The east coast of Canada, specifically the city of Halifax, is known for its delicious donairs. These pita sandwiches taste great and are easy to make. Make two loaves of meatloaf and store one in the freezer for later. The second loaf will be superior since you can slice the cold meatloaf thinly and cook them in hot oil as you go.
| Prep Time: | 25 mins |
| Cook Time: | 15 mins |
| Total Time: | 40 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 cups spiralized butternut squash
- 3 tablespoons olive oil, divided
- salt and ground black pepper to taste
- 2 tablespoons butter
- 1 ½ pounds skinless, boneless chicken breasts, thinly sliced
- 1 teaspoon Moroccan spice mix (such as McCormick®), or to taste
- ½ cup orange juice
- ¼ cup chopped dried apricots
- ¼ cup dried cranberries
- ¼ cup chopped dates
- ¼ cup almond slivers
- 2 cups cooked rice
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Place spiralized butternut squash in a bowl; add 1 tablespoon oil, salt, and pepper. Toss to coat and transfer to a baking sheet.
- Bake in the preheated oven until just tender, 7 to 10 minutes.
- Heat butter and remaining 2 tablespoons oil in a large saute pan over medium-high heat. Add chicken and sprinkle both sides with Moroccan spice, salt, and pepper to taste. Cover pan and cook, turning occasionally, until chicken is no longer pink in the center and the juices run clear, 5 to 7 minutes. Remove chicken and set aside.
- Add orange juice, apricots, cranberries, and dates to the same saute pan over medium heat. Cook and stir until orange juice thickens, 3 to 4 minutes. Add almonds and toss to coat. Remove topping from heat.
- Plate each portion with butternut squash, cooked rice, chicken, and topping.
- If you don’t have a spiralizer, you can roast the squash and cut it into cubes instead.
Nutrition Facts
| Calories | 402 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 75 mg |
| Dietary Fiber | 3 g |
| Protein | 27 g |
| Saturated Fat | 4 g |
| Sodium | 113 mg |
| Sugars | 14 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
My husband said this is the best meal I’ve ever made. It was simple and very tasty. I had to make a couple changes just because I don’t have a spiralizer and couldn’t find the Moroccan slice ingredient in my area. I cubed a squash and baked it in the oven with olive oil and salt and pepper, these toppings were per the recipe, for 25m until tender. Then I had to make my own Moroccan spice mix from a recipe online:
Could not find Moroccan Spice in my grocery store, so I bought Jamaican and it substituted nicely. Cubed the chicken and squash. Added some cinnamon and ginger to the squash pre-baking, a can of Bush’s black bean fiesta, and doubled the topping. Fantastic flavors!!
Super yummy and easy to make