Step 1.

Bring a large pot of lightly salted water to a boil, then cook Rotini according to package directions. Drain pasta and reserve.

Step 2.

In a bowl, drizzle 2 teaspoons olive oil onto the chicken breasts and rub all over in an even coat. Sprinkle chicken with the shawarma seasoning blend. Mix to completely coat the chicken. Let marinade 30 minutes in the refrigerator.

Step 3.

Roast chicken breasts in oven at 450F for 15-18 minutes, or until the internal temperature reaches at least 160F.

Step 4.

Remove the cooked chicken from the pan and allow it to rest. 

Step 5.

Combine tahini, water, garlic, apple cider vinegar, honey, salt, and lemon juice in a small bowl and whisk to combine to create tahini sauce.

Step 6.

To a large sauce pot, heat up 1 teaspoon olive oil. Add chickpeas, kale, and tomatoes and sauté for 1 minute, then turn heat to medium-low and add the pasta to the pan. Stir to combine. Drizzle in half of the tahini sauce to lightly sauté everything together.

Step 7.

Slice the chicken breasts into 1/2” diced pieces and add to the pot. 

Step 8.

Add the tahini sauce to the pan, stir in parsley, and stir to evenly coat the pasta. Enjoy!