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This week’s meal prep hit the nail on the head with a mix of balance, health and, most importantly, flavor!

I used this incredible recipe as my guide for the chicken and rice shawarma: (The only changes I made were I left out the onions, used Swanson’s low sodium chicken broth, used earth balance in place of butter, and used just under 3 lbs of chicken thighs instead of 2 lbs).

I also made, a very simple, but tasty side salad using Little Leaf Farms Baby Crispy Green Leaf lettuce (some of the freshest tasting lettuce I’ve ever had in a container; and I am not just saying that because they sent me some to test out). Shout out to you Little Leaf Farms for the sample, I will definitely be picking up more of it in stores now! For the dressing, I used the recipe and added about a teaspoon of oregano (I also cheated a bit and used pre crushed garlic and pre-squeezed 100% lemon juice) which created a delicious, fresh balance when added to the shawarma recipe.

For a bonus, if you are a garlic fan, I made a classic Mediterranean garlic sauce to drizzle on the Shawarma. I used the only changing the fresh squeezed lemon juice to 100% bottled lemon juice. The flavor was fantastic, but I didn’t quite get the consistency I was going for (I can be a bit impatient at times). I hope you all enjoy this recipe as much as I do!

-Ricci-Lee Hotz, MS, RDN

A Taste of Health, LLC

Denver’s Dancing Dietitian

“Improving Quality of Life One Bite at a Time”