Roasted Shawarma Chicken and Freekeh
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Roasted Shawarma Chicken and Freekeh

Roasted Shawarma Chicken and Freekeh

with Tomato Herb Salad and Lemon-Garlic Sauce

Fresh fruity flavours meet tender spiced chicken in this dish. Our shawarma spice blend makes a fresh, fun take on one of our favourite take-out meals.

Allergens:
Gluten
Sulphites
Egg
Mustard

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

Preparation Time35 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

2 unit

Chicken Breasts

170 g

Sweet Potato

½ cup

Freekeh

(Contains Gluten)

1 unit

Chicken Broth Concentrate

113 g

Baby Tomatoes

1 tbsp

Shawarma Spice Blend

(Contains Sulphites)

1 unit

Lemon

2 tbsp

Mayonnaise

(Contains Egg, Mustard)

3 g

Garlic

7 g

Parsley

Not included in your delivery

¼ tsp

Sugar*

¼ tsp

Salt and Pepper*

2 tbsp

Oil*

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Nutrition Values

Energy (kJ)3389 kJ
Calories810 kcal
Fat42 g
Saturated Fat6 g
Carbohydrate63 g
Sugar6 g
Dietary Fiber14 g
Protein48 g
Cholesterol150 mg
Sodium860 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

Medium Pot
Measuring Cups
Baking Sheet
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Whisk
Zester
Small Bowl
Strainer
Medium Bowl

Instructions

Cook Freekeh
1

Before starting, preheat the oven to 425°F. Wash and dry all produce. Garlic Guide for Step 4 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp extra! Combine freekeh, broth concentrate and 1 1/4 cups water (dbl for 4 ppl) in a medium pot. Cover and bring to a boil over high heat, then reduce heat to low. Simmer, still covered, until freekeh is tender, 25-28 min.

Roast Sweet Potatoes
2

While the freekeh cooks, cut sweet potato into 1/2-inch pieces. Arrange the sweet potatoes on a baking sheet. Toss with 1 tbsp oil (dbl for 4 ppl) and half the Shawarma Spice Blend. Season with salt and pepper. Roast in the middle of the oven, stirring halfway through, until tender, 22-24 min. (NOTE: You will be adding the chicken to the baking sheet halfway through cooking.)

Start Chicken
3

Pat the chicken dry with paper towels, then season with salt and pepper. Sprinkle remaining Shawarma Spice Blend all over the chicken. Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then the chicken. Sear, until chicken is golden-brown, 1-2 min per side. (NOTE: Cook in batches for 4 ppl.) Transfer to the baking sheet with the sweet potatoes. Bake in the middle of the oven, until the chicken is cooked through, 10-12 min.**

Prep and Make Toum
4

Halve the tomatoes. Roughly chop the parsley. Zest, then juice half the lemon (whole lemon for 4 ppl). Peel, then mince or grate the garlic. Whisk together the mayo, 1 tsp lemon juice (dbl for 4ppl) and 1/4 tsp garlic in a small bowl. (NOTE: Reference Garlic Guide.) Season with salt and pepper. Set aside.

Finish Freekeh and Make Salad
5

Drain any excess water from the freekeh and return to the same pot. Stir the sweet potatoes, lemon zest and half the parsley to into the freekeh. Whisk together the remaining lemon juice, 1/4 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) in a medium bowl. Add the tomatoes and remaining parsley. Season with salt and pepper. Stir to combine.

Finish and Serve
6

Thinly slice the chicken. Divide the freekeh between plates. Top with chicken and tomato-herb salad. Dollop over the lemon-garlic toum.