Sheet Pan Spiced 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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
310 g
Chicken Breast Tenders
1 tbsp
Shawarma Spice Blend
(Contains Sulphites May contain Soy, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)
1 tbsp
Garlic Puree
(May contain Sesame, Soy, Crustaceans, Milk, Mustard, Wheat, Sulphites, Fish, Egg)
350 g
Yellow Potato
4 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Tomato
1 unit(s)
Lemon
1 tsp
Garlic Salt
(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
1 unit(s)
Yellow Onion
Not included in your delivery
2.5 tbsp
Oil*
0.13 tsp
Salt*
¼ tsp
Sugar*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
- 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.)
- Meanwhile, cut tomato into 1/4-inch pieces.
- Core, then cut pepper into 1/2-inch slices.
- Halve, peel, then cut onion into 1/4-inch slices.
- Pat chicken dry with paper towels.
- Season with Shawarma Spice Blend and remaining garlic salt.
- Add onions, peppers, 1/2 tbsp (1 tbsp) oil and half the garlic puree to one side of another unlined baking sheet. Season with salt and pepper, then toss to combine.
- Add chicken to the other side of the baking sheet with veggies. Drizzle 1/2 tbsp (1 tbsp) oil over chicken.
- Roast in the bottom of the oven, until veggies are tender and chicken is cooked through, 8-12 min.**
- 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.
- 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.
- Divide potatoes and veggies between bowls.
- Top with chicken and tomatoes.
- Drizzle garlic sauce over top.