with Roasted Zucchini and Yogurt Sauce
.
Allergens
Organic Chicken Breast
2 unit(s)
Shawarma Spice Blend
8 g
Flour Tortillas
6 unit(s)
Baby Spinach
56 g
Zucchini
1 unit(s)
Tomato
1 unit(s)
Yogurt Sauce
3 tbsp
Feta Cheese, crumbled
0.25 cup
Oil
1.5 tbsp
Salt
0.33 tsp
Pepper
0.33 tsp
- Before starting, preheat the oven to 450˚F. Wash and dry all produce.
- Cut zucchini in half crosswise, then into 1-inch wedges.
- Cut tomato into 1/4-inch pieces.
- Roughly chop spinach.
- To a parchment-lined baking sheet, add zucchini and 1 tbsp (2 tbsp) oil. Season with salt and pepper. Toss to combine.
- Roast in the middle of the oven for 15-17 min, flipping halfway through, until tender-crisp.
- Pat chicken dry with paper towels.
- To a medium bowl, add chicken and Shawarma Spice Blend. Season with salt and pepper. Toss to coat.
- Heat a large non-stick pan over medium-high. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 3-4 min per side, until chicken is golden and cooked through.**
- Just before serving, wrap tortillas in paper towels.
- Microwave for 30 sec-1 min, until tortillas are warm and flexible. (TIP: You can skip this step if you don't want to warm the tortillas!)
- Divide spinach, chicken and zucchini between tortillas.
- Drizzle yogurt sauce over top.
- Top with tomatoes and feta.
670
kcal
Calories
26
g
Fat
7
g
Saturated Fat
57
g
Carbohydrate
10
g
Sugar
5
g
Dietary Fiber
53
g
Protein
140
mg
Cholesterol
1410
mg
Sodium
0.1
g
Trans Fat
1400
mg
Potassium
300
mg
Calcium
5.5
mg
Iron
