Roasted Shawarma Chicken and Squash 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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Chicken Breasts
½ cup
Freekeh
(Contains Gluten)
1 unit
Chicken Broth Concentrate
170 g
Butternut Squash, cubes
113 g
Grape Tomatoes
1 tbsp
Shawarma Spice Blend
(Contains Sulphites)
1 unit
Lemon
2 tbsp
Mayonnaise
(Contains Egg, Sulphites, Mustard)
3 g
Garlic
7 g
Cilantro
7 g
Parsley
Not included in your delivery
¼ tsp
Salt and Pepper*
2 tbsp
Oil*
Nutrition Values
Utensils
Instructions
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(s) and 1 1/4 cups water (dbl for 4 ppl) in a medium pot. Cover and bring to a boil, then reduce heat to low. Simmer, still covered, until freekeh is tender, 25-28 min.
Arrange the squash 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, 20-22 min. (NOTE: You will be adding the chicken to the baking sheet halfway through cooking.)
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 squash. Bake in the middle of the oven, until the chicken is cooked through, 10-12 min.**
Halve the tomatoes. Roughly chop the parsley and cilantro. Zest, then juice half the lemon (1 whole lemon for 4 ppl). Peel, then mince or grate the garlic. Whisk together the mayo, half the lemon juice and 1/4 tsp garlic (NOTE: Reference Garlic Guide) in a small bowl. Season with salt and pepper. Set aside.
Drain any excess water from the freekeh and return to the same pot. Stir the squash, lemon zest, half the parsley and half the cilantro into the freekeh. Whisk together the remaining lemon juice and 1 tbsp oil (dbl for 4 ppl) in a medium bowl. Add the tomatoes, remaining cilantro and remaining parsley. Season with salt and pepper. Stir to combine.
Thinly slice the chicken. Divide the freekeh between plates. Top with chicken and tomato-herb salad. Drizzle over the lemon-garlic toum.
