Middle Eastern Spiced Chicken Shawarma with Roasted Cauliflower

Name: Middle Eastern Spiced Chicken Shawarma with Roasted Cauliflower
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 pound chicken breast (boneless, skinless, cut into bite-sized strips); 1 head cauliflower (medium, cut into bite-sized florets); 1 red onion (medium, sliced into 1/2-inch wedges); 2 tablespoon olive oil (extra-virgin); 4 clove garlic (minced); 2 tablespoon lemon juice (freshly squeezed); 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon smoked paprika; 0.5 teaspoon ground turmeric; 0.5 teaspoon ground cardamom; 1 teaspoon fine sea salt; 0.5 teaspoon ground black pepper; 2 tablespoon tahini (pure sesame paste); 2 tablespoon fresh flat-leaf parsley (finely chopped)

Tender spiced chicken breast roasted alongside caramelized cauliflower florets and red onion, finished with a classic lemon-tahini sauce.

Prep: 15 min
Cook: 25 min
Total: 40 min
Servings: 4
Cuisine: Middle Eastern
Difficulty: Easy
Cost: $3.51/serving

Dietary

High-Protein
Low-Carb
Low-Saturated-Fat
Low-Sugar
Dairy-Free
Gluten-Free
Nut-Free
Egg-Free
Halal
Kosher
Low-Fat
Low-Calorie

Ingredients

1 pound chicken breast (boneless, skinless, cut into bite-sized strips)
1 head cauliflower (medium, cut into bite-sized florets)
1 red onion (medium, sliced into 1/2-inch wedges)
2 tablespoon olive oil (extra-virgin)
4 clove garlic (minced)
2 tablespoon lemon juice (freshly squeezed)
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon smoked paprika
0.5 teaspoon ground turmeric
0.5 teaspoon ground cardamom
1 teaspoon fine sea salt
0.5 teaspoon ground black pepper
2 tablespoon tahini (pure sesame paste)
2 tablespoon fresh flat-leaf parsley (finely chopped)

Instructions

Preheat the oven to 425°F and line a large rimmed baking sheet with parchment paper.
In a large mixing bowl, combine the olive oil, half of the minced garlic, 1 tablespoon of the lemon juice, ground cumin, ground coriander, smoked paprika, ground turmeric, ground cardamom, 3/4 teaspoon of the fine sea salt, and the ground black pepper.
Add the chicken breast strips, cauliflower florets, and red onion wedges to the bowl, tossing thoroughly to coat everything evenly in the spice marinade.
Spread the chicken and vegetables in a single, even layer across the prepared baking sheet, ensuring pieces do not overcrowd so they roast rather than steam.
Roast for 22 to 25 minutes, stirring once halfway through, until the cauliflower edges are browned and tender and the chicken reaches an internal temperature of 165°F.
While roasting, whisk together the tahini, remaining minced garlic, remaining 1 tablespoon of lemon juice, remaining 1/4 teaspoon of fine sea salt, and 2 tablespoons of warm water in a small bowl until smooth and pourable.
Transfer the roasted chicken and vegetables to plates, drizzle with the garlic-tahini sauce, and garnish with fresh flat-leaf parsley before serving.

Notes

Leftovers reheat well in a warm skillet or microwave; keep the extra tahini sauce stored separately until serving.

Nutrition (per serving)

Calories: 333
Protein: 30.5 g
Carbohydrates: 18.4 g
Fat: 15 g
Fiber: 4.3 g
Sodium: 684 mg
Saturated Fat: 2.3 g
Sugar: 7.7 g
Cholesterol: 80 mg