Chicken Breast Shawarma with Sweet Potatoes, Veggies and Garlic Toum
includes a recyclable aluminum tray- Mustard
- Egg
- May contain traces of allergens
- Milk
- Mustard
- Tree nuts
- Peanuts
- Sesame
- Soy
- Sulphites
- Wheat
- Fish
- Egg
Ingredients: Chicken breasts • Zucchini • Sweet potato • Sweet bell pepper • Roma tomato • Yellow onion • Mayonnaise (mustard, egg) (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) • Mixed olives (pitted green olives, pitted kalamata olives, water, salt, lactic acid, potassium sorbate, vinegar, calcium chloride) • Rice vinegar (rice vinegar, sugar, salt) • Shawarma spice blend (spices and herbs, sugars (sugar, corn syrup solids), garlic powder, salt, corn starch, onion powder, silicon dioxide) • Garlic • Aluminum trays.
Ingredients
2 unit(s)
Chicken Breasts
8 g
Shawarma Spice Blend
(May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
1 unit(s)
Tomato
1 unit(s)
Zucchini
1 unit(s)
Sweet Potato
1 unit(s)
Sweet Bell Pepper
4 tbsp
Mayonnaise
(Contains: Mustard, Egg May be present: Soy, Sulphites, Wheat, Fish, Milk, Mustard, Sesame)
1 unit(s)
Garlic, cloves
½ tbsp
Seasoned Rice Vinegar
(May be present: Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
56 g
Onion, sliced
30 g
Mixed Olives
(May be present: Wheat, Milk, Sulphites, Egg, Fish, Tree nuts)
1 unit(s)
Aluminum trays
Not included in your delivery
3 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
¼ tsp
Sugar*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 475°F. Wash and dry all produce.
- Cut sweet potato into 1/2-inch pieces.
- Core, then cut pepper into 1/2-inch pieces.
- Cut zucchini in half lengthwise, then cut into 1/2-inch moons.
- Peel, then mince or grate garlic.
- Drain and roughly chop olives.
- To the baking tray, add sweet potatoes, zucchini, peppers, onions and 1 1/2 tbsp (3 tbsp) oil. (NOTE: For 4 servings, use 2 baking trays, with 1 1/2 tbsp oil per baking sheet.) Season with salt, pepper and half the Shawarma Spice Blend, then toss to coat.
- Roast in the middle of the oven for 12-14 min. Remove from the oven and flip.
- Pat chicken dry with paper towels. Season with remaining Shawarma Spice Blend, salt, pepper and 1 tbsp (2 tbsp) oil. Mix to combine.
- When veggies have roasted for 12-14 min, add chicken on top of baking trays. Roast in the bottom of the oven, 14-16 min, until veggies are tender and chicken is cooked through.**
- Meanwhile, cut tomato into 1/2-inch pieces. Add to a small bowl with 1/2 tbsp (1 tbsp) oil and olives. Stir to combine. Season with salt and pepper.
- To another small bowl, add mayo, vinegar, 1/4 tsp (1/2 tsp) sugar and garlic. Season with salt and pepper, then whisk until smooth.
- Thinly slice chicken, if you desire.
- Divide veggies and chicken between plates.
- Top with tomato-olive mixture.
- Drizzle garlic toum over top.
If you've opted to get chicken breasts, prep in the same way the recipe instructs you to prep chicken thighs, then increase the roast time to 14-16 min.**
