Roasted Shawarma-Spiced Chicken and Bulgur
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Roasted Shawarma-Spiced Chicken and Bulgur

Roasted Shawarma-Spiced Chicken and Bulgur

with Tomato-Herb Salad and Lemon-Garlic Toum

Fresh, aromatic flavours meet tender spiced chicken in this delicious dish, inspired by one of our favourite take-out meals. A hearty bed of savoury bulgur and roasted sweet potatoes turns it into a wholesome weeknight feast!


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


serving amount

2 unit

Chicken Breasts

170 g

Sweet Potato

½ cup

Bulgur Wheat

(Contains Wheat)

1 unit

Chicken Broth Concentrate

113 g

Baby Tomatoes

1 tbsp

Shawarma Spice Blend

(Contains Sulphites)

1 unit


2 tbsp


(Contains Egg, Mustard)

1 unit

Garlic, cloves

7 g


Not included in your delivery

¼ tsp


¾ tsp


3 tbsp


¼ tsp



Nutrition Values

Calories770 kcal
Fat36 g
Saturated Fat5 g
Carbohydrate63 g
Sugar7 g
Dietary Fiber6 g
Protein47 g
Cholesterol135 mg
Sodium1360 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.


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


Roast sweet potatoes

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! Peel, then cut sweet potato into 1/2-inch pieces. Add sweet potatoes and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with half the Shawarma Spice Blend, salt and pepper, then toss to coat. Roast in the middle of the oven, stirring halfway through, until tender and golden-brown, 18-20 min. (NOTE: You will add chicken to the baking sheet halfway through cooking.)

Cook chicken

Meanwhile, pat chicken dry with paper towels, then season with salt, pepper and remaining Shawarma Spice Blend. Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil, then chicken. (NOTE: Cook in batches for 4 ppl, using 1 tbsp per batch.) Sear until chicken is golden-brown, 1-2 min per side. When sweet potatoes are halfway done, carefully remove from the oven and push to one side of the baking sheet. Transfer chicken to the other side of the baking sheet. Roast in the middle of the oven until chicken is cooked through, 10-12 min.**

Cook bulgur

Meanwhile, add 3/4 cup water, 1/2 tsp salt (dbl both for 4 ppl) and broth concentrate to a medium pot. Cover and bring to a boil over high heat. Once boiling, add bulgur. Stir to combine, then cover and remove the pot from heat. Let stand until bulgur is tender and liquid is absorbed, 15-16 min.

Prep and make toum

Meanwhile, halve tomatoes. Roughly chop parsley. Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges. Peel, then mince or grate the garlic. Add mayo, 1 tsp lemon juice (dbl for 4 ppl) and 1/4 tsp garlic to a small bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, then whisk to combine.

Finish bulgur and make salad

Stir sweet potatoes, lemon zest and half the parsley into bulgur. Set aside. Whisk together remaining lemon juice, 1/4 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) in a medium bowl. Add tomatoes and remaining parsley. Season with salt and pepper, then stir to combine.

Finish and serve

Thinly slice chicken. Divide bulgur between plates. Top with chicken and tomato-herb salad. Dollop lemon-garlic toum over top. Squeeze a lemon wedge over top, if desired.