Shawarma-Spiced Chicken Breast & Chickpeas
with lemon-dressed farro salad
This flavourful bowl will leave your tastebuds ultra-satisfied! Chewy farro, mixed greens and vibrant heirloom tomatoes are coated in a lemon dressing, then garnished with a delicious dill-garlic yogurt sauce.
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
398 mL
Chickpeas
2 tsp
Shawarma Spice Blend
½ cup
Farro
(Contains: Wheat)
1 unit(s)
Lemon
95 g
Tomato
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
100 mL
Greek Yogurt
(Contains: Milk)
56 g
Baby Field Greens
1 tsp
Dill-Garlic Spice Blend
66 g
Mini Cucumber
285 g
Chicken Breasts
Not included in your delivery
6 tsp
Oil*
1 tsp
Honey*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 450˚F and bring a medium pot with 3 cups (6 cups) salted water to a boil. Wash and dry all produce. Start the recipe when the oven is ready and the water is boiling. To the boiling water, add farro, then reduce heat to medium. Cook uncovered for 18-22 min, until farro is tender but still firm to the bite. Strain farro, then rinse under cold water. Return farro to the pot, off heat.
Meanwhile, drain and rinse chickpeas, then pat dry with paper towels. To a parchment-lined baking sheet, add chickpeas, Shawarma Spice Blend and 1 tbsp (2 tbp) oil. Season with salt and pepper, then toss to coat. Roast on the middle rack of the oven for 12-14 min, until almost crispy. Stir chickpeas, then return to the middle rack of the oven for another 6-10 min, until crispy.
Meanwhile, cut tomatoes into 1/2-inch pieces. Season with salt and pepper. Cut cucumber into 1/4-inch half-moons. Zest, then juice lemon. Pat chicken dry with paper towels, then season with salt and pepper. In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium heat. When the pan is hot, add chicken. Cook for 1-2 min per side, until golden-brown. Transfer chicken to an unlined baking sheet. Roast on the top rack of the oven for 8-12 min, until cooked through.
To a medium bowl, add 1 tbsp (2 tbsp) lemon juice, 1 tsp (2 tsp) honey and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then whisk to combine. To a small bowl, add yogurt, Dill-Garlic Spice Blend, 1/2 tsp (1 tsp) lemon zest and 2 tbsp (4 tbsp) water. Season with salt, then stir to combine.
To the bowl with dressing, add farro, baby field greens, feta, cucumber and tomatoes. Toss to combine.
Thinly slice chicken. Divide farro salad between bowls, then top with chicken and chickpeas. Dollop yogurt sauce over top. Enjoy!
