Chicken Breasts and Falafels and Shawarma Potato Wedges
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Chicken Breasts and Falafels and Shawarma Potato Wedges

Chicken Breasts and Falafels and Shawarma Potato Wedges

with Feta-Yogurt Dip and Side Salad

The flavours of a shawarma cart in a platter instead! Briny feta and creamy yogurt make a wholesome, protein-packed dip for falafel, chicken breasts and shawarma spiced potato wedges!

Ingredients: Russet potato • Chicken breast • Falafel (chickpeas, water, canola/sunflower oil, chickpea flour, bread crumbs (enriched flour, dextrose, salt, yeast, soybean oil), potato flakes (potatoes, mono and diglycerides, sodium acid pyrophosphate, citric acid), baking powder, salt, garlic, onion powder, herbs, serrano peppers, dextrose, dextrin, chicory root, powdered cellulose, spices, baking soda) (soy, wheat) • Baby tomatoes • Greek yogurt (skim milk, cream, active bacterial cultures) (milk) • Cucumber • Lemon • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Shawarma spice blend (paprika powder, spices, garlic powder, onion powder, black pepper, salt, herbs, canola oil, citric acid, oleoresin paprika, silicon dioxide) (sulphites).

Allergens:
Soy
Wheat
Milk
Sulphites

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time8 minutes
DifficultyMedium

Ingredients

serving amount

150 g

Falafel

(Contains Soy, Wheat)

2 unit(s)

Russet Potato

56 g

Spring Mix

113 g

Baby Tomatoes

1 unit(s)

Greek Yogurt

(Contains Milk)

¼ cup

Feta Cheese, crumbled

(Contains Milk)

1 tbsp

Shawarma Spice Blend

(Contains Sulphites May contain Soy, Tree nuts, Milk, Mustard, Triticale, Wheat, Sulphites, Peanuts, Sesame)

1 unit(s)

Lemon

1 unit(s)

Mini Cucumber

2 unit(s)

Chicken Breasts

Not included in your delivery

4 tbsp

Oil*

0.13 tsp

Salt*

¼ tsp

Sugar*

0.13 tsp

Pepper*

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Nutrition Values

Calories950 kcal
Fat47 g
Saturated Fat8 g
Carbohydrate75 g
Sugar6 g
Dietary Fiber9 g
Protein58 g
Cholesterol140 mg
Sodium800 mg
Trans Fat0.1 g
Potassium2100 mg
Calcium250 mg
Iron5.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Parchment Paper
Baking Sheet
Measuring Spoons
Zester
Small Bowl
Large Non-Stick Pan

Instructions

Prep and roast potato wedges
1
  • Cut potatoes into 1/2-inch wedges.
  • Add potatoes, Shawarma Spice Blend and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with half the Shawarma Spice Blend and 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat. 
  • Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)
Finish prep and cook chicken
2
  • Meanwhile, thinly slice cucumber.
  • Zest, then juice half the lemon. Cut any remaining lemon into wedges.
  • Halve tomatoes.
  • Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp oil), then chicken. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches if needed.) Cook until golden, 1-2 min per side. Transfer chicken to a parchment-lined baking sheet. [Use the same pan to cook falafel in step 4.] Roast in the top of the oven until chicken is cooked through, 12-14 min.*
Make dip
3
  • Add yogurt, half the feta and lemon zest to a small bowl.
  • Season with salt and pepper, then stir to combine. 
Cook falafel
4
  • Heat the same pan over medium heat. 
    When hot, add 1 tbsp oil, then falafel. (NOTE: Cook in batches for 4 ppl) Pan-fry unil bottoms are golden-brown, 4 min.
  • Flip falafel, then add 1 tbsp more oil. Cook until second side is golden-brown, 4-5 min.
Make side salad
5
  • Add 1/2 tbsp (1 tbsp) lemon juice, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. (TIP: We love using olive oil in this recipe!) Season with salt and pepper, then combine.
  • Add spring mix, tomatoes and cucumbers. 
  • Just before serving, toss to combine. 
Finish and serve
6
  • Thinly slice chicken.
  • Divide chicken, falafel, potato wedges and salad between plates. 
  • Serve feta yogurt dip alongside.
  • Squeeze a lemon wedge over top, if desired. 
Modularity Step (under step 2)
7

If you've opted to add chicken breasts, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp oil), then chicken. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches if needed.) Cook until golden, 1-2 min per side. Transfer chicken to a parchment-lined baking sheet. [Use the same pan to cook falafel in step 4.] Roast in the bottom of the oven until chicken is cooked through, 12-14 min.*

Modularity Step (under step 6)
8

Thinly slice chicken. Top plate with chicken.

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