Ingredients:

4 tbsp olive oil

2 tbsp of white or red vinegar

2 tsp paprika

2 tsp cumin

1 tsp cinnamon

1 tsp garlic powder

1 tsp garlic salt

Dash of cayenne pepper

1-2 tbsp Vegan sour cream

Juice from 1 lemon

1-2 tbsp crushed garlic

1 tsp chicken-less flavor

1/2 tsp turmeric

1 rounded cup of large cherry tomatoes, sliced in half

12 oz of Vegan Chicken, (cooked in a little chicken-less broth) roughly chopped/shredded

Directions:

Combine all ingredients together, minus the chicken strips and tomatoes

Mix well

Add in your strips and tomatoes

Mix well to coat thoroughly

Cover and refrigerate for at least 4 hours

Preheat oven to 400

Place marinated chicken onto greased cookie sheet

Bake in preheated oven for 15-20 minutes

Turning half way through

Use in pita or dish of choice with Tahini sauce below

( I served my plate with rice, pickled red onions, cucumbers, mini peppers and cilantro)

Tahini sauce

1/4 cup tahini

1/4 cup sour cream

1/2 tsp Garlic powder

1 garlic clove minced

Juice from 1-2 lemons

Salt

Directions:

Combine ingredients

Mix well