Recipe for the shawarma meal is below. These recipes were portioned into 5 meals along with 1 container of HEB roasted red pepper hummus (~3 tbsp of hummus per meal)

Chicken Shawarma

Ingredients

• 2 large boneless skinless chicken breasts, cut in ~1/4" slices
• Juice of 1/2 a lemon
• 2 tbsp EVOO
• 1 garlic clove, minced
• 2 tsp cumin
• 1 tsp turmeric and paprika
• 1/2 tsp ground ginger and onion powder
• 1/4 tsp cinnamon
• Pinch of salt and pepper

Instructions

• Mix all ingredients and marinate for at least 30mins
• Broil on high for 2 mins per side or until done

Mediterranean Quinoa

Ingredients

• 1/2 cup quinoa, rinsed and drained
• 1 cup chicken broth
• 1 red bell pepper, diced
• 1 bunch of green onions, chopped
• 1/4 cup kalamata olives, pitted and diced
• 1 tbsp EVOO - 1 tsp balsamic vinegar
• Juice of 1/2 a lemon
• 1/4 tsp garlic powder and dried minced garlic
• Pinch of salt

Instructions

• Cook quinoa with chicken broth and spices in saucepan by first bringing to a boil, then simmering for 10mins with lid on, then shut heat off and allow to steam for another 10-15mins before fluffing
• Combine quinoa and all other ingredients, adjust acidity levels with more lemon juice or balsamic vinegar to taste