GRILLED CHICKEN SHAWARMA with CILANTRO TAHINI DRESSING

CHICKEN MARINADE INGREDIENTS

4 Chicken Breasts

2 Tablespoons Lemon Juice

½ Teaspoon Himalayan Pink Salt

¼ Cup Coconut Aminos

½ Cup Avocado Oil

CHICKEN SEASONING INGREDIENTS

1 Tablespoon Cumin

1 Tablespoon Paprika

1 Teaspoon Himalayan Pink Salt

1 Teaspoon Garlic Powder

1 Tablespoon Coriander

CILANTRO TAHINI DRESSING

½ Cup Tahini

¼ Cup Extra Virgin Olive Oil

¼ Cup Water

1 Tablespoon Red Wine Vinegar

2 Tablespoons Coconut Aminos

1½ Teaspoons Lemon Juice

¼ Teaspoon Garlic Powder

¼ Teaspoon Himalayan Pink Salt

1 Teaspoon Coconut Sugar

Handful of Cilantro

Ingredients to serve with:  Tortillas, lettuce, onion, and tomato

ASSEMBLY

1. Make the marinade by adding all of the ingredients to a medium sized bowl.  Mix until fully combined. 
2. Marinate the chicken for 8 – 24 hours. 
3. Make the dressing by adding all of the ingredients to a food processor.  Process until fully combined and smooth. 
4. Make the chicken seasoning by adding all of the ingredients to a small bowl.  Mix until fully combined. 
5. Sprinkle both sides of the chicken with the seasoning until fully and evenly coated.
6. Heat the grill to 450F.
7. Grill the chicken for 4 minutes.
8. Flip the chicken and grill for an additional 4 minutes.
9. Slice the chicken.
10. Add the veggies to the tortilla, then add the slices of chicken, and top with the dressing. 
11. ENJOY!