Our Plans
Shawarma-Spiced Chicken Breast Bowls
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Shawarma-Spiced Chicken Breast Bowls

Shawarma-Spiced Chicken Breast 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

2 unit

Chicken Breasts

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

7 g

Parsley

80 g

Tomato

1 unit

Lemon

1 tsp

Garlic Salt

113 g

Onion, chopped

Not included in your delivery

2.5 tbsp

Oil*

0.13 tsp

Salt*

¼ tsp

Pepper*

¼ tsp

Sugar*

sideBannerName

Nutrition Values

Calories817 kcal
Fat44 g
Saturated Fat6 g
Carbohydrate61 g
Sugar10 g
Dietary Fiber7 g
Protein46 g
Cholesterol145 mg
Sodium1050 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. Roughly chop parsley. Core, then cut pepper into 1/2-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 oil (dbl for 4 ppl) 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 oil (dbl for 4 ppl), 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 lemon juice (dbl for 4 ppl) and remaining garlic puree to a small bowl. Season with salt and pepper, then stir to combine.

Mix parsley tomatoes
5

Whisk together 1/2 tbsp lemon juice, 1/2 tbsp oil and 1/4 tsp sugar (dbl all for 4 ppl) in a medium bowl. Add parsley and 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 parsley tomatoes.Drizzle garlic sauce over top.