Shawarma-Spiced Chicken Paillard

Name: Shawarma-Spiced Chicken Paillard with Arugula Shirazi Salad & Red Pepper Hummus
Total time: 20 min
Yield: 2
Cuisine: Middle East
Ingredients: 1 unit Lemon; 1 unit Tomato; 2 unit Scallions; ¼ ounce Cilantro; 1 teaspoon Garlic Powder; 1 tablespoon Shawarma Spice Blend; 2 ounce Arugula; 1 unit Croutons; 1 unit Mini Cucumber; 12 ounce Chicken Cutlets; 4 tablespoon Red Pepper Hummus; Salt; Pepper; Cooking Oil; Olive Oil

with Arugula Shirazi Salad & Red Pepper Hummus

Recipe Development TeamUpdated on September 20, 2025

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This dish is a mash-up of culinary influences: You’ll season chicken with a spice blend inspired by Turkish shawarma, then pound the cutlets thin and pan-fry them—similar to French paillard. On the side, you’ll serve an Iranian-inspired shirazi salad of tomato, cucumber, and lemon, plus arugula for extra greens. The end result? Totally delicious.

Tags:

Carb Conscious

•High Protein

•Mediterranean

•Quick

•Easy Prep

•New

•Nutritious Picks

•Culinary Discoveries

Allergens:

Milk

•Wheat

•Sesame

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

1 unit

Lemon

1 unit

Tomato

2 unit

Scallions

¼ ounce

Cilantro

1 teaspoon

Garlic Powder

1 tablespoon

Shawarma Spice Blend

2 ounce

Arugula

1 unit

Croutons

(Contains: Milk, Wheat)

1 unit

Mini Cucumber

12 ounce

Chicken Cutlets

4 tablespoon

Red Pepper Hummus

(Contains: Sesame)

Not included in your delivery

Salt

Pepper

Cooking Oil

Olive Oil

Nutrition Values

/ per serving

Calories520 kcal

Fat30 g

Saturated Fat4.5 g

Carbohydrate22 g

Sugar5 g

Dietary Fiber5 g

Protein43 g

Cholesterol130 mg

Sodium350 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Zester

•Paper Towel

•Plastic Wrap

•Meat Mallet

•Large Pan

•Aluminum Foil

•Large Bowl

•Whisk

Instructions

• Wash and dry produce. • Zest and quarter lemon. Trim and finely dice cucumber. Dice tomato into ¼-inch pieces. Trim and thinly slice scallions. Roughly chop cilantro.

• Pat chicken* dry with paper towels; place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about ¼ inch thick. Season all over with half the garlic powder, half the Shawarma Spice Blend (all for 4 servings), salt, and pepper. • Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add chicken and cook until browned and cooked through, 2-3 minutes per side. • Turn off heat. Transfer chicken to a cutting board and tent with foil to keep warm.

• In a large bowl, whisk together lemon zest, remaining garlic powder, 2 TBSP olive oil (4 TBSP for 4 servings), a squeeze of lemon juice, a pinch of salt, and pepper. • Add arugula, cucumber, tomato, scallions, and cilantro to bowl; toss to combine. Taste and season with salt and pepper.