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Shawarma-Spiced Chicken Breast Bowls

Shawarma-Spiced Chicken Breast Bowls

with Lemony Roasted Potatoes

Custom recipe
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Leave the pita behind and top this wonderous bowl with all your favourite shawarma toppings. Creamy garlic dressing, lemon roasted potatoes, fresh tomatoes and bright green parsley! Oh so delicious.

Tags:Quick
Allergens:Egg/OeufMustard/MoutardeSulphites/Sulfite

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

Preparation Time25 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Chicken Breasts

1 tbsp

Shawarma Spice Blend

2 unit

Garlic, cloves

460 g

Russet Potato

2 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Mustard/Moutarde)

160 g

Sweet Bell Pepper

7 g

Parsley

80 g

Roma Tomato

113 g

Red Onion

1 tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

1 unit

Lemon

¼ tsp

Granulated Sugar

Not included in your delivery

2.5 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories720 kcal
Fat33 g
Saturated Fat5 g
Carbohydrate63 g
Sugar9 g
Dietary Fiber9 g
Protein47 g
Cholesterol135 mg
Sodium420 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Zester
Measuring Spoons
Paper Towel
Large Non-Stick Pan
Small Bowl
Whisk
Medium Bowl
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Zest, then juice lemon. Cut potatoes into 1-inch pieces. Add potatoes, lemon zest and 1 tbsp oil to a baking sheet. Season with salt and pepper, then toss to coat. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) 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 the middle of the oven, rotating sheets halfway through.)

2

Halve, peel, then cut onion into 1/4-inch slices. Peel, then mince or grate garlic. Cut tomato into 1/4-inch pieces. Roughly chop parsley. Core, then cut pepper into 1/2-inch slices. Pat chicken dry with paper towels. Season with Shawarma Spice Blend and salt.

3

Add onions, peppers, 1/2 tbsp oil (dbl for 4 ppl) and half the garlic to a baking sheet. Season with salt and pepper, then toss to coat. Set aside. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Sear until golden-brown, 2-3 min per side. Transfer chicken to the baking sheet with the veggies. Roast in the bottom of the oven until chicken is cooked through, 8-10 min.

4

While chicken roasts, add mayo, 1/2 tbsp lemon juice (dbl for 4 ppl) and remaining garlic to a small bowl. Season with salt and pepper, then stir to combine. Set aside.

5

Whisk together vinegar, 1/2 tbsp oil and 1/4 tsp sugar (dbl both for 4 ppl) in a medium bowl. Add parsley and tomato. Season with salt and pepper, then stir to combine.

6

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