Shawarma-Spiced Mushrooms & Chicken

🥘 Ingredients

• black pepper
• chopped chicken breast
  20 oz
• cooking oil
  1 tbsp
• hummus
  1/2 c
• lemon
  1
• mayonnaise
  4 tbsp
• olive oil
  2 tsp
• onion
  2
• pitas
  4 unit
• portobello mushrooms
  4
• red cabbage and carrot mix
  8 oz
• salt
• shawarma spice blend
  1 tbsp
• sugar
  ½ tsp
• yogurt
  4 tbsp

🍳 Cookware

• medium bowl
• large pan
• large pan
• small bowl

1. 

   1

   Wash and dry produce. Zest and quarter lemon . Halve, peel, and cut onion into ½-inch-thick wedges. Using the tip of a spoon, remove and discard black gills from undersides of portobello mushrooms ; cut into ½-inch-thick strips.

   lemon: 1, onion: 2, portobello mushrooms: 4
2. 

   2

   In a medium bowl , toss together red cabbage and carrot mix , sugar , a drizzle of olive oil , juice from half the lemon, a pinch of salt , and black pepper until thoroughly combined (for 4 servings, use 1 tsp sugar and juice from whole lemon). Refrigerate until ready to use. Open package of chopped chicken breast and drain off any excess liquid. Heat a drizzle of cooking oil in a large pan over medium-high heat. Add chicken in a single layer; season with salt and pepper. Cook, stirring occasionally, until browned and cooked through, ⏱️ 4-6 minutes . Transfer to a plate; wipe out pan.

   red cabbage and carrot mix: 8 oz, sugar: ½ tsp, olive oil: 2 tsp, salt, black pepper, chopped chicken breast: 20 oz, cooking oil: 1 tbsp
3. 

   3

   Heat a large drizzle of oil in a large pan over medium-high heat. Add onion and cook, stirring occasionally, until starting to brown, ⏱️ 4-5 minutes . Add another large drizzle of oil and mushrooms to pan. Season with half the shawarma spice blend (all for 4 servings), a pinch of salt, and pepper. Reduce heat to medium low and cover. Cook, stirring occasionally, until veggies are browned and tender, ⏱️ 3-4 minutes (you may need to cook in batches for 4). Use pan used for chicken.

   shawarma spice blend: 1 tbsp
4. 

   4

   Meanwhile, in a small bowl , whisk together yogurt , mayonnaise , and as much lemon zest as you like. Season with a pinch of salt and pepper.

   yogurt: 4 tbsp, mayonnaise: 4 tbsp
5. 

   5

   Toast pitas until golden brown, then cut into quarters.

   pitas: 4 unit
6. 

   6

   Divide veggies, hummus , salad, and pitas between plates in separate sections. Serve with white sauce on the side. TIP: Enjoy with your favorite hot sauce if you like things spicy! Divide chicken, roasted veggies, hummus, cabbage mix, and pita between plates in separate sections.

   hummus: 1/2 c