Chicken Doner Bowl with Garlic Whip

Ingredients

• 3 oz (85 g) chicken breast, sliced thin
• 1 tsp (2 g) ground cumin
• 1 tsp (2 g) smoked paprika
• 1/2 tsp (0.5 g) dried oregano
• a pinch of fine sea salt
• 3 tbsp (46 g) plain Greek yogurt, 0%
• 2 garlic cloves, finely grated
• 2 tsp (10 ml) olive oil
• 1 1/4 cups (88 g) green cabbage, shredded
• 1 medium (123 g) tomato, diced
• 1/4 cup (40 g) chickpeas, no salt added, rinsed

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Method

1. Toss the chicken with the cumin, paprika, oregano and salt and leave it for 10 minutes; doner flavor comes from spice sitting on the meat. Beat the yogurt with the garlic and let it stand; raw garlic mellows in yogurt within fifteen minutes.
2. Heat the oil in a 10-inch (25cm) skillet over high heat and cook the chicken in one layer for 2 minutes a side, untouched, until browned at the edges and 165°F (74°C) inside. Build the bowl with the cabbage, tomato, chickpeas, chicken and garlic whip.