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Chicken Shawarma with Veggies and Garlic Toum

Chicken Shawarma with Veggies and Garlic Toum

includes a recyclable aluminum tray
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
710 kcal
Protein
: 
33g protein
Total
: 
35 minutes
Difficulty
: 
Easy
Allergens:
  • Mustard
  • Egg
  • May contain traces of allergens
  • Milk
  • Mustard
  • Tree nuts
  • Peanuts
  • Sesame
  • Soy
  • Sulphites
  • Wheat
  • Fish
  • Egg
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

270 g

Chicken Thighs

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*

¼ tsp

Salt*

0.13 tsp

Pepper*

¼ tsp

Sugar*

Calories710 kcal
Fat50 g
Saturated Fat7 g
Carbohydrate34 g
Sugar13 g
Dietary Fiber7 g
Protein33 g
Cholesterol155 mg
Sodium1030 mg
Trans Fat0.5 g
Potassium1250 mg
Calcium100 mg
Iron3 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.

Cooking Steps

Prep
1
  • 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.
Roast veggies
2
  • 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.
Cook chicken with veggies
3
  • Pat chicken thighs 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, 12-14 min until veggies are tender and chicken is cooked through.**
Cut tomato and make garlic toum
4
  • 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 a small bowl, add mayo, vinegar, 1/4 tsp (1/2 tsp) sugar and garlic. Season with salt and pepper, then whisk until smooth.
Finish and serve
5
  • Thinly slice chicken, if you desire.
  • Divide veggies and chicken between plates. 
  • Top with tomato-olive mixture.
  • Drizzle garlic toum over top.

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