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Shawarma Chicken Bowls
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Shawarma Chicken Bowls

Shawarma Chicken Bowls

with Lemony Roasted Potatoes

Leave the pita behind and fill this wondrous bowl with all your favourite shawarma toppings: savoury chicken, creamy garlic dressing, lemony roasted potatoes, fresh tomatoes and bright green parsley!

Tags:
Quick
Allergens:
Sulphites
Egg
Mustard

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

Preparation Time25 minutes
DifficultyMedium

Ingredients

serving amount

280 g

Chicken Thighs

1 tbsp

Shawarma Spice Blend

(Contains Sulphites)

1 tbsp

Garlic Puree

460 g

Russet Potato

4 tbsp

Mayonnaise

(Contains Egg, Mustard)

160 g

Sweet Bell Pepper

80 g

Tomato

1 unit

Lemon

1 tsp

Garlic Salt

113 g

Yellow Onion

Not included in your delivery

2.5 tbsp

Oil*

0.13 tsp

Salt*

¼ tsp

Pepper*

¼ tsp

Sugar*

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Nutrition Values

Calories780 kcal
Fat45 g
Saturated Fat6 g
Carbohydrate61 g
Sugar10 g
Dietary Fiber7 g
Protein35 g
Cholesterol150 mg
Sodium1110 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

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

Instructions

Roast potatoes
1

Before starting, preheat the oven to 475˚F. Wash and dry all produce. Zest, then juice lemon. Cut potatoes into 1-inch pieces. Add potatoes, lemon zest, half the garlic salt and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 20-22 min. (NOTE: For 4 ppl, roast in the top and middle of the oven, rotating sheets halfway through.)

Prep
2

Meanwhile, cut tomato into 1/4-inch pieces.Core, then cut pepper into 1/2-inch slices. Half, peel, then cut onion into 1/4-inch slices. Pat chicken dry with paper towels. Season with Shawarma Spice Blend and remaining garlic salt.

Cook veggies and chicken
3

Add onions, peppers, 1/2 tbsp (1 tbsp) oil and half the garlic puree to another unlined baking sheet. Season with salt and pepper, then toss to combine. Set aside. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil , then chicken. Sear until golden-brown, 2-3 min per side. Transfer chicken to the baking sheet with veggies. Roast in the bottom of the oven until veggies are tender and chicken is cooked through, 8-12 min.**

Make garlic sauce
4

Meanwhile, add mayo, 1/2 tbsp (1 tbsp) lemon juice and remaining garlic puree to a small bowl. Season with salt and pepper, then stir to combine.

Dress tomatoes
5

Whisk together 1/2 tbsp (1 tbsp) lemon juice, 1/2 tbsp (1 tbsp) oil and 1/4 tsp (1/2 tsp) sugar in a medium bowl. Add tomatoes. Season with salt and pepper, then stir to combine.

Finish and serve
6

Thinly slice chicken. Divide potatoes and veggies between bowls. Top with chicken and tomatoes.Drizzle garlic sauce over top.