Chicken Shawarma Nachos

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  0.3 cup Greek Yogurt (2%)

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

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  0.5 tsp Turmeric, Ground
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  0.5 tsp Cardamom, Ground
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  0.5 tsp Cinnamon, Ground
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  0.5 tsp ½ teaspoon paprika
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  0.5 tsp Cumin, Ground
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  1 tsp 1 Teaspoon Sea Salt, Plus More To Taste
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  1 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  3 Tomato(369g)
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  0.5 cup Yellow Onion
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  3 Garlic(9g)
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  0.8 cup Parsley, Fresh
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  0.8 cup Cucumber
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  3 tbsp Lemon Juice, Fresh
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  15 oz Tortilla Chips, Corn, Plain
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  6 oz Cheese, Feta, Crumbled
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  0.5 cup Peppadew Peppers, Jarred, Drained
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  0.5 cup Tahini (sesame paste)
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  0.5 tsp ½ Teaspoon Sea Salt, Plus More To Taste

Instructions

1. 1In a large bowl, whisk together the Greek yogurt, turmeric, ground cardamom, ground cinnamon, ground cumin, and salt until combined. Add the chicken breast and toss until evenly coated all over.
2. 2Heat a large skillet over medium-high heat. Once hot, add the coated chicken and cook 6–8 minutes per side, until the internal temperature reaches 165°F on an instant-read thermometer and the exterior is lightly golden. Transfer to a cutting board, let rest 5 minutes, then thinly slice or cut into bite-sized pieces.
3. 3While the chicken cooks, combine the tomato, onion, fresh garlic, fresh parsley, cucumber, and Peppadew peppers in a medium bowl. Add fresh lemon juice and salt to taste; set the tomato mixture aside.
4. 4In a separate medium bowl, whisk together the tahini, fresh lemon juice, fresh garlic, ½ cup water, and salt until smooth and combined (the mixture may look separated at first—continue whisking until it comes together).
5. 5Divide the corn tortilla chips evenly into 6 airtight containers. Top each portion with one-sixth of the sliced chicken, one-sixth of the crumbled feta cheese, one-sixth of the tomato mixture, and a drizzle of the tahini sauce.
6. 6Cover and refrigerate until ready to serve. When serving, remove from container and warm in a 325°F oven for 3–4 minutes if desired, or serve chilled.