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Meat/Poultry

Chicken Shawarma

Dinner

Prepare marinade for chicken. Combine lemon juice, ½ cup olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and red pepper flakes in a large bowl, whisk to combine. Add chicken and toss well to coat. Cover and store in refrigerator for at least 1 hour and up to 12 hours

Heat oven to 425 degrees. Use the remaining Tbsp. olive oil to grease rimmed sheet pan. Add the quartered onion to the chicken and marinade, and toss once to combine. Remove the chicken and onion from the marinade, and place on pan, spreading everything evenly across it.

Put chicken in oven and roast until brown, crisp at the edges and cooked through, about 30-40 minutes. Remove from oven, rest for 2 minutes, and then slice into bits. 

To make chicken crispier, set a large pan over high heat, add a tbsp. olive oil to pan, then sliced chicken and sauté until everything curls tight in the heat.

POP Tip: While cooking this chicken also cook a tray of roasted vegetables along side it. This way your whole meal is ready at the same time. 

2 lbs. boneless, skinless chicken thighs

2 lemons, juiced                                                          

½ cup plus 1 Tbsp. olive oil

6 cloves garlic, peeled, smashed and minced   

½ tsp turmeric                                               

a pinch ground cinnamon        

red pepper flakes, to taste

1 tsp. kosher salt                                                         

2 tsp. freshly ground black pepper                              

2 tsp. ground cumin                                                    

2 tsp. paprika

1 large red onion, peeled and quartered

What you will need

Directions

Please discuss variations of recipes with

our nutritionist/nurse to

 personalize for you.

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