An Israeli-style sandwich with lots of flavor. The chicken is delicious on the grill as well.

 

 

Yield: 6 servings

Ingredients:

Chicken nuggets:

2 lb. chicken cutlets, cut in 1-inch strips

1 24-oz bag frozen mini cauliflower florets

¼ cup olive oil

4 cubes frozen garlic

2 cubes frozen cilantro

1 tablespoon freshly squeezed lemon juice

1 teaspoon kosher salt

½ teaspoon turmeric

½ teaspoon cumin

½ teaspoon ground coriander

½ teaspoon parsley flakes

 

Eggplant:

1 medium eggplant, cut in ⅓-inch dice

5–6 tablespoons olive oil

½ teaspoon kosher salt

 

For serving:

6 pitas

Canned or prepared cooked chickpeas

Techinah

Directions:

Arrange chicken and cauliflower on two prepared baking sheets.

In a large bowl, mix oil and spices.

Drizzle chicken and cauliflower with spice mixture; toss to coat evenly.

On third baking sheet, toss eggplant with oil and salt.

Roast chicken for 25 minutes on 400°F.

Roast cauliflower and eggplant for 45 minutes on 400°F.

Fill pitas with chicken, cauliflower, eggplant, and chickpeas.

Drizzle with techinah.

Serve hot or at room temperature.