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Chicken Shawarma

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Chicken Shawarma

Nutrition Facts

Chicken Shawarma
CaloriesCalories
202 Per Serving
ProteinProtein
27g Per Serving
FiberFiber
3g Per Serving
×
Calories 202
Total Fat 6.0 g
Saturated Fat 1.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 2.5 g
Cholesterol 74 mg
Sodium 356 mg
Total Carbohydrate 9 g
Dietary Fiber 3 g
Sugars 5 g
Protein 27 g

Dietary Exchanges
2 vegetable, 3 lean meat

Ingredients

Servings   4   Serving Size   3 ounces chicken, 3/4 cup vegetables, and 1 1/2 teaspoons feta

  • 2 teaspoons olive oil
  • 1 small onion, chopped
  • 1 pound boneless, skinless chicken breasts, all visible fat discarded, cut into 1/2 x 2-inch strips
  • 1/2 cup fat-free, low-sodium chicken broth
  • 4 medium garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon pepper (coarsely ground preferred)
  • 1/4 teaspoon salt
  • 2 cups torn romaine lettuce
  • 1 medium tomato, sliced, and 1 medium tomato, chopped, divided use
  • 1/2 medium unpeeled cucumber, sliced, and 1/2 medium unpeeled cucumber, chopped, divided use
  • 2 tablespoons crumbled low-fat feta cheese
  • 2 tablespoons minced fresh Italian (flat-leaf) parsley

Directions

Tip: Click on step to mark as complete.

  1. Heat the oil in the pressure cooker on sauté. Cook the onion for 3 minutes, or until soft, stirring frequently. Add the chicken. Cook the chicken for 4 to 6 minutes, or until lightly browned, stirring frequently. Turn off the pressure cooker.
  2. Stir in the broth, garlic, cumin, paprika, turmeric, pepper, and salt. Secure the lid. Cook on high pressure for 4 minutes. Quickly release the pressure.
  3. Arrange as follows on a platter: the romaine, sliced tomato, and sliced cucumber. Using a slotted spoon, place the chicken on the cucumbers. Top with the remaining chopped cucumber and chopped tomato. Sprinkle with the feta and parsley.
This recipe is reprinted with permission from American Heart Association Instant & Healthy. Copyright © 2018 by the American Heart Association. Photograph ©2018 by Lauren Volo. Published by Harmony Books, an imprint of Penguin Random House LLC. Available from booksellers everywhere.

Nutrition Facts

Chicken Shawarma
CaloriesCalories
202 Per Serving
ProteinProtein
27g Per Serving
FiberFiber
3g Per Serving
×
Calories 202
Total Fat 6.0 g
Saturated Fat 1.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 2.5 g
Cholesterol 74 mg
Sodium 356 mg
Total Carbohydrate 9 g
Dietary Fiber 3 g
Sugars 5 g
Protein 27 g

Dietary Exchanges
2 vegetable, 3 lean meat

Ingredients

Servings   4   Serving Size   3 ounces chicken, 3/4 cup vegetables, and 1 1/2 teaspoons feta

  • 2 teaspoons olive oil
  • 1 small onion, chopped
  • 1 pound boneless, skinless chicken breasts, all visible fat discarded, cut into 1/2 x 2-inch strips
  • 1/2 cup fat-free, low-sodium chicken broth
  • 4 medium garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon pepper (coarsely ground preferred)
  • 1/4 teaspoon salt
  • 2 cups torn romaine lettuce
  • 1 medium tomato, sliced, and 1 medium tomato, chopped, divided use
  • 1/2 medium unpeeled cucumber, sliced, and 1/2 medium unpeeled cucumber, chopped, divided use
  • 2 tablespoons crumbled low-fat feta cheese
  • 2 tablespoons minced fresh Italian (flat-leaf) parsley

Directions

Tip: Click on step to mark as complete.

  1. Heat the oil in the pressure cooker on sauté. Cook the onion for 3 minutes, or until soft, stirring frequently. Add the chicken. Cook the chicken for 4 to 6 minutes, or until lightly browned, stirring frequently. Turn off the pressure cooker.
  2. Stir in the broth, garlic, cumin, paprika, turmeric, pepper, and salt. Secure the lid. Cook on high pressure for 4 minutes. Quickly release the pressure.
  3. Arrange as follows on a platter: the romaine, sliced tomato, and sliced cucumber. Using a slotted spoon, place the chicken on the cucumbers. Top with the remaining chopped cucumber and chopped tomato. Sprinkle with the feta and parsley.
This recipe is reprinted with permission from American Heart Association Instant & Healthy. Copyright © 2018 by the American Heart Association. Photograph ©2018 by Lauren Volo. Published by Harmony Books, an imprint of Penguin Random House LLC. Available from booksellers everywhere.

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