55 µgFiber
4 g / 28 gSugar
2 g / 50 gSaturated Fat
5 g / 20 gCholesterol
50 mg / 300 mgCaffeine
0 mgNet Carbs
18 gAlcohol
0 g
Slice the chicken breast into thin strips and toss them thoroughly in the marinade, ensuring every piece is coated. Cover and refrigerate for at least 30 minutes.
Heat a frying pan over medium-high heat with a drizzle of olive oil. Add the marinated chicken and cook until browned and fully cooked through.
Season the cooked chicken with salt and pepper to taste before serving immediately.
17
g78
g14
g
Indian