Chicken Shawarma Salad

Are you bored with plain chicken and boring salads?  This dinner is full of flavor and loaded with veggie goodness.

Recipe adapted from 2B Mindset

Ingredients:

Salad-

1 English cucumber sliced

1 pint cherry tomatoes halved

1 bell pepper diced

¼ cup matchstick carrots

½ cup broccoli

½ cup cauliflower

1 shallot diced

¼ cup fresh mint

2 tablespoons fresh parsley

Zest of 1 lemon

Juice from 2 lemons

1-2 cups hummus (I used Sabra original hummus)

Optional: Serve salad over a bed of spinach.

Chicken-

2 large skinless boneless chicken breasts

1 teaspoon ground cumin

1 teaspoon ground turmeric

1 teaspoon garlic powder

1 teaspoon ground paprika

½ teaspoon allspice

½ teaspoon salt

½ sweet onion diced

1 lemon juiced and zested

1 tablespoon olive oil

Directions:

1. Chicken- Add spices to a small bowl.  Mix to combine.
2. Add chicken, onion, and lemon juice to a dish.  Sprinkle seasoning over both sides.  Allow chicken to marinate in the fridge for at least 1 hour or preferably overnight.
3. Salad- Add all ingredients to a medium bowl.  Mix to coat all vegetables with lemon juice.  Let vegetables marinate in the fridge while you cook the chicken.
4. Preheat oven to 425 degrees.  Line a small baking sheet with aluminum foil.  Spray with olive oil spray.
5. Bake chicken for 25-30 minutes until chicken reaches an internal temperature of 165 degrees or higher.
6. Let chicken rest a few minutes. 
7. Slice chicken. 
8. To serve lay a bed of spinach/lettuce, top with salad, add dollops of hummus, top with sliced chicken.