What you need
- 1 Tbsp Garlic
- 1 tsp Coriander
- 1 tsp Cumin
- 1 tsp Paprika
- 2 Tbsp Lemon Juice
- 2 Tbsp Olive Oil
- 3 Cup Cooked, Shredded Chicken
What you do
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the minced garlic, coriander, cumin, paprika, lemon juice, and olive oil.
- Add the shredded chicken and toss thoroughly until the chicken is evenly coated.
- Cover and refrigerate for at least 3 hours, preferably overnight, to allow the flavours to develop.
- Transfer the marinated chicken to a hotel pan and spread evenly.
- Bake for approximately 30 minutes, stirring once halfway through, until the chicken is heated thoroughly and reaches an internal temperature of 165°F (74°C).
- Serve the chicken on a bed of rice or over a warm pita. Top with hummus and fresh veggies, and enjoy!
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