Toasted spices elevate this comfort food favorite.
This recipe, from New York City-based recipe developer Laura Rege, calls for a spice blend made with cumin, which contains antioxidants, and cinnamon, which has been shown to help boost the metabolism. Rege finishes the dish with a Greek yogurt dip that gives it extra protein.
Ingredients
Directions
Step 1
Make the tzatziki: Toss zucchini in a small bowl with a pinch of salt. Let sit for five minutes, then firmly squeeze between paper towels to release excess water and drain. Combine the zucchini with 3 tablespoons olive oil and the remaining tzatziki ingredients. Season with salt, as desired, and store in the fridge until ready to serve.
Step 2
Season the chicken with salt, pepper, and the ras el hanout spice blend. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken to the pan and cook until golden brown, about 3 to 4 minutes per side, then remove from heat. Slice into thin strips.
Step 3
In a large bowl, combine the zucchini, cabbage, tomatoes, and mint. Add the chicken and tzatziki and toss to combine. Serve with a side of pita.