I am grateful that this week my kids finally started school full time. The last weeks before school, my email was bombarded with messages about class placement and the COVID policies from two schools, the school board in my region, and the aftercare program. For now, my younger son will attend school in person every day. My older son will attend school on alternating days in the morning for 2.5 hours. And the rest of the school time, he will study online.
In my mourning routine, this time, I am back to pack only one lunch box. It was a nice break from March that I did not have to pack two lunches, but I do hope that the schools will remain open and we won’t be going backwards to online learning.
So for Friday’s lunch, I made this quick and easy Chicken Shawarma. I love the mix of the spices since each spice has it’s own health benefit. Cinnamon is good for insulin sensitivity. Cumin and turmeric have antioxidant activity. Red paprika contains iron and helps absorbing minerals. Overall, the marinade ingredients’ combination makes the chicken breast very juicy and healthy homemade choice.
Time: Preparation : ~15 minutes, Marinade: 20 min., Cooking : ~40 minutes.
- Chicken breasts – 5 boneless, skinless and cut
- Olive oil – 1/2 cup
- Onion – 1 medium chopped
- Garlic – 5 cloves minced
- Fresh lemon juice -from 1/4 of medium lemon
- Salt – 1 teaspoon
- Black pepper – 1/2 teaspoon
- Cumin powder – 2 teaspoons
- Turmeric – 1/2 teaspoon
- Smoked paprika – 2 teaspoons
- Cinnamon powder – 1/2 teaspoon
In a large bowl mix all the dry spices. Add lemon juice and olive oil and mix well. Add chopped onion and garlic and mix well. Combine the chicken breast and let the chicken be in the marinade for 20 minutes.
Preheat oven to 360°F. Spread the chicken on a baking tray with a parchment paper. And cook in the oven for ~40 minutes.