Roasted Shawarma-Spiced Organic Chicken Breasts and Bulgur
with Tomato-Herb Salad and Lemon-Garlic Toum
Ingredients: Organic chicken breast • Sweet bell pepper • Baby tomatoes • Bulgur wheat (durum wheat semolina) (wheat) • Lemon • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Shawarma Spice Blend (paprika powder, spices, garlic powder, onion powder, black pepper, salt, herbs, canola oil, citric acid, oleoresin paprika, silicon dioxide) (sulphites) • Parsley • Garlic.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Organic Chicken Breast
1 unit(s)
Sweet Bell Pepper
½ cup
Bulgur Wheat
(Contains: Wheat May contain traces of: Gluten)
1 unit(s)
Chicken Broth Concentrate
113 g
Baby Tomatoes
7 g
Shawarma Spice Blend
(Contains: Sulphites May contain traces of: Soy, Tree nuts, Wheat, Mustard, Peanuts, Sesame)
1 unit(s)
Lemon
2 tbsp
Mayonnaise
(Contains: Egg, Mustard May contain traces of: Gluten, Soy, Wheat, Mustard, Sesame, Crustaceans, Fish, Milk, Sulphites)
1 unit(s)
Garlic, cloves
7 g
Parsley
Not included in your delivery
1 tbsp
Butter*
(Contains: Milk)
¼ tsp
Pepper*
¼ tsp
Sugar*
¾ tsp
Salt*
3 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 425°F.
- Wash and dry all produce.
- Core, then cut pepper into 1/2-inch pieces.
- To an unlined baking sheet, add peppers and 1 tbsp (2 tbsp) oil. Season with half the Shawarma Spice Blend, salt and pepper, then toss to coat.
- Roast in the middle of the oven for 18-20 min, stirring halfway through, until tender. (NOTE: You will add chicken to the baking sheet halfway through roasting.)
- Meanwhile, pat chicken dry with paper towels. Season with salt, pepper and remaining Shawarma Spice Blend.
- Heat a large non-stick pan over medium.
- When the pan is hot, add 1 tbsp oil, then chicken. (NOTE: Cook in batches for 4 servings, using 1 tbsp oil per batch.) Sear for 1-2 min per side, until golden.
- When peppers are halfway done roasting, transfer chicken to the other side of sheet.
- Roast in the middle of the oven for 10-12 min, until chicken is cooked through and peppers are tender.**
- Meanwhile, to a medium pot, add 2/3 cup (1 1/3 cups) water, 1/2 tsp (1 tsp) salt and broth concentrate. Cover and bring to a boil over high.
- Once boiling, add bulgur. Stir to combine, then cover and remove from heat.
- Let stand for 15-16 min, until bulgur is tender and liquid is absorbed.
- Meanwhile, halve tomatoes.
- Roughly chop parsley.
- Zest, then juice half the lemon (use whole lemon for 4 servings). Cut any remaining lemon into wedges.
- Peel, then mince or grate garlic.
- To a small bowl, add mayo, 1 tsp (2 tsp) lemon juice and 1/4 tsp (1/2 tsp) garlic.
- Season with salt and pepper, then whisk to combine.
- To the pot with bulgur, add 1 tbsp (2 tbsp) butter, then stir until melted.
- Stir in roasted peppers, lemon zest and half the parsley. Set aside.
- In a medium bowl, whisk together remaining lemon juice, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil.
- Add tomatoes and remaining parsley. Season with salt and pepper, then stir to combine.
- Thinly slice chicken.
- Divide bulgur between plates. Top with chicken and tomato-herb salad.
- Drizzle lemon-garlic toum over top.
- Squeeze a lemon wedge over top.
