• Cook your chicken in a pan with seasoning of your choice until golden brown.
• Add your cherry tomatoes to a roasting tray with half of the olive oil. Season with salt and pepper. Bake for 25-30 mins at 350 degrees.
• Boil your pasta and then drain the water.
• Once the tomatoes are cooked, add them to the pasta along with a little balsamic vinegar and the rest of the olive oil.
• Shred the cooked chicken with a fork. Tear apart the mozzarella. Combine the shredded chicken with the tomato and pasta mixture along with the mozzarella and rocket. Season with salt and pepper and enjoy!

The Chicken Shawarma

• In a small bowl, mix the cumin, turmeric, coriander, garlic powder, sweet paprika and cloves. Set aside the shawarma spice mix for now.
• Pat the chicken thighs dry and season with salt on both sides, then thinly slice into small bite-sized pieces.
• Place the chicken in a large bowl. Add the shwarma spices and toss to coat. Add the onions, lemon juice and olive oil. Toss everything together again. Cover and refrigerate for 1 hour or more. If you don't have time, you can cut or skip marinating time, it will still be delicious.
• When ready, preheat the oven to 425 degrees F. Take the chicken out of the fridge and let it sit in room temperature for a few minutes.
• Spread the marinated chicken with the onions in one layer on a large lightly-oiled baking sheet pan. Roast for 30 minutes in the 425 degrees F heated-oven. For a more browned, crispier chicken, move the pan to the top rack and broil very briefly (watch carefully). Remove from the oven.
• Because ovens vary, be sure to check chicken at about 25 minutes or so of roasting/baking and go from there. Chicken is ready when internal temperature reaches 165 degrees F.

The Tahini Sauce

• Mince the garlic and season with salt
• Add the crushed garlic, tahini paste and lime juice to the bowl of a food processor and blend (it will be thick as it emulsifies.) Add a little bit of water and blend again until you reach the desired consistency.
• Use only a little bit of water at a time until you reach your desired consistency. Generally, tahini sauce should have a runny, salad dressing-like consistency. But, if you prefer tahini more as a dip, simply use less water.
• Transfer the tahini to a serving bowl, and if you like stir in fresh chopped parsley. Enjoy!

To Serve

• Open pita pockets up. Spread a little tahini sauce add chicken shawarma, arugula, and pickles, if you like. Serve immediately!

• Heat avocado oil in a non-stick skillet over medium high heat. Add onion and sauté 2 minutes, or until onions have softened.
• Add turkey, garlic, salt and pepper, and cook, tossing and breaking up turkey occasionally, until cooked through, about 8 minutes.
• Add chili powder, cumin, paprika, tomato sauce, and chicken broth. Reduce to a simmer and cook about 5 minutes, until sauce has reduced.
• Stack 2 lettuce leaves on top of each other and fill with mixture.